Therefore, the juice industry, supported by technological investigation, is in constant research of conservation methods to obtain juices in which the organoleptical and nutritional values are very close to freshly squeezed juices. Pasteurization, despite being very efficient, reduces the juice’s freshness perception and changes its color. This consumer request clashes with the negative effect on juice quality of the traditional conservation methods, such as thermal treatments indeed, fruit juices are pasteurized to prolong their shelf life, killing harmful microorganisms, and preventing cloud loss, inactivating heat-stable pectinmethylesterase (PME). In recent years, the consumers’ request is increasingly focused on minimally processed foods that maintain, as much as possible, the unchanged characteristics of the fruits and vegetables. The World Health Organization (WHO, Geneva, Switzerland) recommends the consumption of at least 400 g/d of fresh fruits and vegetables. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. (When we tested the pH level of both liquids, the cider had a lower pH than the apple juice, confirming its higher level of acidity.) The bottom line: When it comes to cooking, don’t swap apple juice for cider.In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min) pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. This made sense: The filtration process used in making juice removes some of the complex, tart, and bitter flavors that are still present in cider. Tasters were turned off by excessive sweetness in the dishes made with apple juice, unanimously preferring those made with cider. We tried using unsweetened apple juice in recipes for pork chops and glazed ham that call for cider. Finally, apple juice is sometimes sweetened with sugar or corn syrup. Apple juice is then pasteurized, and potassium sorbate (a preservative) is often mixed in to prevent fermentation. To make apple juice, manufacturers follow the same steps used to make cider, but they also filter the extracted liquid to remove pulp and sediment. Most cider is pasteurized before sale, though unpasteurized cider is also available. To make cider, apples are simply cored, chopped, mashed, and then pressed to extract their liquid.
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