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Article

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

1
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences, 20-612 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences, 20-612 Lublin, Poland
3
Department of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, Poland
4
Department of Agro-Environmental Science, University of Bari Aldo Moro, 165/A-70125 Bari, Italy
*
Author to whom correspondence should be addressed.
Processes 2020, 8(11), 1457; https://doi.org/10.3390/pr8111457
Received: 6 November 2020 / Revised: 10 November 2020 / Accepted: 12 November 2020 / Published: 14 November 2020
(This article belongs to the Special Issue Progress in Food Processing)
The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices. View Full-Text
Keywords: commercial apple juice; total phenolic contents; antiradical activity; DPPH; correlation analysis commercial apple juice; total phenolic contents; antiradical activity; DPPH; correlation analysis
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MDPI and ACS Style

Rydzak, L.; Kobus, Z.; Nadulski, R.; Wilczyński, K.; Pecyna, A.; Santoro, F.; Sagan, A.; Starek-Wójcicka, A.; Krzywicka, M. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes 2020, 8, 1457. https://doi.org/10.3390/pr8111457

AMA Style

Rydzak L, Kobus Z, Nadulski R, Wilczyński K, Pecyna A, Santoro F, Sagan A, Starek-Wójcicka A, Krzywicka M. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes. 2020; 8(11):1457. https://doi.org/10.3390/pr8111457

Chicago/Turabian Style

Rydzak, Leszek, Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Anna Pecyna, Francesco Santoro, Agnieszka Sagan, Agnieszka Starek-Wójcicka, and Monika Krzywicka. 2020. "Analysis of Selected Physicochemical Properties of Commercial Apple Juices" Processes 8, no. 11: 1457. https://doi.org/10.3390/pr8111457

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