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Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

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Abstract

Procyanidins are one of the main polyphenols in apple fruit. In this study, we aimed to increase the amount of extractable procyanidins by micro-wet milling (MWM), a novel milling process that can wet-mill foods to micrometer scale, in addition to commonly applied apple juice manufacturing processes. The effects of milling, pasteurization, centrifugation, and enzymatic treatment on extractable procyanidin concentration were investigated, and MWM was shown to increase the procyanidin concentration by 16.7% compared with mixer milling. Conversely, other processes such as pasteurization, centrifugation, and enzymatic treatment decreased the procyanidin concentration in apple juice. Since procyanidin concentrations in apple juice are also affected by the variability between individual apples, we attempted to nondestructively estimate the procyanidin concentration at each process of apple juice manufacturing by obtaining the fluorescence fingerprint (FF). The FFs are a set of fluorescence spectra acquired at consecutive excitation wavelengths. Partial least-squares regression was used to estimate the procyanidin concentrations of apple juice from the FFs, and the most accurate model was able to estimate procyanidin concentration at the quality control analysis level.

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Abbreviations

MWM:

Micro-wet milling

FF:

Fluorescence fingerprint

EEM:

Excitation-emission matrix

CFU:

Colony-forming units

HPLC:

High-performance liquid chromatography

VIP:

Variable importance in projection

RPD:

Residual predictive deviation

RMSEP:

Root-mean-square error of prediction

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Authors and Affiliations

  1. Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki, 305-8572, Japan

    Seiya Okino & Md Zohurul Islam

  2. Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki, 305-8572, Japan

    Mito Kokawa & Yutaka Kitamura

Authors
  1. Seiya Okino
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  2. Mito Kokawa
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  3. Md Zohurul Islam
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  4. Yutaka Kitamura
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Contributions

Okino, S. conceived of the presented idea, carried out the experiment, analyzed the data, and took a lead in writing the manuscript. Kokawa, M. conceived of the presented idea, analyzed the data, and wrote the manuscript. Islam, M.Z. conceived of the presented idea and aided in interpreting the results. Kitamura, Y. conceived of the presented idea and aided in interpreting the results. All authors discussed the results and commented on the manuscript.

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Correspondence to Mito Kokawa.

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Okino, S., Kokawa, M., Islam, M.Z. et al. Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint. Food Bioprocess Technol 14, 692–701 (2021). https://doi.org/10.1007/s11947-021-02601-6

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