Juice concentrate, apple

Rhamnogalacturonase may be useful in the prevention of haze formation in apple Juice concentrates. In combination with other enzymes it mi t improve liquefaction, resulting in increase juice yield and clarification. 

Efficient chemical decontamination strategies for patulin-contaminated foods like apple juice and apple juice concentrate do not exist. In the presence of sulfhydryl groups or sulfite, patulin is degraded rapidly (Aytac... 

Delgado, T. and Gomez, C.C. 1998. Natural occurrence of altemariol and altemariol methyl ether in Spanish apple juice concentrates. J. Chromatogr. A 815, 93-97. 

Food and Drug Administration 2001. Patulin in apple juice, apple juice concentrates and apple juice products, http //vm.cfsan.fda.gov/ dms/patubckg.html April 14, 2004. 

Yazici, S. and Velioglu, Y.S. 2002. Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate. Nahrung 46, 256-257. Yokoyama, K., Wang, I., Miyaji, M., and Nishimura, K. 2001. Identification, classification and phylogeny of the Aspergillus section Nigri from mitochondrial cytochrome b gene. FEMS... 

Rutschmann MA, Buser HR. 1991. Determination of daminozide and dimethylhydrazine residues in Swiss apple juice concentrates using gas chromatography-mass spectrometry. J Agric Food Chem 39 176-181. 

Table III gives the protein content and percent haze readings for the single-strength apple juice and reconstituted apple juice concentrate samples. All of the samples showed high clarity as evidenced by the low haze readings, none having a propensity towards haze or sediment formation. A decrease in total soluble proteins was observed with increased storage time of apple fruit. Fining resulted in ca. 25-50% reduction in total soluble protein.

The storage of apple juice and juice concentrates results in phenolic degradation. After storage for 9 months at 25°C, apple juice concentrates showed an approximate 36% degradation of hydroxycinnamic acids, 60% degradation of quercetin and phloretin glycosides and total loss of procyanidins. Flavan polymerisation was also detected [181]. 

Table II shows that sucrose levels are highest in peach fruit and very low in blackberry, cherry, and grape. The % C.V. for sucrose content for many of the fruit samples is extremely high, most likely because of enzymic or chemical hydrolysis. The average sucrose content of plum fruit is 38 of total sugars, while processed plums contain only 1. Presence of large quantities of sucrose in prune juice has, in fact, been used as an indication of adulteration ( ). Cherries and grapes contain invertase Cllj 12) which may account for sucrose not being detected in some samples and may also explain the high % C.V. for those fruits. In examining apple Juice concentrates, we did not detect sucrose in seven-fold concentrates whereas we did in fo ar-fold apple concentrates (7.) > the time-temperature conditions allowing for complete hydrolysis in the more concentrated product.

They allow processes to be performed, which would otherwise be impossible. For example the production of clear apple juice concentrate relies on the use of the enzyme pectinase. ... 

O Beime, D. Effect of pH on nonenzymatic browning during storage in apple juice concentrate prepared from bramley s seedling apples, J. Food Sci., 51, 1073, 1986. 

In addition to compound quantification, an exhaustive statistical analysis is applied to the data. The classification and/or verification of samples are major objectives. Our approach is, first, to exactly identify the sample by cascading classification models and, second, to validate the sample with respect to its most qualificatory group (e.g., rediluted apple juice concentrate from Poland). This reduces the variance of the validation models and, therefore, increases their discriminatory power. The foundation of the statistical analyses is... 

Figure 10.206 Gradient elution of inorganic and organic anions in an apple juice concentrate. Separator column lonPac AS11 eluent NaOH gradient linear, 0.3 -50 mmol/L flow rate 1 mlVmin detection suppressed conductivity injection volume 25 pL sample apple...

Information on the occurrence of alternaria mycotoxins in food and feed is relatively limited. For example altemariol, its methyl ether and tenuazonic acid were frequently detected in apples, apple products, apple juice concentrates, mandarins, ohves, pepper, red pepper, tomatoes, tomato products, oilseed rape meal, sunflower seeds, sorghum, wheat and edible oils (olive oil, rapeseed oil, sesame oil and sunflower oil). The maximum levels reported in foods are... 

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