All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Abstract

Effect of Exo-polysaccharides from different Penicillium sp. on quality of cloudy apple juice during storage

Author(s): Gamil El-Sayed Ibrahim, Manal M.Housseiny, Heba I.Abo-Elmagd

In the present study, effect of exopolysaccharides of six Penicillium species on the quality parameters including: cloud stability, phenolic degradation, antioxidant activity, volatile and non-volatile compounds of cloudy apple juice were evaluated during storage for two weeks at 4 OC. The added exopolysaccharides showed increase in cloud stability and exhibited a dose-dependent free radical scavenging activity as shown by their DPPH radical and â-carotene assays. The volatile and non-volatile components of the selected treatment (Eup. pinetorum ATCC 14770) were performed using gas chromatography as well as Gas chromatography- Mass spectrometry and High performance liquid chromatography, respectively. Twenty-two volatiles, namely 16 esters, 2 alcohols, 2 aldehydes, 1 ketone and 1 monoterpene hydrocarbons were identified in the investigated samples. A total of 10 phenolic compounds were identified, the predominant compound was chlorogenic acid. This study revealed the value of exopolysaccharides as natural clouding and flavour stabilizer.


Share this