naa a22 4500 510726992 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0692-6 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0692-6 Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients [Elektronische Daten] A Comparative Study [Dongxiao Sun-Waterhouse, Cecile Luberriaga, David Jin, Reginald Wibisono, Sandhya Wadhwa, Geoffrey Waterhouse] This study measures and compares the bioactive content and appearance attributes of juices, dietary fibres (DFs) and skin wastes of three apple genotypes (white fleshed (WF), pink fleshed (PF) and red fleshed (RF)). The juices of the PF and RF apples had more appealing and stable colours and much greater total extractable polyphenol content (TEPC) (RF had the highest, 3.40mg catechin equivalent/mL juice) and vitamin C (PF had the highest, 14.2mg/100mL juice), compared with the WF apple. DFs isolated from the three apples using aqueous and ethanolic methods varied in bioactive profiles as a function of genotype. The TEPC and antioxidant activity (AA) of the fibres decreased in the order of PF > RF > WF. The total DF (TDF) in the fibre obtained using the aqueous method decreased in the order of RF > PF > WF. The ethanolic method yielded higher neutral monosaccharide (NM) and slightly greater TDF contents than the aqueous method. More polyphenol species were detected in the PF fibres, especially those obtained using the aqueous method. The polyphenol content in the apple skin decreased in the order of RF > WF > PF, with PF having slightly more pectic polysaccharides. As a whole, the RF apple appeared to be the best genotype as the potential source for juice, fibre and skin waste extract (SWE) ingredients. The PF apple would be the second best genotype for juice and fibre ingredients. The skin of the RF and WF genotypes would provide a good source of polyphenols. There is potential for promoting RF and PF apple genotypes because of their excellent nutritional values. The aqueous fibre preparation method used herein containing no solvent treatment and freezing steps represents an industrial-scale cost-effective alternative to the conventional ethanolic methods used for producing DFs whilst retaining polyphenols. Springer Science+Business Media, LLC, 2011 Apple genotypes nationallicence Flesh colour nationallicence Industry-relevant fibre preparation methods nationallicence Natural dietary fibres nationallicence Novel fruit juice nationallicence Polyphenols nationallicence Skin waste utilisation nationallicence Sun-Waterhouse Dongxiao The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut Luberriaga Cecile The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut Jin David The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut Wibisono Reginald The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut Wadhwa Sandhya The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut Waterhouse Geoffrey School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 377-390 1935-5130 6:2<377 2013 6 11947 https://doi.org/10.1007/s11947-011-0692-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0692-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sun-Waterhouse Dongxiao The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Luberriaga Cecile The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Jin David The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Wibisono Reginald The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Wadhwa Sandhya The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, 1142, Auckland, New Zealand aut NATIONALLICENCE 700 1- Waterhouse Geoffrey School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 377-390 1935-5130 6:2<377 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer