• 한국식품과학회지
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• 제31권2호
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• pp.375-379
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• 1999

식품공정에 있어서 비가열 살균기술로 개발되고 있는 고전압 펄스 전기장(PEF)을 사과주스에 적용하여 실용성 있는 비가열 처리 신선 사과주스의 개발 가능성을 검토하고자 하였다. 이를 위하여 PEF와 가열처리한 사과주스를 저장하면서 비타민 C, 색깔, 향기성분, 관능평가 등 품질특성 변화를 조사하였다. PEF 처리와 가열 처리한 사과주스의 $5^{\circ}C$ 저장중 색깔은 큰 차이가 없었으나 비타민 C 함량은 PEF처리한 사과주스가 가열처리한 사과주스에 비하여 높은 함량을 나타내었으며, 신선 주스와 거의 같은 함량을 보였다. 향기성분도 대조구에 비하여 가열처리한 사과주스는 약 70% 이상의 심한 향기성분의 손실을 나타낸 반면 PEF처리한 사과주스는 약 15%의 향기성분의 손실만을 나타내었다. 관능적 기호도도 PEF 처리한 사과주스는 신선 사과주스와 차이가 없었으나, 가열처리한 사과주스에 비하여 유의적으로 우수한 것으로 나타났다(P<0.05). PEF 처리 사과주스는 $5^{\circ}C$에서 30일간의 저장기간 동안 품질 변화가 거의 없었다.

• 한국식품저장유통학회지
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• 제19권2호
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• pp.178-184
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• 2012

본 연구에서는 살균 온도에 따른 사과주스의 이화학적 특성과 영양성분 및 기능성을 분석하였다. pH는 저온살균 사과주스가 고온살균 사과주스보다 약간 높았으며, 적정산도는 고온살균 사과주스가 저온살균 사과주스보다 높았다. 두 시료의 가용성 고형분 함량은 동일하였으며, 색도는 고온살균 사과주스의 명도가 높았으며, 황색도와 적색도의 경우는 저온살균 사과주스가 약간 더 높게 나타났다. 환원당 함량은 고온살균 사과주스가 저온살균 사과주스보다 높은 경향을 나타냈다. 두 시료 모두 칼륨과 malic acid 함량이 가장 많았다. 유리 아미노산의 총 함량은 고온살균 사과주스가 높았으며, aspartic acid와 glutamic acid의 함량이 그 중 가장 높게 나타났다. 총 폴리페놀 함량은 저온살균 사과주스가 고온살균 사과주스 보다 유의적으로 높았으며, 라디칼 소거능에서는 DPPH 라디칼 소거능은 저온살균 사과주스가 고온살균 주스에 비해 유의적으로 높았으며, xanthine oxidase 저해 활성 및 tyrosinase 저해 활성에서 저온살균 사과주스가 고온살균 사과주스에 비해 높게 나타났다. 이상의 결과, 사과주스 제조시 고온살균을 할 경우 농축으로 인해 일반성분의 함량이 다소 높게 나타날 수 있으나, 사과의 기능성을 유지하기 위해서는 저온살균 방법이 고온살균 방법에 비해 효과적일 것으로 판단된다.

• 한국식품영양과학회지
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• 제30권1호
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• pp.6-13
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• 2001

The study was conducted to investigate the effect of the browning inhibitors such as PVPP(polyvinylpoly-pyrrolidone), A.A.(ascorbic acid) on nonezymatic browning factors [free sugar, total amino acid, organic acid, A.A., HMF (hydroxymethylfurfural)] and enzymatic browning factors [PRO (polyphenoloxidase) activity, polyphenol compounds] in concentrated apple juice during 90 days storage. Considering color value (L value, $\Delta$E), absorbance at 420 nm, concentrated apple juice during 90 days storage. Considering color the effect of browning inhibition. According to the storage period, the changes of nonenzymatic factors in concentrated apple juice added with browning inhibitors were similar to those in control (concentrated apple juice without browning inhibitors), which were the decreased of sucrose(0.24~0.35% at 90 days), the slight increase of glucose and fructose, the decrease of total amino acid (530.4~573.1 mg/10g at 90 days), same value of A.A. at 90 days (38.5~78.6 mg/100g), and the increase of HMF (27.8~30.6 mg/100g at 90 days). On the contrary, enzymatic browning factors were significantly inhibited in concentrated apple juice added with PVPP, judging from the slow increase of PRO activity and the significant decrease of initial value in polyphenol compounds (especially chlorogenic acid). These results suggest that PVPP plays an important role as enzymatic browning inhibitor, that is, a scavenger of polyphenol compounds by adsorption in concentrated apple juice.

• 한국식품영양학회지
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• 제32권2호
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• 한국식품영양학회지
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• 제12권4호
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• pp.344-349
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• 1999

The mineral contents were analyzed for apple juices by Inductively Coupled Plasma. The Mg contents of tested commercial apple juices ranged 6.27∼32.91ppm, Ca 15,95∼3.11.76ppm K231∼1148.02ppm Na 39.82∼115.68ppm and P 19.27∼304.02ppm. The mineal contents of model apple juice were Mg 29.83∼45.65ppm Ca 16.98∼30.98ppm K 814.28∼1,256.70ppm Na 19.88∼26.85ppm and P 25.88∼54.71ppm. respectively. Comparing mineral contents of model apple juices and commercial apple juice, Na, Ca and P contents of commercial apple juices were higher but Mg, K contents were lower than that of model apple juices. Among the mineral content of apple juices. K was the major element.

• 한국식품영양과학회지
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• 제29권2호
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• pp.181-187
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• 2000

The contents of organic acid in Korean apple juice were analyzed by HPLC using YMC-peak ODS-AQ column and enzymatic assay. Model apple juices were prepared at the laboratory and commercial apple juices were purchased from the market. Individual organic acid contents were as follows: DL-malic acid 62~402mg%, L-malic acid 48~360mg%, citric acid 1.81~15.74mg%, fumaric acid nd~0.50mg%. Together, these tests gave useful information about the quality and authenticity of a particular apple juice smaple. The presence of D-malic acid was a clear indication of adulteration because this isomer did not occur naturally. Fumaric acid and citric acid levels above trace amounts were also inconsistent with pure apple juice.

• 한국식품과학회지
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• 제30권6호
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• pp.1484-1487
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• 1998

국내에서 시판되고 있는 16종의 과실, 채소 착즙액 및 농축품의 SOD 유사활성을 pyrogallol autoxidation 방법을 이용하여 측정하였으며 이들의 열안정성, 사과주스에 첨가시 사과주스의 SOD 유사활성 상승효과를 조사하였다. SOD 유사활성은 브로콜리 착즙액이 41.7%, 딸기, 당근 착즙액 등이 30% 이상으로 높게 나타났으며 그 다음은 케일농축액, 키위 착즙액, 무 착즙액이 $24.1{\sim}27.6%$ 정도의 SOD 유사활성을 나타내었다. $95^{\circ}C$에서 20분까지 처리시에도 SOD 유사활성은 오히려 증가하는 경향을 나타내었다. 사과주스의 SOD 유사활성을 100%로 할 때 사과주스에 당근농축액과 키위착즙액을 20% 첨가시에는 120%정도, 딸기와 브로콜리 착즙액은 135%의 높은 SOD 유사활성 상승효과를 나타내었다. 특히 무 착즙액의 경우 사과주스에 20% 첨가시 148%로 가장 높은 상승효과를 나타내었다.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.499-505
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• 2024

Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, -20℃ to 20℃), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The predicted peak point resulted in the lowest residual patulin content of 58.42 ppb with the corresponding independent parameter conditions, such as 18.19℃ of storage temperature, 1.24 kGy of irradiation dose, and 13.42 days of storage period. The residual patulin content of 58.42 ppb is the minimum desirable level, representing a 91% reduction compared to the non-irradiated control (675.00 ppb). A maximum polyphenolics content (11.98 mg/g) was obtained under the predicted maximum conditions of 14.40℃, 0.78 kGy, and 3.4 days. The most influential parameter in reducing residual patulin content while maintaining polyphenolic content in apple juice was irradiation dose (p<0.01), which showed potential to be applied in controlling the patulin levels in apple juice.

• Journal of Plant Biotechnology
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• 제48권4호
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• pp.271-277
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• 2021

The present study aimed to assess and compare the quality characteristics and antioxidant activities of apple juice and blueberry juice at hourly intervals over a period of time based on the presence or absence of vacuum blending (0 and 800 hPa) using a household blender. Measurement of the dissolved oxygen content revealed that the removal rates of dissolved oxygen were approximately 83% and 86% in the apple and blueberry juice samples, respectively, after vacuum blending. Moreover, compared with general blending, there was little change in the antioxidant property and degree of browning over time with vacuum blending. Furthermore, hourly assessments revealed that the decrease in the polyphenol and flavonoid contents in the apple and blueberry juice samples was significantly lesser with vacuum blending for 3, 6, and 12 h than with general blending. Assessment of the change in ferric reducing antioxidant power (FRAP) activity over time revealed that the rate of decrease in FRAP activity over time was lower with vacuum blending than with general blending for both juice samples. ABTS and DPPH radical scavenging assays performed to determine the change in free radical scavenging activity revealed inhibitory activity at 0, 3, 6, and 12 h and confirmed that vacuum blending resulted in long-lasting antioxidant activities in both apple and blueberry juice samples. Taken together, the present results confirmed that vacuum blending is associated with superior quality maintenance and antioxidant properties in comparison with general blending.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.