Jan Juhart (Author), Aljaž Medič (Author), Jerneja Jakopič (Author), Robert Veberič (Author), Metka Hudina (Author), Franci Štampar (Author)

Abstract

The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar ‘Baya Marisa’ with the white-fleshed cultivar ‘Golden Delicious’. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh ‘Baya Marisa’ juice after pasteurization increased or remained the same compared to one-year stored ‘Baya Marisa’ juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.

Keywords

Malus domestica;organic acids;sugars;phenolic compounds;pasteurized apple juice;storage;color;processing;HPLC-MS identification;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL BF - Biotechnical Faculty
UDC: 634
COBISS: 160747011 Link will open in a new window
ISSN: 2304-8158
Views: 7
Downloads: 2
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: jabolka;pasteriziran jabolčni sok;organske kisline;sladkorji;fenolne spojine;masna spektrometrija;barva;skladiščenje;
Type (COBISS): Article
Pages: 16 str.
Volume: ǂVol. ǂ12
Issue: ǂiss. ǂ15, art. 2822
Chronology: 2023
ID: 19747902