Search Results (108)

Apple pomace, a by-product from the production of concentrated juice, is a major contributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by microorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and transportation to centralized processing facilities from regional hubs. To address this challenge, we investigated the potential of different preservatives for preventing microbial growth and the spoilage of apple pomace, including antimicrobials (natamycin and iodine), polysaccharides (chitosan and fucoidan), and acetic acid. Spread plates for total microbial and fungal counts were employed to assess the effectiveness of the treatments. High concentrations (10,000 ppm) of chitosan were effective at reducing the microbial load and inhibiting growth, and in combination with antimicrobials, eliminated all microbes below detectable levels. Nevertheless, acetic acid at an equivalent concentration to commercial vinegar displayed the highest economic potential. Apple pomace submerged in 0.8 M acetic acid (3 kg pomace per liter) resulted in a five-log reduction in the microbial colony-forming units (CFUs) out to 14 days and prevented fermentation and ethanol production. These results provide a foundation for the short-term storage and preservation of apple pomace that could contribute to its upcycling. Full article

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

This study explored the development of a novel whey-based fermented beverage enriched with juice concentrates and health-promoting ingredients, emphasizing its bioactive properties. The formulation included whey protein isolate (5%), juice concentrates (10% apple, raspberry, and cranberry), and inulin (4%). Fermentation was carried out with the following strains: Lacticaseibacillus rhamnosus (LGG), Lacticaseibacillus casei (431), and Lactobacillus helveticus (R0052) at 2%. Antimicrobial activity was evaluated against pathogens including Listeria monocytogenes (strains 33423 and 33413), Staphylococcus aureus (113 and Newman), Bacillus cereus (DPC 6089), Escherichia coli (NCTC 9001), and Salmonella Enteritidis (NCTC 6676). Antioxidant capacity was measured using 2,2-Diphenyl-1-picrylhydrazylradical (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays, and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. All bioactivities were found to be high in fermented whey beverage and a further significant increase was observed after simulated gastrointestinal digestion. This fruit-flavored whey beverage demonstrated notable antimicrobial and antioxidant activities, highlighting its potential for functional food applications aimed at combating harmful bacteria and oxidative stress. Full article

Spent osmotic solutions (sucrose, buckwheat honey, acacia honey, apple juice concentrate, chokeberry juice concentrate, cherry juice concentrate, and mannitol) were tested for their valorization to produce powders by spray drying. Simultaneously, the application of inulin as an alternative carrier was verified. The drying yield varied from 6 to 92%. For acacia honey, apple juice concentrate, chokeberry juice concentrate, and cherry juice concentrate, high stickiness was observed, which resulted in low yield and the production of significantly bigger particles of regular size distribution, higher hygroscopicity and bulk density, and better flowability. Sucrose, acacia honey, and mannitol were dried with lower stickiness, and the physical properties of the powders were acceptable. However, the yield of mannitol drying was low due to very small particles, low bulk density, and low cyclone efficiency. Therefore, sucrose and buckwheat honey solutions can be successfully spray dried using inulin as a carrier to produce powders suitable for further food applications. However, for the other tested materials, alternative carriers should be considered to reduce stickiness during drying. Full article

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice. Full article

Concentrated apple juice (AJC) is a globally traded commodity, with major producers such as China, Poland, and the United States supplying AJC to markets worldwide. The aim of this article is to determine the competitive position of the main global exporters of concentrated apple juice. It also seeks to analyze changes in their positions over the period from 2005 to 2023. Assessing competitive position is important for several economic and business reasons, including identifying leading exporters and recognizing both growing and declining markets. The competitive position was measured using Market Share (MS) indicators, Gross and Net Export Orientation indicators (E_gr, E_net), and the Revealed Comparative Advantage (RCA) index. The results reveal significant structural shifts in global AJC trade. Most notably, China’s declining competitiveness, reflected across all indicators, led to its loss of market leadership. This raises questions about the reasons for this decline and whether it presents opportunities for other exporters. This signals a broader reconfiguration in the global AJC supply chain, driven in part by domestic economic changes, such as rising consumption and decreasing export orientation. Simultaneously, other countries, particularly in Eastern Europe, show varying degrees of competitive growth, with Moldova and Ukraine emerging as key players. These trends suggest a diversification of supply sources and a more fragmented competitive landscape. Although national differences persist, the analysis indicates that structural and economic transformations, rather than short-term price signals, are driving the evolving global competitiveness in the AJC market. The observed weak correlations between prior-year apple prices and RCA confirm that broader market and policy factors play a more decisive role. Full article

Apple by-products (APs) consist of whole defective fruits discarded from the market and pomace resulting from juice squeezing and puree production, which are currently underutilized or disposed of due to the lack of effective and scalable extraction methods. Bioactive compounds in APs, especially phlorizin, which is practically exclusive to the apple tree, are endowed with preventive and therapeutic potential concerning chronic diseases such as cardiovascular diseases, metabolic diseases, and specific types of cancer. This study investigated the exploitation of APs using hydrodynamic cavitation (HC) for the extraction step and water as the only solvent. High-temperature extraction (>80 °C) was needed to inactivate the polyphenol oxidase; a strict range of the cavitation number (around 0.07) was identified for extraction optimization; less than 20 min were sufficient for the extraction of macro- and micro-nutrients up to nearly their potential level, irrespective of the concentration of fresh biomass up to 50% of the water mass. The energy required to produce 30 to 100 g of dry extract containing 100 mg of phlorizin was predicted at around or less than 1 kWh, with HC contributing for less than 2.5% to the overall energy balance due to the efficient extraction process. Full article

The purpose of this paper was to evaluate the international competitiveness of Polish fruits and their processed products in comparison to those of major global exporters. The adopted research approach is grounded in the theoretical foundations of international trade. A comparative analysis allows for identifying key competitive advantages and weaknesses. Quantitative data analysis was employed to measure international competitiveness using key indicators such as Market Share (MS), Trade Balance, Competitiveness Ratio (CR), Revealed comparative advantage (RCA), Intra-Industry Trade (IIT), and Terms of Trade (ToT). These metrics were calculated based on data obtained from Comtrade, with results presented in a time-series format to capture long-term trends. An extensive literature review was conducted to examine the various definitions and frameworks of international competitiveness. The decline in the level of indicators that include imports in their formulas (CRs) may lead to an increase in the level of indicators that take exports into account (e.g., foreign trade balance and share in global exports). For example, a strong increase in the import of concentrated apple juice results in an increase in the export of this product and an improvement in the competitive position on the global market. The insights from these indicators can assist policymakers in developing targeted strategies to enhance the competitiveness of the agricultural sector, such as improving production methods, negotiating better trade agreements, or investing in innovation and quality improvement. Full article

Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation. Full article

Within the framework of this study, starch esters were produced from potato starch roasted with unripe apple juice concentrate. Starch roasting with an apple juice concentrate at temperatures of 70 °C, 80 °C, and 100 °C enabled the production of preparations with a low degree of substitution, whereas starch roasting at 120°C and 140 °C produced preparations with a high degree of substitution. The latter had a significant effect on the properties of the malates produced. The esters with a low degree of substitution featured higher solubility in water and swelling power, higher initial and end pasting temperatures, and higher viscosity compared to those with a low degree of substitution. An increasing substitution degree was accompanied by diminished susceptibility of the starch esters to the effects of amylolytic enzymes, which suggests the presence of resistant starch in the modified preparations. Production of starch esters with the use of a natural apple concentrate may offer a viable alternative to conventional chemical modifications applied in the food industry and an environmentally friendly method for producing modified starch preparations applicable in the manufacture of low-energy foods with potential health benefits. Full article

Background: Attractive Toxic Sugar Baits (ATSBs) are an innovative vector control strategy based on the “attract-and-kill” principle. The core of ATSBs lies in the preparation of attractive and toxic baits through the mixing and proportioning of luring and active ingredients. Although previous studies have investigated the effects of ATSBs on mosquitoes, significant challenges remain for broader field application. Methods: This study evaluated five fruit juices as ATSBs for mosquitoes, focusing on feeding preferences. Preservative concentrations were assessed by measuring antimicrobial activity over time. Two commercial traps were tested for mosquito entry rates. The optimal insecticide species and concentration were determined based on mortality rates. An optimized ATSBs system was developed and tested under a semi-field cage. Statistical analysis was performed using GraphPad Prism. Results: Within 24 h, apple juice-based ATSBs had the highest attractant index for Culex quinquefasciatus and Anopheles sinensis, while a pear juice-based ATSB was most effective for Aedes albopictus. A 0.1% preservative concentration best maintained juice stability. The LC50 values of dinotefuran-based ATSBs for Cx. quinquefasciatus, Ae. albopictus, and An. sinensis were 1.18 × 10⁻³, 4.06 × 10⁻⁴, and 5.20 × 10⁻⁵ g/L, respectively. The Spodoptera frugiperda trap outperformed the Drosophilidae trap. Simulated semi-field cage tests showed 48 h mortality rates of 86.00% for Cx. quinquefasciatus and 95.67% for Ae. albopictus. Conclusion: This study optimized an ATSB system by screening various fruit juices, preservative concentrations, insecticides, and trap devices. The system’s efficacy in mosquito control was evaluated under a semi-field cage. These findings provide a strong foundation for the future application and refinement of ATSB-based mosquito control strategies. Full article

Rapid and reliable detection of pathogens requires precise and optimized analytical techniques to address challenges in food safety and public health. This study focuses on the parametric characterization of an electrochemical aptasensor for Staphylococcus aureus (S. aureus) iron-regulated surface determinant protein A (IsdA) using cyclic voltammetry (CV) analysis, which offers a robust method for evaluating electrode modifications and electrochemical responses. Key parameters were optimized to ensure maximum sensitivity, including an aptamer concentration of 5 μM, an incubation time of 4 h, a potential range from −0.1 to 0.9 V, and a scan rate of 0.05 V/s. The aptasensor achieved stability and peak performance at pH 7.5 and 25 °C. These conditions were critical for detecting the IsdA protein as a biomarker of S. aureus. The aptasensor applicability was demonstrated by successfully detecting S. aureus in food samples such as milk and apple juice with high specificity and reliability. Zeta potential measurements confirmed the layer-by-layer charge dynamics of the AuNPs-aptamer-IsdA system. This work emphasizes the importance of CV in understanding the performance of the electrochemical sensor, and supports the aptasensor as a practical, sensitive, and portable tool for addressing critical gaps in foodborne pathogen detection. Full article

The effects of hexanal supplementation in the storage atmosphere of ‘Fuji Kiku’ apples were investigated. The contents of volatile compounds (VOCs) in the headspace emitted by apple fruit during cold storage and in the headspace of apple fruit and juice during shelf life were determined. Hexanal treatment during storage significantly affected the VOC profile by stimulating the production or retention of key esters, including hexyl acetate, ethyl acetate, and butyl 2-methylbutanoate, during cold storage. Supplementation of hexanal also increased the production of linear esters, especially hexyl acetate, and promoted the formation of branched esters such as ethyl 2-methylbutanoate and hexyl 2-methylbutanoate during shelf life. Hexanal also increased the alcohol concentrations, with a significant increase in hexanol and 2-pentanol. Partial least squares discriminant analysis showed clear separation between control and hexanal-treated samples, with compounds like butyl hexanoate and 2-methyl-1-butanol being the most influential. Apple juice extracted from the flesh of hexanal-treated apples exhibited higher concentrations of key VOCs, including 2-methylbutyl acetate, hexyl acetate, and 2-methyl-1-butanol. No significant differences in firmness were observed; however, hexanal showed an inhibitory effect on the colour development of fruit. This study highlights the potential of hexanal in influencing aroma-related compounds and provides insight into strategies to improve postharvest aroma in apples. Full article

Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer. It can be produced using wild yeasts, but currently a fermentation starter can be purchased. This work aims to produce fermented cider using commercial pasteurized juices: clear apple juice and organic cloudy juice using commercial yeast for cider production. After fermentation, the physico-chemical characteristics of the drink were determined, alongside volatile compounds of the freshly produced ciders, as well after 1, 2, and 3 weeks of maturation. Acids, alcohols, carbonyl compounds, terpenes, esters, and volatile phenols were determined using headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results show that the fermentation was slower (14 days) in the cloudy juice in contrast to the sample produced from clear apple juice (10 days). Also, the volatile compounds related to aroma were abundantly found in the cider produced from cloudy apple juice compared to the cider produced from the clear apple juice. The conducted sensory analysis was in favor of cloudy juice. Full article

Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins’ isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging. Full article