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Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

Title
Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index
Authors
Lee, BonggiSeo, Jeong DaeRhee, Jin-KyuKim, Choon Young
Ewha Authors
이진규
SCOPUS Author ID
이진규scopus
Issue Date
2016
Journal Title
FOOD CHEMISTRY
ISSN
0308-8146JCR Link1873-7072JCR Link
Citation
vol. 201, pp. 315 - 319
Keywords
Apple juiceOnion extractBrowningAntioxidantFlavonoid
Publisher
ELSEVIER SCI LTD
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Although fruit juices are very popular, enzymatic browning occurs easily. Browning of fruit juice deteriorates nutrition value and product quality due to oxidation of polyphenol compounds. Therefore, development of natural food additives that reduce browning will be beneficial for improving quality of fruit juices. Onion has been reported to be a potent natural anti-browning agent. Here, we compared unheated and heated apple juices pre-supplemented with onion with respect to browning and nutritional quality. The unheated apple juice supplemented with onion showed reduced browning as well as increased total soluble solid, total phenol concentration, radical scavenging activities, and ferric reducing and copper chelating activities without any change in flavonoid concentration. On the other hand, heated juice supplemented with onion not only showed improved values for these parameters but also markedly increased flavonoid concentration. Thus, we conclude that application of heating and onion addition together may greatly improve quality of apple juice. (C) 2016 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2016.01.092
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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