Optimised processing technique for colour- and cloud-stable plum juices and stability of bioactive substances

Optimised processing technique for colour- and cloud-stable plum juices and stability of... Plum (Prunus domestica) juices were produced from different cultivars with optimised processing technology. High results for dry mass (19–21 °Brix), sugar-free extract (75–105 g/L), total acidity (6–11 g/L), sorbitol (27–52 g/L) and minerals were found. Secondary plant metabolites were present in high amounts as well. By means of HPLC/PDA 1465–2590 mg/L of colourless polyphenols were found. Neochlorogenic acid, chlorogenic acid, (+)-catechin and (−)-epicatechin were the predominant polyphenols. Total anthocyanins were found in amounts of 43–168 mg/L in the fresh juices. They were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-rutinoside. A fast decline of the anthocyanin concentrations could be observed during a 6 months storage at 20 °C, which changed the red colour of the juices drastically. Beside high polyphenol concentrations, high antioxidant capacities of the juices were determined as well. The applied processing technology allowed the production of cloud-stable plum nectars. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Optimised processing technique for colour- and cloud-stable plum juices and stability of bioactive substances

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Publisher
Springer Journals
Copyright
Copyright © 2005 by Springer-Verlag
Subject
Chemistry; Forestry; Agriculture; Biotechnology; Analytical Chemistry ; Food Science
ISSN
1438-2377
eISSN
1438-2385
DOI
10.1007/s00217-005-0222-8
Publisher site
See Article on Publisher Site

Abstract

Plum (Prunus domestica) juices were produced from different cultivars with optimised processing technology. High results for dry mass (19–21 °Brix), sugar-free extract (75–105 g/L), total acidity (6–11 g/L), sorbitol (27–52 g/L) and minerals were found. Secondary plant metabolites were present in high amounts as well. By means of HPLC/PDA 1465–2590 mg/L of colourless polyphenols were found. Neochlorogenic acid, chlorogenic acid, (+)-catechin and (−)-epicatechin were the predominant polyphenols. Total anthocyanins were found in amounts of 43–168 mg/L in the fresh juices. They were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-rutinoside. A fast decline of the anthocyanin concentrations could be observed during a 6 months storage at 20 °C, which changed the red colour of the juices drastically. Beside high polyphenol concentrations, high antioxidant capacities of the juices were determined as well. The applied processing technology allowed the production of cloud-stable plum nectars.

Journal

European Food Research and TechnologySpringer Journals

Published: Dec 29, 2005

References

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