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The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

Yi, Junjie, Kebede, Biniam, Kristiani, Kristiani, Buvé, Carolien, Van Loey, Ann, Grauwet, Tara, Hendrickx, Marc
Food chemistry 2018 v.255 pp. 197-208
apple juice, apples, ascorbic acid, consumer preferences, enzymatic browning, esters, flavor, fructose, glucose, ingredients, juice industry, kiwifruit, odors, organic acids and salts, particle size distribution, pasteurization, sensory evaluation, separation, sucrose, viscosity
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600 MPa/3 min) to stabilize cloudy apple juice during storage at 4 °C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice.