Food Biochemistry and Food Processing (2 edition)

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Biochemistry of Fruit Processing

Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath

Introduction

Fruit Classification

Chemical Composition of Fruits

Carbohydrates

Vitamins

Minerals

Dietary Fiber

Proteins

Lipids

Volatiles

Water

Organic Acids

Pigments

Phenolics

Cell Structure

Fruit Processing

Harvesting and Processing of Fruits

Freezing and Canning of Fruits

Nonenzymatic Browning

Fruit Juice Processing

Apple Juice Processing

Enzyme Applications

Apple Juice Preservation

Processed Apple Products

Apple Sauce

Sliced Apples

Dried Apple Products

Quality Control

Biochemical Composition and Nutritional Value of

Processed Apples

Flavanones

Flavonols

Anthocyanins

Flavans

Further Reading

References

Abstract:Processing of fruits is an important segment of food in-

dustry. As fruits are highly perishable, processing is an efficient way

of ensuring their year-round availability. Fruits are processed into

juice, sauce, infused and dried products. Several standardized tech-

niques are available to preserve the quality of processed products,

still, there are nutrient losses associated with processing. Common

fruits processed include grape, orange, apples, pears, peach, and so

on. Processed fruits can be enriched with the addition of nutraceu-

tical components.

INTRODUCTION

Overall, the food and beverage processing industry is an impor-

tant manufacturing sector all across the world. The United States

is among the top producers and consumers of fruits and tree nuts

in the world. Each year, fruit and tree nut production generates

about 13% of US farm cash receipts for all agricultural crops.

Annual US per capita use of fruit and tree nuts totals nearly

300 pounds fresh-weight equivalent. Oranges, apples, grapes,

and bananas are the most popular fruits. The consumption of

fruits and processed products has enjoyed an unprecedented

growth during the past decade. Many factors motivate this in-

crease, including consumers’ awareness of the health benefits of

fruit constituents such as the importance of dietary fiber, antiox-

idants, vitamins, minerals, and phytochemicals present in fruits.

In food stores, one can buy fresh and processed exotic food

items, either canned, frozen, dehydrated, fermented, pickled,

or made into jams, jellies, and marmalades year-round. Sev-

eral varieties of fruits are sold throughout the year in developed

countries, and with the increase in international trade of fruits,

even tropical fruits are available at a reasonable cost. The food

processing industry uses fruits as ingredients in juice blends,

snacks, baby foods, and many other processed food items. As a

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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