Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics

Taştan, Özge; Baysal, Taner

doi:10.1016/j.foodchem.2017.06.025

Cited by 38 publications

(16 citation statements)

References 15 publications

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“…Besides, the formation and sedimentation rates of floccules in the juice are known to be significantly affected by the concentration of the clarifying agent (Li, Zhou, Tian, Li, & Wang, ). Similar to our findings, the impact of the amount of different polysaccharide‐based clarifying agents on reducing the turbidity has been described in various juices (Erkan et al, ; Lachowicz et al, ; Taştan & Baysal, ).…”

Section: Resultssupporting

confidence: 91%

“…). Similar to our findings, the impact of the amount of different polysaccharide-based clarifying agents on reducing the turbidity has been described in various juices(Erkan et al, 2015;Lachowicz et al, 2018;Taştan & Baysal, 2017).…”

supporting

confidence: 91%

“…Polysaccharide-based clarifying agents, such as chitosan (CS) (Taştan & Baysal, 2017), xanthan gum (XG) (Erkan et al, 2015), sesbania gum (Pal, Pandey, & Sen, 2018), carboxymethylcellulose, and agar-agar (AA) (Lachowicz, Oszmiański, & Kalisz, 2018), have proven effective in removing the turbidity from apple, pomegranate, and chokeberry juices, without affecting the polyphenolic compounds (Erkan et al, 2015;Lachowicz et al, 2018). Nevertheless, the effects of clarifying agents on different juices may vary since the chemical composition of the juice varies from fruit to fruit.…”

Section: Practical Applicationsmentioning

confidence: 99%

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Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Chen

et al. 2019

J Food Process Preserv

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Bayberry juice was clarified with different polysaccharide‐based clarifying agents (guar gum, locust bean gum, agar‐agar, chitosan, xanthan gum, and sodium alginate). The effects of the clarifying agents on transmittance, turbidity, protein content, antioxidant compounds and activity, color, and the dynamics of the clarification of bayberry juice were investigated. The highest transmittance at 720 nm (%) and lowest turbidity (NTU) were obtained in the juice with 1.00 g/L agar‐agar (88.2% and 23.75 NTU), 0.05 g/L xanthan gum (89.5% and 31.65 NTU), 0.10 g/L chitosan (94.6% and 15.65 NTU), and 0.10 g/L sodium alginate (96.3% and 15.30 NTU), respectively. Overall, the data suggested that sodium alginate, agar‐agar, xanthan gum, and chitosan can be used to clarify bayberry juice, although xanthan gum and chitosan were more conducive to the retention of antioxidant compounds. The dynamics of the clarification indicated that sodium alginate and agar‐agar were the most effective clarifying agents, among those tested. Practical applications The juices made from Chinese bayberries had many benefits. However, the raw bayberry juices were cloudy and easy to form haze and precipitation during the storage period. In our study, polysaccharide‐based clarification agents were used to obtain clear bayberry juices. The results provided effective agents for clarifying bayberry juices, confirmed the protein‐removing mechanism of polysaccharide‐based clarification agents, and further guided the industrial production of bayberry juice.

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Section: Resultssupporting

confidence: 91%

supporting

confidence: 91%

Section: Practical Applicationsmentioning

confidence: 99%

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Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Chen

et al. 2019

J Food Process Preserv

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“…Among the operations, thermal treatments include prepasteurization and pasteurization, which are usually performed at 90°C for 30 s and 92-95°C for 25-60 s, respectively (Markowski, Baron, Le Quéré, & Płocharski, 2015;Taᶊtan & Baysal, 2017). The thermal treatment and homogenization are usually applied to extend shelf life and improve quality of fruit juice (He, Tao, Zeng, Zhang, Tao, Qin, & Chen et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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“…Also, chitosan removes almost the totality of ochratoxin A in the wine [6]. Further, chitosan is employed for the clarification of other beverages such as fruit juice (apple, orange, pomegranate, and passion fruit) and enhancements its quality [7,8,9,10].…”

Section: Introductionmentioning

confidence: 99%

Graft-Copolymerization of Acrylate Monomers onto Chitosan Induced by Gamma Radiation: Amphiphilic Polymers and Their Behavior at The Air-Water Interface

Caldera‐Villalobos

Leal-Acevedo

Velázquez-Aguilar

et al. 2020

J. Nucl. Phy. Mat. Sci. Rad. A.

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Graft polymerization induced by ionizing radiation is a powerful tool in materials science to modifying the physical properties of polymers. Chitosan is a biocompatible, biodegradable, antibacterial, and highly hydrophilic polysaccharide. In this work, we report the obtaining of amphiphilic polymers through graft polymerization of acrylic monomers (methyl acrylate, t-butyl acrylate, and hexyl acrylate) onto chitosan. The polymerization reaction was carried out by simultaneous irradiation of monomers and chitosan using a gamma radiation source of 60Co. The formation of Langmuir films of amphiphilic polymers was studied at the air-water interface through surface pressure versus main molecular area isotherms (Π-A) and hysteresis cycles of compression and decompression. Finally, it was analyzed the transferring of Langmuir films towards solid substrates to obtaining Langmuir-Blodgett films with potential application as an antibacterial coating. The microstructure of the Langmuir-Blodgett films was characterized by AFM microscopy observing a regular topography with roughness ranging between 0.53 and 0.6 μm.

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Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics

Cited by 38 publications

References 15 publications

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Graft-Copolymerization of Acrylate Monomers onto Chitosan Induced by Gamma Radiation: Amphiphilic Polymers and Their Behavior at The Air-Water Interface

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