Effect of particle size on the stability and flavor of cloudy apple juice.

Different particle sizes in cloudy apple juice were obtained following filtration with different mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability, nutrient content, and volatile flavor of cloudy apple juice were evaluated. With increasing mesh number, particle size decreased (p < 0.05) and particle shape changed. Particle size had an effect on volatile flavor compounds, especially nitrogen oxides, alcohols, and aromatic compounds. The content of pectin and total phenol decreased with decreasing particle size, while the content of soluble protein was not affected. The reduction of cloud particle size increased absolute value of ζ-potential, cloud stability, and apparent viscosity and decreased turbidity and cloud values. Pearson correlation analysis showed that there was a strong correlation between particle size and quality indicators, except for soluble protein.

• Publication year

  2020

• Venue

  Food Chemistry

• Publication date

  2020-05-04

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2020.126967PMID 32505057
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

  2020cited by this paper
• Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation

  2019cited by this paper
• Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage.

  2018cited by this paper
• Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions.

  2018cited by this paper
• Stability and phase behavior of konjac glucomannan-milk systems

  2017cited by this paper
• The prediction of food additives in the fruit juice based on electronic nose with chemometrics.

  2017cited by this paper
• Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase.

  2017cited by this paper
• Quality change during high pressure processing and thermal processing of cloudy apple juice

  2017cited by this paper
• Change of the rheological properties of mango juice by high pressure homogenization

  2017cited by this paper
• Immobilization of pectinase on reusable polymer support for clarification of apple juice

  2016cited by this paper
• Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

  2016cited by this paper
• Effect of high pressure homogenization (HPH) on the physical properties of taro (Colocasia esculenta (L). Schott) pulp

  2016cited by this paper
• Effect of Addition of Hydrocolloids on the Colloidal Stability of Litchi (Litchi chinensis Sonn.) Juice

  2015cited by this paper
• Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

  2015cited by this paper
• Application of raw peach shell particles for removal of methylene blue

  2015cited by this paper
• The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

  2015cited by this paper
• Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

  2015cited by this paper
• The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice

  2014cited by this paper
• A reappraisal of traditional apple cultivars from Southern Italy as a rich source of phenols with superior antioxidant activity.

  2013cited by this paper
• The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

  2013cited by this paper
• Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

  2013cited by this paper
• Effects of sonication on the kinetics of orange juice quality parameters.

  2008cited by this paper
• Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent

  2007cited by this paper
• Employment Spatial Models and Mechanism of Shandong Province

  2007cited by this paper
• Effect of gelatin on apple juice turbidity

  2007cited by this paper
• Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

  2007cited by this paper
• The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles

  2006cited by this paper
• The effect of high pressure treatment on rheological characteristics and colour of mango pulp

  2005cited by this paper
• The partial compositional characteristics of apple juice from 175 apple varieties

  2005cited by this paper
• The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties

  2002cited by this paper
• Opalescent and Cloudy Fruit Juices: Formation and Particle Stability

  2002cited by this paper
• The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

  2001cited by this paper
• Claud Stabilization of Naturally Cloudy Apple Juices by Heat Treatments

  2000cited by this paper
• Effect of cloud particle characteristics on the viscosity of cloudy apple juice

  2000cited by this paper
• Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing

  1997cited by this paper
• Protein measurement with the Folin phenol reagent.

  1951cited by this paper
• [The effect of nascent nitrous acid on various nitrogenous organic compounds; a contribution relative to Van Slyke's method of for the determination of amino-nitrogen in proteins].

  1951cited by this paper

• Mixed fermentation improved apple juice quality: juice characteristics and mechanism

  2026cites this paper
• Differentiating high-hydrostatic-pressure and thermal processed tomato juice samples based on their volatile markers and color

  2026cites this paper
• Effects of high-energy fluidic microfluidizer treatment on the physical stability, quality optimization and antioxidant activity of whole jackfruit (Artocarpus heterophyllus Lam.) slurry

  2026cites this paper
• Exploring plant-based materials in 3D printing: Developing sustainable, nutrient-rich inks for personalized nutrition and special dietary needs

  2026cites this paper
• Physicochemical Stability of ‘Kissabel® Rouge’ Apple Juice: The Role of Filtration and High-Pressure Homogenization

  2025cites this paper
• Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion.

  2025cites this paper
• IMPACT OF AUTOCHTHONOUS NON-CONVENTIONAL HANSENIASPORA VALBYENSIS ON FERMENTATION AND QUALITY OF POMEGRANATE CIDER-LIKE BEVERAGE

  2025cites this paper
• Optimizing ultrasound-assisted forward osmosis for concentrating blueberry juice: Effects on process efficiency, membrane performance, and polyphenol retention.

  2025cites this paper
• Green clarification of Ruditapes philippinarum hydrolysate by freezing

  2025cites this paper
• Combination of Hydrocolloid and Ultrasound Assistance to Improve the Stability of Lemon Juice After Thawing

  2025cites this paper
• Characterization of pectic polysaccharides and apple juice properties for 13 apple varieties.

  2025cites this paper
• Valorization of apple pomace by extraction of insoluble dietary fiber and production of IDF-enriched apple juice using different levels of hydrocolloids

  2025cites this paper
• Exploring the preparation of liquid curcumin dye and its application in new easy disperse dyeable polyester

  2025cites this paper
• Exploring the Mechanisms of Thermal Aggregation Resistance Egg White: CMC Concentration-Mediated Modification of Protein Structure and Formation of Microgel Particles

  2025cites this paper
• Investigating the influence of insoluble pulp particles on flavor retention and characterization of freshly squeezed and pasteurized mandarin juice.

  2025cites this paper
• Apple cultivar-specific pectin properties impact apple puree functionality

  2025cites this paper
• Fat content of milk modulates colloidal properties of sea buckthorn: In situ flavonol dissolution and migration.

  2025cites this paper
• Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

  2024cites this paper
• A fresh-cut papaya freshness prediction model based on partial least squares regression and support vector machine regression

  2024cites this paper
• Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

  2024cites this paper
• Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing

  2024cites this paper
• Multifunctional metal-organic framework-enhanced sodium alginate-based intelligent indicator: Mechanism and application for freshness monitoring.

  2024cites this paper
• Alternaria mycotoxin degradation and quality evaluation of orange juice by ozone treatment

  2024cites this paper
• Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

  2024cites this paper
• Optimización de un sistema coloidal de uchuva para el proceso de microencapsulación

  2024cites this paper
• Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples

  2024influential citation
• Compound enzyme treatment depolymerizes cell wall polysaccharides and improves pulp quality of Goji Berry (Lycium barbarum L.)

  2024influential citation
• Interaction between pea protein isolate and quercetin: Effects on protein conformation and quercetin activity.

  2024cites this paper
• The Impact of Growing Conditions on the Shelf Life and Storage Rot of cv. Rubin Apples

  2024cites this paper
• Preparation, characterization and properties of chitosan-coated Epsilon-poly-lysine nanoliposomes in apple juice.

  2024cites this paper
• Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate.

  2024cites this paper
• Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing

  2024cites this paper
• Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

  2023cites this paper
• Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

  2023cites this paper
• A wide diversity exists in pectin structure from thirteen apple cultivars.

  2023cites this paper
• Effects of dietary carbohydrate/lipid ratios on growth, body composition, amylase activity, oxidative status, and mTOR/autophagy pathway in juvenile clam, Sinonovacula constricta

  2023cites this paper
• Investigation into the Influence of Droplet Size on the Stability of Diesel Emulsions based on Multiple Light Scattering

  2023cites this paper
• Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties

  2023cites this paper
• Alternation of volatile profiles in the heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

  2023cites this paper
• A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

  2023cites this paper
• Potential of anaerobic co-digestion of acidic fruit processing waste and waste-activated sludge for biogas production

  2022cites this paper
• Improving Fruit Yield and Quality of Mountain Apple (Malus domestica Borkh. cv. Hanfu) by Light Deficit Surge-Root Irrigation in the Loess Plateau, China

  2022cites this paper
• Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

  2022cites this paper
• Improving the quality of mandarin juice using a combination of filtration and standard homogenization.

  2022cites this paper
• Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.).

  2022cites this paper
• Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer

  2022cites this paper
• Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis.

  2022cites this paper
• Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.

  2022cites this paper
• Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing.

  2022cites this paper
• Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution

  2022cites this paper
• Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

  2022influential citation
• An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples.

  2022cites this paper
• Investigation of 3D printing of apple and edible rose blends as a dysphagia food

  2022cites this paper
• Co-delivery of riboflavin and rhein based on properties improved Jiuzao glutelin: binding mechanism, stability, and antioxidant activities

  2022cites this paper
• Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

  2022cites this paper
• Improving Fruit Yield and Quality of Mountain Apple (Malus domestica Borkh. cv. Hanfu) by Light Deficit Surge-Root Irrigation in the Loess Plateau, China

  2022cites this paper
• Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

  2021cites this paper
• Optimization of the extraction conditions and dermal toxicity of oil body fused with acidic fibroblast growth factor (OLAF)

  2021cites this paper
• Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice

  2021cites this paper
• Effect of pH on the Interaction of Major Phenolic Compounds in Apple Juice with Gliadin

  2021cites this paper
• NMR Characterization of Ten Apple Cultivars from the Piedmont Region

  2021cites this paper
• Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release.

  2021cites this paper
• Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

  2021cites this paper
• Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability

  2021cites this paper
• Adsorption efficiency of sulfonated poly (ether ether ketone) (sPEEK) as a novel low-cost polymeric adsorbent for cationic organic dyes removal from aqueous solution

  2021cites this paper
• Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate

  2021cites this paper
• Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties

  2021cites this paper
• Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

  2021cites this paper
• Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

  2021cites this paper
• Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars

  2021cites this paper
• Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation

  year unknowncites this paper
• Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study

  year unknowncites this paper
• Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing

  year unknowncites this paper
• Optimization of a cape gooseberry colloidal system for the micro-encapsulation process

  year unknowncites this paper
• A novel strategy to improve the anti-stratification stability of kale-apple mixed juice: ultrasound combined with kale soluble polysaccharide

  year unknowncites this paper