Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage
Annette Wagner,
Stefan Dussling,
Stefano Scansani,
Peter Bach,
Michael Ludwig,
Christof B. Steingass,
Frank Will,
Ralf Schweiggert
Affiliations
Annette Wagner
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Stefan Dussling
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Stefano Scansani
Department of Microbiology and Biochemistry, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Peter Bach
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Michael Ludwig
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Christof B. Steingass
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Frank Will
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Ralf Schweiggert
Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices.
