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Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

Yi, Junjie, Kebede, Biniam, Kristiani, Kristiani, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc
Food chemistry 2018 v.249 pp. 202-212
apple juice, ascorbic acid, color, consumer acceptance, enzymatic browning, flavor, homogenization, ingredients, kiwifruit, odors, particle size, taste, viscosity
Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE∗ < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.