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1. Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices

Author:
Rodríguez-Bencomo, Juan José; Sanchis, Vicente; Viñas, Inmaculada; Martín-Belloso, Olga; Soliva-Fortuny, Robert
Source:
Food chemistry 2020 v.315 pp. 126283
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; catalytic activity; chemical reactions; food safety; glutathione; humans; iron; metal ions; patulin; toxicity;     Show all 11 Subjects
Abstract:
... Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in contaminated apple juices has been studied with different approaches with uneven effectiveness. However, a strategy based on the chemical reaction between patulin and glutathione (GSH), ...
DOI:
10.1016/j.foodchem.2020.126283

2. Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it

Author:
Woźniak, Łukasz; Szczepańska, Justyna; Roszko, Marek; Skąpska, Sylwia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109154
ISSN:
0023-6438
Subject:
apple juice; apples,   etc   ; adulterated products; clarification (processing); enzymatic hydrolysis; enzymes; gas chromatography; maltose; nutritive value; starch;     Show all 10 Subjects
Abstract:
... Maltose is a disaccharide produced during the enzymatic hydrolysis of starch. Fruit juices generally contain low levels of this sugar, therefore high concentrations of maltose are perceived as an indication of the adulteration or use of low-quality material. The sole recommendation published by the International Fruit Juice Association (AIJN) states that maltose levels in clear apple juices should ...
DOI:
10.1016/j.lwt.2020.109154

3. Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice

Author:
Millet, Melanie; Poupard, Pascal; Guilois-Dubois, Sophie; Poiraud, Arnaud; Fanuel, Mathieu; Rogniaux, Helene; Guyot, Sylvain
Source:
Food chemistry 2020 v.309 pp. 125636
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; beverages; heat; pathogenesis-related proteins; polymerization; procyanidins; proteomics; tannins; ultracentrifugation;     Show all 10 Subjects
Abstract:
... Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (PRPs) from the haze of a commercial apple juice. Then, a study involving purified ...
DOI:
10.1016/j.foodchem.2019.125636

4. Impact of sensory interactions among volatile compounds of juice of Red Delicious apples

Author:
Mao, Deshou; Liu, Hong; Li, Zhengfeng; Niu, Yunwei; Xiao, Zuobing; Zhang, Fengmei; Zhu, Jiancai
Source:
Horticulture, environment and biotechnology 2020 v.61 no.1 pp. 197-206
ISSN:
2211-3452
Subject:
apple juice; apples,   etc   ; Malus domestica; alcohols; aldehydes; butyrates; odor compounds; odors; synergism;     Show all 9 Subjects
Abstract:
... We obtained volatile aroma compounds from the juices extracted from three different Red Delicious apple (Malus domestica) varieties, which included esters, alcohols, and aldehydes. Among these compounds, ethyl 2-methylbutanoate, methyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, hexanal, and butyl 2-methylbutanoate showed high odour active values in the juices. Four compounds (ethyl 2-met ...
DOI:
10.1007/s13580-019-00197-7

5. Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider

Author:
Mora, M.; Elzo-Aizarna, J.; Rozas-Fuertes, S.; Velilla-Echeita, L.; Vázquez-Araújo, L.
Source:
Food quality and preference 2020 v.79 pp. 103773
ISSN:
0950-3293
Subject:
apple cider; apples,   etc   ; biosensors; emotions; protected designation of origin; sensory properties;     Show all 6 Subjects
Abstract:
... The aim of the present study was to determine the implicit and explicit responses of consumers when evaluating two apple ciders of the same brand, being one of the samples a protected designation of origin (PDO) product. Samples were tested in blind conditions to determine if liking was different and was driven by the sensory properties. Then, brand images were also evaluated by consumers. Finally ...
DOI:
10.1016/j.foodqual.2019.103773

6. Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp.

Author:
Gulsunoglu, Zehra; Purves, Randy; Karbancioglu-Guler, Funda; Kilic-Akyilmaz, Meral
Source:
Biocatalysis and agricultural biotechnology 2020 v.25 pp. 101562
ISSN:
1878-8181
Subject:
apple juice; apple peels; apples,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Aspergillus aculeatus; Aspergillus japonicus; Aspergillus niger; Aspergillus tubingensis; antioxidant activity; antioxidants; catechin; fermentation; glycosides; isomers; quercetin; taxifolin; wastes;     Show all 17 Subjects
Abstract:
... Apple peel is a waste from industrial juice processing that contains phenolic antioxidants. This study aimed to evaluate valorization of apple peel by fermentation with four different locally isolated Aspergillus spp. Fermentation with Aspergillus spp. augmented phenolic content and antioxidant activity of apple peel. A. niger ZDM2 and A. tubingensis ZDM1 were found to yield the highest level of t ...
DOI:
10.1016/j.bcab.2020.101562

7. The ability of Lactobacillus rhamnosus to bind patulin and its application in apple juice

Author:
Li, J.; Liu, L.; Li, C.; Liu, L.; Tan, Y.; Meng, Y.
Source:
Acta alimentaria 2020 v.49 no.1 pp. 93-102
ISSN:
1588-2535
Subject:
apple juice,   etc   ; Lactobacillus rhamnosus; acid treatment; bacteria; patulin; temperature;     Show all 6 Subjects
Abstract:
... The purpose of this study was to evaluate the ability of Lactobacillus rhamnosus to bind patulin (PAT) in the buffer solution and apple juice. The binding of L. rhamnosus to PAT was reversible, which improved the stability of the bacterial complex. The ability to bind PAT can be enhanced with the inactivation of the strain by high temperature and acid treatment. Acid-treated bacteria had the highe ...
DOI:
10.1556/066.2020.49.1.12

8. Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

Author:
Gürsul Aktağ, Işıl; Gökmen, Vural
Source:
Food chemistry 2020 v.320 pp. 126620
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; Prunus persica; amino acids; cations; free amino acids; fructose; hydroxymethylfurfural; kinetics; nectar; orange juice; oranges; peaches;     Show all 13 Subjects
Abstract:
... This study aims to investigate the formation of α-dicarbonyl compounds in fruit juices and nectars during storage using multi-response kinetic modeling approach. Changes in the concentrations of sugars, amino acids, α-dicarbonyl compounds (glucosone, 3-deoxyglucosone, threosone, methylglyoxal, glyoxal) and 5-hydroxymethylfurfural in apple juice, orange juice and peach nectar were monitored during ...
DOI:
10.1016/j.foodchem.2020.126620

9. A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds

Author:
Bortolini, Débora Gonçalves; Benvenutti, Laís; Demiate, Ivo Mottin; Nogueira, Alessandro; Alberti, Aline; Zielinski, Acácio Antonio Ferreira
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109316
ISSN:
0023-6438
Subject:
apple pomace; apples,   etc   ; alcoholic fermentation; antioxidant activity; antioxidants; astringency; bitterness; ciders; color; colorimetry; odors; phenolic compounds; sensory evaluation; sourness;     Show all 14 Subjects
Abstract:
... The aim of this study was to validate the process of recovery of phenolic compounds from apple pomace by immobilization of the pomace during the alcoholic fermentation of ciders. The apple must (cv. Fuji) was divided into two groups: Cider I (control); and Cider II (with added dried apple pomace, 47.3 g/L). The latter were fermented and monitored for 15 days in terms of physicochemical, phenolic, ...
DOI:
10.1016/j.lwt.2020.109316

10. Anthocyanin Biosynthesis and Methylation of the MdMYB10 Promoter Are Associated with the Red Blushed-Skin Mutant in the Red Striped-Skin “Changfu 2” Apple

Author:
Jia, Dongjie; Li, Zhenghuan; Dang, Qingyuan; Shang, Lijuan; Shen, Junling; Leng, Xiangpeng; Wang, Yongzhang; Yuan, Yongbing
Source:
Journal of agricultural and food chemistry 2020 v.68 no.15 pp. 4292-4304
ISSN:
1520-5118
Subject:
apple peels; apples,   etc   ; Malus domestica; anthocyanins; biosynthesis; color; fruits; genes; markets; messenger RNA; methylation; mutants; parents; plant breeding; procyanidins;     Show all 15 Subjects
Abstract:
... The color of apple skin, particularly anthocyanin-based coloration, is a key factor determining market acceptance. The mechanisms of anthocyanin accumulation in apples with different skin color patterns (i.e., striped and blushed) were analyzed. In total, 14 anthocyanins and 5 procyanidins were simultaneously assayed in red blushed-skin mutants (CF-B1 and CF-B2) and red striped-skin parents (CF-S1 ...
DOI:
10.1021/acs.jafc.9b07098

11. A Genome Resource for Several North American Venturia inaequalis Isolates with Multiple Fungicide Resistance Phenotypes

Author:
Lichtner, Franz J.; Jurick, Wayne M.; Ayer, Katrin M.; Gaskins, Verneta L.; Villani, Sara M.; Cox, Kerik D.
Source:
Phytopathology 2020 v.110 no.3 pp. 544-546
ISSN:
0031-949X
Subject:
apple scab; apples,   etc   ; Venturia inaequalis; disease control; fungi; fungicide resistance; fungicides; genome; pathogens; pesticide application; phenotype; resistance mechanisms; virulence;     Show all 13 Subjects
Abstract:
... The apple scab pathogen, Venturia inaequalis, is among the most economically important fungal pathogens that affects apples. Fungicide applications are an essential part of disease management. Implementation of cultural practices and genetic sources of resistance in the host are vital components of scab management. This is the first presentation of multiple, high quality, well-annotated genomes of ...
DOI:
10.1094/PHYTO-06-19-0222-A

12. Russeting partially restores apple skin permeability to water vapour

Author:
Khanal, Bishnu P.; Ikigu, Godfrey M.; Knoche, Moritz
Source:
Planta 2019 v.249 no.3 pp. 849-860
ISSN:
0032-0935
Subject:
apple peels; apples,   etc   ; fruits; genotype; models; periderm; permeability; water vapor;     Show all 8 Subjects
Abstract:
... MAIN CONCLUSION: The higher water loss of russeted fruit results from the higher permeance of the periderm of the russeted skin as compared to that of the intact cuticle and epidermis. Apple fruit surfaces are often in-parallel composites, comprising areas of intact cuticle (atop a healthy epidermis) adjacent to areas covered by periderm (so-called russet). The occurrence of non-russeting and russ ...
DOI:
10.1007/s00425-018-3044-1

13. A segmentation method of red apple image

Author:
Lv, Jidong; Ni, Huanmin; Wang, Qi; Yang, Biao; Xu, Liming
Source:
Scientia horticulturae 2019 v.256 pp. 108615
ISSN:
0304-4238
Subject:
apples,   etc   ; Markov chain; adsorption; algorithms;     Show all 4 Subjects
Abstract:
... Apple image segmentation based on convex hull center priori and Markov adsorption chain is proposed in this paper. First, the convex hull, containing Harris points of interest, is approximated as a significant target area. Significant measurements were performed using convex hull center priori to obtain a preliminary saliency map with binary segmentation. Foreground points in the salient region we ...
DOI:
10.1016/j.scienta.2019.108615

14. Method for discriminating of the shape of overlapped apple fruit images

Author:
Lv, Jidong; Wang, Yijie; Ni, Huanmin; Wang, Qi; Rong, Hailong; Ma, Zhenghua; Yang, Biao; Xu, Liming
Source:
Biosystems engineering 2019 v.186 pp. 118-129
ISSN:
1537-5110
Subject:
apples,   etc   ; algorithms; fruits; image analysis;     Show all 4 Subjects
Abstract:
... The discrimination the shape of overlapped apple images was investigated. A combination of procedures was used to form the process using basic image processing to obtain a complete fruit region within the collected apple image. The connected region in the fruit image was framed by horizontal minimum rectangle and the Euclidean distance method was used to calculate the distance of each fruit in the ...
DOI:
10.1016/j.biosystemseng.2019.07.003

15. A segmentation method of bagged green apple image

Author:
Lv, Jidong; Wang, Fan; Xu, Liming; Ma, Zhenghua; Yang, Biao
Source:
Scientia horticulturae 2019 v.246 pp. 411-417
ISSN:
0304-4238
Subject:
apples,   etc   ; algorithms; color; fruits; leaves;     Show all 5 Subjects
Abstract:
... Based on the own characteristics of bagged green apple image, the work designed an image segmentation method of bagged green apples which was combined after extraction of the normal light regions and highlighted regions of fruits. The contrast limited adaptive histogram equalization (CLAHE) algorithm was deepened fruit green region and improve edge definition in image, and then the R-B color diffe ...
DOI:
10.1016/j.scienta.2018.11.030

16. Dynamics of ascorbic acid content in apple (Malus x domestica) during fruit development and storage

Author:
Lemmens, Eline; Alós, Enriqueta; Rymenants, Marijn; De Storme, Nico; Keulemans, Wannes (Johan)
Source:
Plant physiology and biochemistry 2020 v.151 pp. 47-59
ISSN:
0981-9428
Subject:
apple peels; apple pulp; apples,   etc   ; Malus domestica; abiotic stress; antioxidants; ascorbic acid; biodiversity; biotic stress; cultivars; dehydroascorbic acid; fruiting; genotype; genotyping; germplasm; humans; monitoring; oxidation; plant breeding; shelf life; single nucleotide polymorphism; single nucleotide polymorphism arrays; stress response;     Show all 23 Subjects
Abstract:
... Vitamin C is a crucial antioxidant and cofactor for both plants and humans. Apple fruits generally contain low levels of vitamin C, making vitamin C content an interesting trait for apple crop improvement. With the aim of breeding high vitamin C apple cultivars it is important to get an insight in the natural biodiversity of vitamin C content in apple fruits. In this study, quantification of ascor ...
DOI:
10.1016/j.plaphy.2020.03.006

17. Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Author:
Huc-Mathis, D.; Guilbaud, A.; Fayolle, N.; Bosc, V.; Blumenthal, D.
Source:
Journal of food engineering 2020 v.287 pp. 110115
ISSN:
0260-8774
Subject:
apple pomace; apples,   etc   ; accelerated aging; byproducts; drainage; droplet size; droplets; emulsions; experimental design; fractionation; lipid content; models; oils; polymers; stabilizers; texture; viscosity;     Show all 17 Subjects
Abstract:
... Apple pomace was tested for its stabilizing properties of emulsions, among 15 formulas organized as an experimental design with 4 factors: oil content, powder content, polymer content and time. A wide range of texture (viscosity at 10s⁻¹ from 200 to 7500 mPa s) and oil droplet size (from 18 to 46 μm) was achieved. This strategy enlightened that oil, and in a lesser extent, polymer content, mainly ...
DOI:
10.1016/j.jfoodeng.2020.110115

18. Valorization of apple pomace using a two-step slightly acidic processing strategy

Author:
Luo, Jing; Ma, Yicong; Xu, Yong
Source:
Renewable energy 2020 v.152 pp. 793-798
ISSN:
0960-1481
Subject:
apple pomace; apples,   etc   ; cellulose; chemical composition; drying; ecosystem services; hemicellulose; hydrolysis; intercellular spaces; moisture diffusivity; monosaccharides; pectins; reaction kinetics; renewable energy sources; solubilization; sulfuric acid; temperature; wastes;     Show all 18 Subjects
Abstract:
... For valorization of apple pomace (AP), a two-step slightly acidic process was designed and experimentally tested using low amounts of sulfuric acid (H₂SO₄). First, pectin was prepared using H₂SO₄-assisted extraction of AP at 100 °C, while the remaining depectinized apple mud (DAM) was dehydrated and dried, which rendered it amenable for storage, transportation, and further processing. Second, hemi ...
DOI:
10.1016/j.renene.2020.01.120

19. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

Author:
Pando Bedriñana, R.; Picinelli Lobo, A.; Rodríguez Madrera, R.; Suárez Valles, B.
Source:
Food chemistry 2020 v.310 pp. 125831
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; Saccharomyces bayanus; acetate esters; acetic acid; ciders; fermentation; ice; methanol; pH; phenylethyl alcohol; sensory properties; shikimic acid; sorbitol; yeasts;     Show all 15 Subjects
Abstract:
... Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did devel ...
DOI:
10.1016/j.foodchem.2019.125831

20. A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

Author:
Juodeikiene, Grazina; Zadeike, Daiva; Bartkiene, Elena; Lėlė, Vita; Bernatoniene, Jurga; Jakštas, Valdas
Source:
Food science and technology international 2020 v.26 no.3 pp. 242-253
ISSN:
1532-1738
Subject:
apple pomace; apples,   etc   ; Lactobacillus paracasei; Lactobacillus plantarum; acoustics; bacteria; byproducts; cell viability; esterification; gelation; hardness; hydrogels; ingredients; monitoring; pH; pectins; probiotics; stabilizers; stickiness; texture; ultrasonics;     Show all 21 Subjects
Abstract:
... This work was aimed to investigate the concept of the valorization of apple processing by-products to produce a new preservation system based on apple pomace gels to encourage the viability of antimicrobial Lactobacillus strains. A high frequency (850 kHz) low power (1.3 W/cm²) ultrasound-stimulated cavitation was used for the structure modulating of gels under low-temperature (50 ℃) conditions. M ...
DOI:
10.1177/1082013219881585