Prunus fruit juices

Gamze Toydemir, Dilek Boyacioglu, R.D. Hall, M.J. Beekwilder, Esra Capanoglu

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional thermal pasteurization of fruit juices may cause some quality deterioration, such as nonenzymatic browning, losses of essential nutrients, and changes in physicochemical and organoleptic properties. Recently, novel nonthermal technologies are being extensively explored as promising alternatives to avoid the negative effects of heat pasteurization. The most studied nonthermal processing methods in Prunus fruit juices are pulsed electric fields and high-pressure processing, which are reviewed in detail in the scope of this chapter by describing the aim and the basic concepts, and highlighting their effects on microbial quality, enzymatic activity, and physical, chemical, and sensory properties of Prunus fruit juices.
LanguageEnglish
Title of host publicationInnovative Technologies in Beverage Processing
EditorsI. Aguiló-Aguayo, L. Plaza
Place of PublicationChichester UK
PublisherWiley
Pages59-77
ISBN (Electronic)9781118929346
ISBN (Print)9781118929377
DOIs
Publication statusPublished - 26 May 2017

Fingerprint

Prunus
fruit juices
Prunus cerasus
Prunus avium
pasteurization
sensory properties
physicochemical properties
nonthermal processing
heat
Prunus domestica
Prunus armeniaca
pulsed electric fields
Prunus persica
high pressure treatment
Maillard reaction
apricots
plums
microbiological quality
raw fruit
processing technology

Cite this

Toydemir, G., Boyacioglu, D., Hall, R. D., Beekwilder, M. J., & Capanoglu, E. (2017). Prunus fruit juices. In I. Aguiló-Aguayo, & L. Plaza (Eds.), Innovative Technologies in Beverage Processing (pp. 59-77). Chichester UK: Wiley. https://doi.org/10.1002/9781118929346.ch3
Toydemir, Gamze ; Boyacioglu, Dilek ; Hall, R.D. ; Beekwilder, M.J. ; Capanoglu, Esra. / Prunus fruit juices. Innovative Technologies in Beverage Processing. editor / I. Aguiló-Aguayo ; L. Plaza. Chichester UK : Wiley, 2017. pp. 59-77
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Toydemir, G, Boyacioglu, D, Hall, RD, Beekwilder, MJ & Capanoglu, E 2017, Prunus fruit juices. in I Aguiló-Aguayo & L Plaza (eds), Innovative Technologies in Beverage Processing. Wiley, Chichester UK, pp. 59-77. https://doi.org/10.1002/9781118929346.ch3

Prunus fruit juices. / Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra.

Innovative Technologies in Beverage Processing. ed. / I. Aguiló-Aguayo; L. Plaza. Chichester UK : Wiley, 2017. p. 59-77.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

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AB - The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional thermal pasteurization of fruit juices may cause some quality deterioration, such as nonenzymatic browning, losses of essential nutrients, and changes in physicochemical and organoleptic properties. Recently, novel nonthermal technologies are being extensively explored as promising alternatives to avoid the negative effects of heat pasteurization. The most studied nonthermal processing methods in Prunus fruit juices are pulsed electric fields and high-pressure processing, which are reviewed in detail in the scope of this chapter by describing the aim and the basic concepts, and highlighting their effects on microbial quality, enzymatic activity, and physical, chemical, and sensory properties of Prunus fruit juices.

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Toydemir G, Boyacioglu D, Hall RD, Beekwilder MJ, Capanoglu E. Prunus fruit juices. In Aguiló-Aguayo I, Plaza L, editors, Innovative Technologies in Beverage Processing. Chichester UK: Wiley. 2017. p. 59-77 https://doi.org/10.1002/9781118929346.ch3