Deacidification of Apple Juice by Malolactic Conversion, Electrodialysis and Blending.

摘要

In this study, physicochemical and nutraceutical characteristics of value-added apple juices, which were affected by malolactic conversion, electrodialysis, delayed cooling techniques and blending with carrot juice, were evaluated with the aim of identifying a manufacturing process for a low-acid apple juice. Malic acid, which contributes to the acidity and sourness of apple juice, can be completely converted to lactic acid within five days at room temperature by malolactic conversion using Oenococcus oeni, a lactic acid bacteria commonly used by the wine industry. Application of electrodialysis to apple juice reduced the acidity and preserved the sensory characteristics of the juice. The juice acidity of 'Honeycrisp' apples can be reduced by seven days of delayed cooling treatment. Blending of apple juice with carrot juice was also examined for achieving the desirable acidity. The juice blend of the highest apple:carrot ratio (90: 10) had the longest shelf-life.