Apple juice processing fractions

Although pectic enzymes are used universally by the apple juice industry, the actual clarification mechanism has not been completely elucidated. Endo showed 186, 187) that hydrolysis of pectin, accompanied by a decrease in viscosity of the juice, is the principal step during clarification. Endo separated the clarification process into three phases a pectin fraction is solubilized viscosity decreases and previously col-... 

Apple Malus domestica Borkh) is a good somce of total phenolics, carbohydrates, pectin, minerals and fiber with a well-balanced proportion between soluble and insoluble fractions (Gorinstein et al., 2001). Apple pomace is a co-product of the apple juice industry, abundantly available, safe and can be implemented without further fractionation or purification (Lantto et al., 2006) making it a potential fiber source for food enrichment (Figuerola et al., 2005) and giving it potential in restructured meat products (Huda et al., 2014). Fmihermore, apple pomace powder, a recovered co-product of an industrial process, may contain suitable enzyme activities for food protein stabilization (Lantto et al, 2006). The... 

Fig. 2.96. HPLC profiles of Starking Delicious juice, rose cider, and GPC fractions from rose cider recorded at 520 nm. Each lyophilized sample was dissolved in 10 per cent EtOH (20 mg/ml). Peak 1 with retention time of 27.5min is Cyn-3-gal, which is the main anthocyanin in apple, and peaks 5-9 are unidentified anthocyanins, which may be newly produced during the vinification process. Reprinted with permission from T. Shoji et al. [231],...

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