![]() ![]() Besides, as the temperature was further decreased (i.e., −18☌), the safety and shelf life of the juice could be largely improved (Archer, 2004), whereas the frozen juice requires to be thawed before further processing, during which the juice may face with the possible secondary infection of microorganisms. However, it has been reported that when the juice was stored at a low temperature (i.e., 4☌), the polyphenol content was decreased (Tembo, Holmes, & Marshall, 2017). As an example, according to the European Fruit Juice Association Liquid Fruit Market Report (2015), the consumption of NFC juice has been reported to increase over the last 5 years in the EU, while the consumption of FC juice was decreased.Ĭurrently, it has been proven that fruit juice stored at room temperature has a significantly shorter shelf life than that stored at a lower temperature (Teleszko, Nowicka, & Wojdyo, 2016). The NFC apple juice, obtained directly from fruit, is increasingly recognized as a premium market segment (Tian, Gou, Niu, Sun, & Guo, 2018). European Union (EU) legislation has defined two categories of fruit juice: “fruit juice” and “fruit juice reconstituted from concentrate,” which are described as not from concentrate (NFC) and from concentrate (FC), respectively (Wodarska, Khmelinskii, & Sikorska, 2018). Apple juice may provide an alternative to fresh fruit due to its pleasant taste and high nutritional values (Zhang et al., 2018). Overall, our results indicated that the NFC juice was most favored by storage at freezing point temperature (−1.5☌), with the highest similarity to the freshly squeezed apple juice.Īpple is one of the most important fruits consumed around the world, and the annual consumption was reported up to 64.6 million tons (Mditshwa, Fawole, & Opara, 2018). Besides, although an exceedingly low temperature (−18☌) could greatly retard the juice deterioration, the loss of aroma and taste was significant. The results suggested that all the juices exhibited good safety during the storage, and the juice stored at −1.5☌ possessed higher polyphenol contents, physicochemical properties, less color alteration, and less loss of aroma and taste than 25 and 4☌. In this study, we compared the effects of temperature range including room temperature (25☌), refrigerator temperature (4☌), freezing point temperature (−1.5☌), and frozen temperature (−18☌), respectively, on the quality of NFC apple juices during a long storage period (150 days). The short storage period is still a problem hindering the promotion of not‐from‐concentrate (NFC) apple juice, despite the fact it possesses higher nutritional value and more attractive taste compared with its concentrated counterparts. ![]()
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