Changes in sensory and analytical quality of cloudy apple juice by process modification - Peeref (2024)

Article Food Science & Technology

Aroma profiling of forward-osmosis watermelon juice concentrate and comparison to fresh fruit and thermal concentrate

Rebecca R. Milczarek, Ivana Sedej

Summary: This study evaluated the aroma of watermelon juice concentrates produced using different methods. The results showed that the forward osmosis (FO) concentrate had a highly-liked aroma and outperformed the traditional thermal concentrate in terms of hedonic rating. Additionally, the aroma of FO concentrate was found to be similar to that of fresh-cut watermelon.

Article Chemistry, Multidisciplinary

Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients

Elisabete Coelho, Mariana Pinto, Rita Bastos, Marco Cruz, Claudia Nunes, Silvia M. Rocha, Manuel A. Coimbra

Summary: The study characterized the apple aroma in the apple concentrate juice industry, identifying 37 compounds, mainly esters, alcohols, and aldehydes. Additionally, a hydrodistillate was produced from apple pomace, showing a different volatile composition compared to the apple aroma. Both apple aroma and pomace are high-quality flavoring agents with potential value as food ingredients.

Article Materials Science, Multidisciplinary

Extraction of Manganese and Iron from a Refractory Coarse Manganese Concentrate

Junhui Xiao, Kai Zou, Tao Chen, Wenliang Xiong, Bing Deng

Summary: The research successfully extracted iron and manganese from coarse manganese concentrate through segregation roasting and magnetic separation. Under optimal conditions, high-grade iron concentrate and manganese concentrate were obtained.

Article Nutrition & Dietetics

Twelve-Week Safety and Potential Lipid Control Efficacy of Coffee Cherry Pulp Juice Concentrate in Healthy Volunteers

Numphung Rungraung, Niramol Muangpracha, Dunyap*rn Trachootham

Summary: This study evaluated the safety and potential efficacy of coffee cherry pulp juice concentrate. The results showed that consuming 28 g/day of the juice for 12 weeks is safe and can effectively decrease cholesterol and LDL levels, as well as maintain blood glucose levels.

Article Plant Sciences

Integrated Metabolomic-Transcriptomic Analysis Reveals Diverse Resource of Functional Ingredients From Persimmon Leaves of Different Varieties

Xian-Mei Yu, Jie Wang, Rui Gao, Bang-Chu Gong, Cheng-Xiang Ai

Summary: Different cultivars of persimmon leaves exhibit variations in flavonoid biosynthesis, mineral absorption, and degradation of aromatic compounds, as revealed by integrated metabolomic-transcriptomic analysis. Among the varieties, Heishi, Nishimurawase, and Taifu showed superior performance in mineral absorption, flavonoid biosynthesis, and degradation of aromatic compounds, respectively.

Article Multidisciplinary Sciences

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses

Seydi Yikmis, Nazan Tokatli Demirok, Okan Levent, Demet Apaydin

Summary: Ultrasound treatment of black grape juice was investigated in terms of its effects on bioactive components using response surface methodology (RSM) and artificial neural network (ANN) optimization. Comparison was made between thermal and ultrasound pasteurization in terms of mineral components, sugar components, organic acids, and volatile aroma profiles. Results showed that ANN had superior predictive values to RSM and optimal combinations were obtained for thermosonication. These findings suggest that thermosonication may potentially replace traditional thermal processing of black grape juice.

Review Engineering, Environmental

Metallic ions recovery from membrane separation processes concentrate: A special look onto ion exchange resins

Yuri Abner Rocha Lebron, Victor Rezende Moreira, Miriam Cristina Santos Amaral

Summary: The text discusses the development of treatments for water reuse and by-products recovery in the face of future water scarcity and mineral resources exhaustion. Membrane separation processes are effective for wastewater treatment at reuse level, but their concentrate can pose environmental challenges. However, the concentrate from mining wastewater treatment can be an opportunity for by-products recovery through ion exchange resins.

Article Engineering, Chemical

A novel method for efficient recovery of boron from boron-bearing iron concentrate: Mineral phase transformation and low-temperature separation via super-gravity

Yu Li, Jintao Gao, Xi Lan, Zhancheng Guo

Summary: A novel method was proposed for efficient recovery of boron from boron-bearing iron concentrate through mineral phase transformation and low-temperature separation via super-gravity. By controlling the temperature, boron was successfully enriched into boron-rich slag with a high recovery rate.

Article Geochemistry & Geophysics

Recovery of Uranium, Thorium, and Other Rare Metals from Eudialyte Concentrate by a Binary Extractant Based on 1,5-bis[2-(hydroxyethoxyphosphoryl)-4-ethylphenoxy]-3-oxapentane and Methyl Trioctylammonium Nitrate

Alfiya M. Safiulina, Alexey V. Lizunov, Aleksandr A. sem*nov, Dmitriy V. Baulin, Vladimir E. Baulin, Aslan Yu. Tsivadze, Sergey M. Aksenov, Ivan G. Tananaev

Summary: Eudialyte-group minerals are important concentrators of rare elements and a potential source for industrial use. This study investigates the extraction of uranium, thorium, zirconium, hafnium, titanium, and scandium from eudialyte breakdown solutions using a binary extractant. It is shown that the binary extractant can efficiently recover these metals in comparison with commercially available tributyl phosphate.

Article Agriculture, Multidisciplinary

INNOVATIVE AUTOMATED SET OF EQUIPMENT FOR PREPARATION OF EASILY DIGESTIBLE CONCENTRATE

Nikolay G. Bakach, Evgeny L. Zhilich, Alexander A. Kuvshinov, Yulia N. Rogalskaya, Vasily F. Radchikov, Anastasia A. Romanovich

Summary: This article introduces an innovative technology and equipment combination for the production of easily digestible concentrate, which improves productivity and profitability of calves during the dairy period. This technology promotes rumen development, improves feed digestibility, and leads to optimal weight gain, laying the foundation for future high milk productivity of cows.

Article Food Science & Technology

Effect of xanthan gum on typicity and flavour intensity of cloudy apple juice

Manfred Goessinger, Stefan Buchmayer, Andreas Greil, Selina Griesbacher, Elias Kainz, Martina Ledinegg, Matthias Leitner, Anna-Carina Mantler, Katharina Hanz, Romana Bauer, Monika Graf

Article Food Science & Technology

Automated separation of tail fraction for fruit distillates by means of in-line conductivity measurement

Andreas Liebminger, Markus Holstein, Volker Dietrich, Manfred Goessinger

Article Food Science & Technology

In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies

Andreas Liebminger, Christian Philipp, Sezer Sari, Markus Holstein, Volker Dietrich, Manfred Goessinger

Summary: During the column distillation of fruit brandies, besides the reflux rate, other factors such as the carboxylic acid content in the fruit and the heating ramp of the pot should be taken into consideration. By selecting the right balance between reflux conditions and heating parameters, an improved product quality of apricot distillates can be achieved.

Article Food Science & Technology

Improved quality assessment of cornelian cherry (Cornus mas L.) fruit with regard to their processing potential

Manfred Gossinger, Florian Kuenz, Silvia Wendelin, Karin Korntheuer, Henry Jager, Lothar Wurm, Monika Graf

Summary: The results of this study indicate for the first time that the level of kaempferol-3-glucoside in flavonols can accurately determine the ripening stage of cornelian cherries, regardless of species, provenance, and crop year.

Article Food Science & Technology

Investigations into the optimization of consumer acceptance of a blend of fruit and vegetable juices

Manfred Goessinger, Theresa Schwabl, Cordula Klaffner

Summary: The objective of this study was to produce fruit juices blended with vegetables juices with reduced sugar content and investigate their consumer acceptance. Results showed that apple-rhubarb juice and apple-pumpkin juice with cinnamon had the highest acceptance. Older people and female consumers were more likely to accept these blended juices.

Article Food Science & Technology

Suitability of pumpkin juice from the production of Steirisches Kurbiskernol ggA as blending partner for a juice blend with respect to calory reduction

Manfred Goessinger, Martin Gutternigg, Jean-Pierre Sageder, Leopold Pilsbacher, Theresa Schwabl, Cordula Klaffner

Summary: The study found that the caloric content of pumpkin juice is lower than apple juice, and the content of nicotinic acid amide is significantly higher, making this juice blend an interesting alternative from a nutritional standpoint. Consumer acceptance for apple juice with 10% pumpkin juice added was high, and even a blend with 30% pumpkin juice was purchased by many consumers.

Article Food Science & Technology

Influence of selected distillation parameters in the heating-up stage on the conductivity profile of apple spirit

Manfred Goessinger, Andreas Schneider, Victoria Fischer, Andreas Liebminger, Cordula Klaffner

Summary: The study found that factors such as dephlegmator temperature, number of active plates and heating speed have different effects on the conductivity profile during distillation of apple spirit. The conductivity profile, fortification and the conductivity during distillation were significantly affected by dephlegmator temperature, while the number of active plates and heating speed had a significant impact on the conductivity profile at the beginning of the distillation process. This research provides a data basis to enhance the strategy of fruit distillation processes and improve the quality of fruit spirit.

Article Food Science & Technology

Influence of vacuum distillation on sensory and analytical parameters of fruit distillates

Monika Graf, David Goelles, Theresa Machholz, Florin Kuenz, Walter Brandes, Reinhard Baumann, Henry Jaeger, Manfred Goessinger

Article Food Science & Technology

Development and sensory characterization of a calorie-reduced drink based on apple juice

Theresa Schwabl, Monika Graf, Henry Jaeger, Veronika Schober, Manfred Goessinger

Article Food Science & Technology

Determination of the optimal ripeness stage of apricots for processing

Monika Graf, Karin Korntheuer, Manfred Goessinger

Article Food Science & Technology

Suitability of selected clingstone-peach cultivars for nectar production in comparison to the standard cultivar 'Redhaven'

Martina Staples, Lothar Wurm, Manfred Goessinger

Article Food Science & Technology

Freeze concentration of pear juices for ice cider production

Gabriel Weinsberger, Manfred Goessinger

Article Food Science & Technology

Impact of different yeasts on organoleptic parameters of apple wine

Martina Staples, Georg Poechlinger, Manfred Goessinger

Article Food Science & Technology

Influence of selected parameters on the quality of apples and apple juice and testing of possible physicochemical parameters for the evaluation of apples with respect to their suitability for the production of high-quality apple juices with the cultivars 'Golden Delicious', 'Gala' and 'Braeburn'.

Manfred Goessinger, Stefanie Berghold, Wolfgang Patzl, Manfred Kickenweiz, Monika Schnuerer