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Possner D.,Institute Weinanalytik und Getrankeforschung | Zimmer T.,Institute Weinanalytik und Getrankeforschung | Kurbel P.,Institute Weinanalytik und Getrankeforschung | Dietrich H.,Institute Weinanalytik und Getrankeforschung
Deutsche Lebensmittel-Rundschau | Year: 2014

Methanol occurs naturally in fruits and vegetables where it is bonded to pectins. It can be released during processing to derived products like fruit juice, puree or wine. A new discussion about the hazards of methanol to human health was started by the California Office of Environmental Health Hazard Assessment (OEHHA) which added methanol to a list of chemicals known to cause reproductive toxicity. In this work various fruit juices and smoothies were tested for their methanol content. Several varieties of apples were also tested in regard to the methanol content of the whole fruit and of their respective juices. For mass balancing the distribution of MeOH between mash, pomace and juice was examined. Therefore a new, fast and simple method for the determination of free and bonded methanol was developed. It could be demonstrated that more than 90% of the potentially available methanol remains in the pomace and only about 2.5% is transferred to the aqueous phase of the apple juice. This means that a fruit juice contains much less methanol than the corresponding fruit. Therefore the consumption of fruit juice should be harmless.


Possner D.,Institute Weinanalytik und Getrankeforschung | Ludwig M.,Institute Weinanalytik und Getrankeforschung | Hirn S.,Institute Weinanalytik und Getrankeforschung | Will F.,Institute Weinanalytik und Getrankeforschung | Dietrich H.,Institute Weinanalytik und Getrankeforschung
Deutsche Lebensmittel-Rundschau | Year: 2015

Strawberry purees tend to fast oxidation and browning as well as to losses of vitamin C. Strawberries (Variety Florence) were processed in the classical way using a finisher (control) or by means of the new Vacu-liQ system followed by homogenisation. Both products were characterized analytically and sensorially. In comparison to the reference product (294 mg/L) the purees processed using VaculiQ possessed a significantly higher vitamin C concentration (537 mg/L). The content of the major anthocyanin, pelargonidin-3-Oglucoside, was 45 [%] higher than in the reference sample. Also other anthocyanins were found in higher concentrations. This explains a more pronounced red colour of the puree. Marked differences were also found for several aroma compounds. Sensorially, the VaculiQ treated strawberry puree was clearly preferred in taste and odour by the panelists. A difference regarding texture, viscosity, and homogeneity were not ascertained sensorially, even though differences in viscosity were measurable by physical analyses. Using this innovative processing technique an obvious amelioration of the product quality could be achieved. Valuable ingredients, such as vitamin C and anthocyanins, were preserved to a higher extent using VaculiQ. In this respect, this strawberry puree is "closer" to the fruit.

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