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Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

The consumption of ‘not-from-concentrate’ (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one’s diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and...

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Autores principales: Teixeira, José Carlos, Ribeiro, Catarina, Simôes, Rodolfo, Alegria, Maria João, Mateus, Nuno, de Freitas, Victor, Pérez-Gregorio, Rosa, Soares, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574464/
https://www.ncbi.nlm.nih.gov/pubmed/37836137
http://dx.doi.org/10.3390/plants12193397
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author Teixeira, José Carlos
Ribeiro, Catarina
Simôes, Rodolfo
Alegria, Maria João
Mateus, Nuno
de Freitas, Victor
Pérez-Gregorio, Rosa
Soares, Susana
author_facet Teixeira, José Carlos
Ribeiro, Catarina
Simôes, Rodolfo
Alegria, Maria João
Mateus, Nuno
de Freitas, Victor
Pérez-Gregorio, Rosa
Soares, Susana
author_sort Teixeira, José Carlos
collection PubMed
description The consumption of ‘not-from-concentrate’ (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one’s diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.
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spelling pubmed-105744642023-10-14 Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds Teixeira, José Carlos Ribeiro, Catarina Simôes, Rodolfo Alegria, Maria João Mateus, Nuno de Freitas, Victor Pérez-Gregorio, Rosa Soares, Susana Plants (Basel) Article The consumption of ‘not-from-concentrate’ (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one’s diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient. MDPI 2023-09-26 /pmc/articles/PMC10574464/ /pubmed/37836137 http://dx.doi.org/10.3390/plants12193397 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Teixeira, José Carlos
Ribeiro, Catarina
Simôes, Rodolfo
Alegria, Maria João
Mateus, Nuno
de Freitas, Victor
Pérez-Gregorio, Rosa
Soares, Susana
Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title_full Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title_fullStr Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title_full_unstemmed Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title_short Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds
title_sort characterization of the effect of a novel production technique for ‘not from concentrate’ pear and apple juices on the composition of phenolic compounds
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574464/
https://www.ncbi.nlm.nih.gov/pubmed/37836137
http://dx.doi.org/10.3390/plants12193397
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