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Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index
- Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index
- Lee, Bonggi; Seo, Jeong Dae; Rhee, Jin-Kyu; Kim, Choon Young
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- FOOD CHEMISTRY
- FOOD CHEMISTRY vol. 201, pp. 315 - 319
- Apple juice; Onion extract; Browning; Antioxidant; Flavonoid
- ELSEVIER SCI LTD
- SCI; SCIE; SCOPUS
- Document Type
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- 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.
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