Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

[Display omitted] •High pressure homogenization reduces particle size of the juice.•High pressure homogenization increases viscosity and yield stress of the juice.•No clear effect of high pressure homogenization on flavor properties.•Kiwifruit puree addition greatly improves overall quality of the juice. Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p