Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients: A Comparative Study

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 377-390

  Sun Waterhouse, Dongxiao ^a   Luberriaga, Cecile ^a,b   Jin, David ^a   Wibisono, Reginald ^a   Wadhwa, Sandhya S ^a   Waterhouse, Geoffrey Ivan Neil ^c  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b University of Science and Technology of Bordeaux   (France)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Apple genotypes; Flesh colour; Industry relevant fibre preparation methods; Natural dietary fibres; Novel fruit juice; Polyphenols; Skin waste utilisation

Indexed keywords

COST EFFECTIVENESS; FIBERS; FRUIT JUICES; NUTRITION; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; APPLE GENOTYPES; COMPARATIVE STUDIES; DIETARY FIBRE; PECTIC POLYSACCHARIDES; POLYPHENOL CONTENT; POLYPHENOLS; PREPARATION METHOD;

FRUITS;

MALUS X DOMESTICA;

EID: 84872616809     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0692-6     Document Type: Article

References (52)

1. Albersheim, P., Nevins, D. J., English, P. D., & Karr, A. (1967). Analysis of sugars in plant cell-wall polysaccharides by gas-liquid chromatography. Carbohydrate Research, 5, 340-345.
2. Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K., Walter, P. (2002). Cell junctions, cell adhesion and the extracellular matrix. In: Molecular biology of the cell, 4th edn. (pp. 118-1124). Garland, New York.
3. Almeida, M. E. M., & Nogueira, J. N. (1995). The control of polyphenol oxidase activity in fruits and vegetables. Plant Foods for Human Nutrition (formerly Qualitas Plantarum), 47, 245-256.
4. AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists, 15th edn. (pp 1058-1059). Arlington, VA.
5. Benzie, I. F. F., Strain, J. J., & Lester, P. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
6. Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., et al. (2003). Dietary fibre in food and protection against colorectal cancer in the European prospective investigation into cancer and nutrition (EPIC): an observational study. The Lancet, 361(5), 1496-1501.
7. Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(5), 1-15.
8. Brouillard, R. (1988). Flavonoids and flower colour. In J. B. Harborne (Ed.), The Flavonoids, advances in research since 1980 (pp. 525-538). London: Chapman.
9. Butts, C., Paturi, G., de Guzman, C. E., Monro, J., Wibisono, R., Hedderley, D., Smith, H., Martell, S., Sun-Waterhouse, D., Lister, C., Sutherland, J. (2009). The effect of dietary vegetable and fruit fibres on gut health in healthy rats. In: Joint annual conference of the New Zealand Nutrition Society and the Australian Nutrition Society. December 2009, Newcastle, NSW.
10. Chai, S. C., Hooshmand, S., Saadat, R. L., Arjmandi, B. H. (2011). Daily apple consumption promotes cardiovascular health in postmenopausal women. Journal of the Federation of American Societies for Experimental Biology, 25, 971. 10.
11. Dangles, O., & Elhajji, H. (1994). Synthesis of 3-methoxy- and 3-β-d-glucopyranosy1oxy)flavylium ions. Influence of the flavylium substitution pattern on the reactivity of anthocyanins in aqueous solution. Helvetica Chimica Acta, 77, 1595-1610.
12. Devic, E., Guyot, S., Daudin, J.-D., & Bonazzi, C. (2010). Kinetics of polyphenol losses during soaking and drying of cider apples. Food and Bioprocess Technology, 3, 867-877.
13. Eberhardt, M. V., Yong, C., & Hei, I. R. (2000). Nutrition: antioxidants activity of fresh apples. Nature, 405, 903-904.
14. Evans, R. J. (1997). Optimizing lipid stability with natural inhibitors. In F. Shahidi (Ed.), Natural antioxidants: chemistry, health effects, and applications (pp. 225-244). Champaign: AOCS.
15. Falguera, V., Sánchez-Riaño, A. M., Quintero-Cerón, J. P., Rivera-Barrero, C. A., Méndez-Arteaga, J. J., & Ibarz, A. (2011). Characterization of polyphenol oxidase activity in juices from 12 underutilized tropical fruits with high agroindustrial potential. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0521-y.
16. Filisetti-Cozzi, T. M. C. C., & Carpita, N. C. (1991). Measurement of uronic acids without interference from neutral sugars. Analytical Biochemistry, 197, 157-162.
17. Fry, S. C. (1988). Chemical and metabolic analysis. In: The growing plant cell wall (pp 1-333). Longman, New York.
18. Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., et al. (2001). Comparative content of dietary fiber, total phenolics and minerals in persimmon and apples. Journal of Agricultural and Food Chemistry, 49, 952-957.
19. Grigelmo-Miguel, N., Gorinstein, S., & Martín-Belloso, O. (1999). Characterisation of peach dietary fibre concentrate as a food ingredient. Food Chemistry, 65, 175-181.
20. Guerrero, J. A., Swanson, B. G., & Barbosa-Canovas, G. (2005). Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT - Food Science and Technology, 38, 625-630.
21. Hansen, L., Vehof, H., Dragsted, L. O., Olsen, A., Christensen, J., Overvad, K., Tjønneland, A. (2009). Fruit and vegetable intake and serum cholesterol levels: a crosssectional study in the diet, cancer and health cohort. Journal of Horticultural Science & Biotechnology, ISAFRUIT Special Issue, 42-46.
22. Huber, G. M., & Rupasinghe, H. P. V. (2009). Phenolic profiles and antioxidant properties of apple skin extracts. Journal of Food Science, 74(9), C693-C700.
23. Ifuku, S., Adachi, M., Morimoto, M., & Saimoto, H. (2011). Fabrication of cellulose nanofibers from parenchyma cells of pears and apples. Sen'i Gakkaishi, 67(4), 86-90.
24. Imeh, U., & Khokhar, S. (2002). Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry, 50, 6301-6306.
25. Lamikanra, O. (2002). Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables. In: Fresh cut fruits and vegetables: science, technology, and market (pp 127-147). CRC, Florida.
26. Lee, K., Kim, Y., Kim, D., Lee, H., & Lee, C. (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry, 51, 6516-6520.
27. Liao, M. L., & Seib, P. A. (1988). Chemistry of l-ascorbic acid related to foods. Food Chemistry, 30, 293-312.
28. Mazza, G., & Velioglu, Y. S. (1992). Anthocyanins and other phenolic compounds in fruits of red-flesh apples. Food Chemistry, 43(2), 113-117.
29. McGhie, T. K., Hunt, M., & Barnett, L. E. (2005). Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand. Journal of Agricultural and Food Chemistry, 53, 3065-3070.
30. Okoko, B. J., Burney, P. G., Newson, R. B., Potts, J. F., & Shaheen, S. O. (2007). Childhood asthma and fruit consumption. European Respiratory Journal, 29, 1161-1168.
31. Parkar, S., Trower, T., Stevenson, D., Sun-Waterhouse, D., Skinner, M. (2010). Food, fibre and satiety-how does fibre make you feel full? In: The 2nd TNO Beneficial Microbes Conference, March 2010, Noordwijkerhout, Netherlands.
32. Pelucchi, C., Talamini, R., Galeone, C., Negri, E., Franceschi, S., Dal Maso, L., et al. (2004). Fibre intake and prostate cancer risk. International Journal of Cancer, 109, 278-280.
33. Percy, A. E., Melton, L. D., & Jameson, P. E. (1997). Xyloglucan and hemicelluloses in the cell wall during apple fruit development and ripening. Plant Science, 125, 31-39.
34. Renard, C. M. G. C., Baron, A., Guyot, S., & Drilleau, J.-F. (2001). Interactions between apple cell walls and native apple polyphenols: quantification and some consequences. International Journal of Biological Macromolecules, 29(2), 115-125.
35. Rupasinghe, H. P. V., Huber, G. M., Embree, C., & Forsline, P. L. (2010). Red-fleshed apple as a source for functional beverages. Canadian Journal of Plant Science, 90(1), 95-100.
36. Schneeman, B. O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41(2), 81-82.
37. Schols, H. A., Posthumus, M. A., & Voragen, A. G. J. (1990). Structural features of hairy regions of pectins isolated from apple juice produced by the liquefaction process. Carbohydrate Research, 206, 117-130.
38. Schulze, M. B., Liu, S., Rimm, E. B., Manson, J. A. E., Willett, W. C., & Hu, F. B. (2004). Glycemic index, glycemic load, and dietary fiber intake and incidence of type 2 diabetes in younger and middle-aged women. American Journal of Clinical Nutrition, 80, 348-356.
39. Scott, K. P., Duncan, S. H., & Flint, H. J. (2008). Dietary fibre and the gut microbiota. Nutrition Bulletin, 33, 201-211.
40. Singleton, V., Orthofer, R., & Lamuela-Raventos, R. (1997). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299A, 152-178.
41. Slavin, J., & Green, H. (2007). Dietary fibre and satiety. Nutrition Bulletin, 32, S32-S42.
42. Soliva, R. C., Elez, P., Sebastian, M., & Martin, O. (2001). Evaluation of browning effect on avocado puree preserved by combined methods. Innovative Food Science and Emerging Technologies, 1, 261-268.
43. Stevenson, D., Wibisono, R., Jensen, D., Stanley, R., & Cooney, J. (2006). Direct acylation of flavonoid glycosides with phenolic acids catalysed by Candida antarctica lipase B (Novozym 435®). Enzyme and Microbial Technology, 39, 1236-1241.
44. Sun-Waterhouse, D., Farr, J., Wibisono, R., & Saleh, Z. (2008a). Fruit-based functional foods I: production of novel food grade apple fibre ingredients. International Journal of Food Science and Technology, 43, 2113-2122.
45. Sun-Waterhouse, D., Melton, L. D., O'Connor, C. J., Kilmartin, P. A., & Smith, B. G. (2008b). Effect of apple cell walls and their extracts on the activity of dietary antioxidants. Journal of Agricultural and Food Chemistry, 56, 289-295.
46. Sun-Waterhouse, D., Wen, I., Wibisono, R., Melton, L. D., & Wadhwa, S. (2009). Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing. International Journal of Food Science and Technology, 44, 2644-2652.
47. Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chemistry, 119, 1369-1379.
48. Tsao, R., Yang, R., Young, J. C., & Zhu, H. (2003). Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). Journal of Agricultural and Food Chemistry, 51, 6347-6353.
49. Volz, R. K., Oraguzie, N. C., Whitworth, C. J., How, N., Chagné, D., Carlisle, C. M., et al. (2009). Breeding for red flesh colour in apple: progress and challenges. Acta Horticulturae (ISHS), 814, 337-342.
50. Watt, D. K., Brasch, D. J., Larsen, D. S., Melton, L. D., & Simpson, J. (2000). Oligosaccharides related to xyloglucan: synthesis and X-ray crystal structure of methyl α-l-fucopyranosyl-(1 → 2)-β-d-galactopyranosyl-(1 → 2)-α-d-xylopyranoside and the synthesis of methyl-α-l-fucopyranosyl-(1 → 2)-β-d-galactopyranosyl-(1 → 2)-α-d-xylopyranoside. Carbohydrate Research, 325, 300-312.
51. Wood, F. W., & Goff, T. C. (1973). The determination of the effective shear rate in the Brabender Viscograph and in other systems of complex geometry. Starch, 25(3), 89-91.
52. Yemenivioǧlu, A., Özkan, M., & Cemeroǧlu, B. (1997). Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form. Journal of Food Science, 62(3), 508-510.