Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Teixeira, JC (Author) FCUP; Ribeiro, C (Author) Other; Simoes, R (Author) Other; Alegria, MJ (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Perez Gregorio, R (Author) FCUP; Susana Soares (Author) FCUP

Journal

Title: Plants

Vol. 67

Final page: 3397

Publisher: MDPI

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 3 Citations

Other information

Authenticus ID: P-00Z-71D

DOI: 10.3390/plants12193397

Abstract (EN): The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 +/- 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 +/- 0.062 mg/g of DW), procyanidins (0.733 +/- 0.121 mg/g of DW) and quercetin derivatives (1.501 +/- 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 +/- 0.021 mg/g of DW), caffeoylquinic acid (0.180 +/- 0.029 mg/g of DW), procyanidins (0.255 +/- 0.016 mg/g of DW) and quercetin derivatives (0.181 +/- 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16