Browning Control Using Cyclodextrins in High Pressure–Treated Apple Juice
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Browning control in apple juice has been one of the highest challenges within food technology. High pressure processing (HPP) ensures quality and safety in apple juice during its shelf life, but enzymatic browning may be increased. Hence, the effects of addition of α- (10/30/40 mM) and β-cyclodextrins (CDs) (5/10/15 mM) during apple juicing and HPP treatment (0/300/400/500 MPa; 5 min, 22 °C) were studied on the browning index (BI) and phenolic compounds degradation at 22 °C. In general, apple juice browning was well fitted with a first-order kinetic. Contrary, phenolic degradation was better fitted with a zero-order kinetic. The highest HPP treatment induced the highest apple juice browning, while it was minimum in untreated samples. Nevertheless, 30 mM α-CD addition to the apple juice may reduce the related HPP browning. Chlorogenic acid and (−)epicatechin showed the highest degradation rates related to browning, while phloridzin did not show high changes after juicing. A β-CD concentration of 15 mM was needed to prevent browning of the 500 MPa-treated juice. Consequently, the use of α- and β-CDs may control enzymatic browning caused by HPP through the quick encapsulation of the phenolic compounds.
KeywordsEncapsulation Quality Non-thermal processing Phenolic compounds Apple juice
The authors are grateful to the Institute of Plant Biotechnology of the Universidad Politécnica de Cartagena for the use of the HPP instrument. The technical assistance from M. Otón is also appreciated.
A doctoral grant (grant reference 291212) was given to Marianela Hazel Álvarez–Hernández by the CONACYT (National Council of Science and Technology, Mexico).
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