Clarification of fruit juice with chitosan

Chatterjee, Sandipan; Chatterjee, Sudipta; Chatterjee, Bishnu P.; Guha, Arun K.

doi:10.1016/j.procbio.2003.11.024

Cited by 101 publications

(70 citation statements)

References 5 publications

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“…Imeri and Knorr and Einbu and Varum reported the ability of chitosan to reduce the acidity of the fruit juices, because at pH below 6.5, chitosan is positively charged, allowing join acids [28,29]. These results were not shown in this study, which could be attributed to the chitosan acid salts with 30% (w/w) of chitosan and their concentration was less than that reported by other authors for chitosan in the use of chitosan in clarification processes [9,27]. Influence of chitosan acid salts on the clarification yield: Table 3 shows the yields of the clarification process for each of the combinations of time and concentration depending on the type of chitosan acid salt.…”

Section: Evaluation Of Clarified Nectarscontrasting

confidence: 64%

“…Chatterjee et al informed similar results for the clarification of juices of apple, grape, lemon and orange with bentonite, gelatin and chitosan from shrimp, and in none of the cases reported a significant influence of clarifying agent on acidity and soluble solids [9].…”

Section: Evaluation Of Clarified Nectarsmentioning

confidence: 75%

“…Clarification through clarifying agents such as gelatin, bentonite, silica sol and polyvinyl pyrrolidone or a combination of these compounds was reported [6]. Another alternative is the use of chitosan, a nontoxic and biodegradable agent [7] that for its polycationic feature, has been successfully employed in the clarification of wine [8], juices of apple [9][10][11][12], grape, lemon, orange [9], pear [13] and green tea [14]. The use of chitosan in this respect is hindered due to its solubility in organic acids, that´s why, in the present work it is proposed the use of chitosan acid salts due to their water solubility.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

García¹,

Casariego²

2016

J Exp Food Chem

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The use of chitosan acid salts was assessed in the clarification orange nectar. Clarification process was performed at laboratory scale by the classical methodology of jar test by adding chitosan acetate or chitosan lactate at concentrations between 0 g/L and 2 g/L of nectar. Numerical optimization method was used through an IV Optimal response surface for the best variant of coagulation-flocculation based on clarification yield. No significant effect of the salt type and concentration or clarification time on the physicochemical parameters of nectars were observed. Both chitosan acid salts could be used as clarifying agents, although chitosan lactate at 1 g/L was more effective, obtaining the highest yield (66.14%) to a time of 90 min. In general, there was no significant influence of the type and concentration of chitosan acid salt on the sensory attributes of the products and nectar clarified with chitosan lactate showed the higher overall quality.

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Section: Evaluation Of Clarified Nectarscontrasting

confidence: 64%

Section: Evaluation Of Clarified Nectarsmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

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Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

García¹,

Casariego²

2016

J Exp Food Chem

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“…The turbidity of araçá juice was evaluated following each treatment using a spectrophotometer (AURORA INSTRUMENTS, USA) at 540 nm (Chatterjee et al, 2004). The degree of clarification and turbidity were expressed as percentage of clarification or turbidity, calculated with the results of the control samples of every assay.…”

Section: Methodsmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

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“…Bu nedenle kitosanın gıda işleme atık sularında ve meyve suyu üretiminde kolloidal ve dispers formda bulunan partiküllerin uzaklaştırılmasında etkili olabileceği belirtilmiştir [112]. Yapılan çalışmalarda elma, üzüm, limon ve portakal suyunda durultucu olarak çözünür kitosan kullanıldığında meyve sularının bentonit ve jelatine oranla daha berrak olduğu ve ayrıca meyve sularının kabul edilebilirliklerinin de arttığı belirlenmiştir [113,114].…”

Section: Meyve Suyundaki Uygulamalarıunclassified

Ki̇tosan Ve Anti̇mi̇krobi̇yal Özelli̇kleri̇

Yıldırım

Öncül²,

Yildirim

2016

Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

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ÖZKitosan, kitinin kısmen veya tamamen deastilasyonuyla elde edilen değişik moleküler ağrılıktaki bileşikler için kullanılan genel bir terimdir. Doğada yaygın ve bol miktarda bulunması, yüksek canlılara karşı toksik etki göstermemesi, mikroorganizmaları inhibe etmesi, biyolojik olarak parçalanabilmesi, biyo-uyumlu olması, kimyasal ve fiziksel özellikleri bakımından diğer birçok biyopolimere göre üstün özellikler göstermesi nedeniyle kitosan başta gıda olmak üzere su, ilaç, kozmetik, ziraat, tıp, kâğıt, tekstil, mikrobiyoloji, immünoloji, biyoteknoloji, ters osmoz membranları gibi birçok alanda kullanım olanağı bulmaktadır. Bu derleme, kitosanın antimikrobiyal aktivitesi ve etki mekanizması, antimikrobiyal aktivitesini etkileyen faktörler ve gıda endüstrisinde kullanımı ile ilgili bilgileri içermektedir.Anahtar Kelimeler: Kitosan, antimikrobiyal aktivite, etki mekanizması, gıda CHITOSAN AND ANTIMICROBIAL PROPERTIES ABSTRACTChitosan is a collective name used for a group of compounds having various molecular weights, which are produced from chitin by partially or fully de-acetylating. Because of its distinctive biological and physicochemical properties, including non-toxic, biocompatible, biodegradable, antimicrobial, antioxidant, anticancer and non-antigenic activities, chitosan has found many applications in different areas such as: food, water treatment, pharmaceutical, cosmetics, agriculture, biomedical, paper, textile, microbiology, immunology, biotechnology and reverse osmosis membranes. This review gives information about antimicrobial activity of chitosan, its mode of action against microorganisms, factors affecting its antimicrobial activity and its application in food industry.Keywords: Chitosan, antimicrobial activity, mode of action, food GİRİŞKitosan [(C 6 H 11 NO 4 ) n (C 8 H 13 NO 4 ) m ], ilk kez Bradconnot tarafından 1811 yılında tanımlanmış olan kitinin (β-1,4-poli-N-asetil-D-glukozamin) kısmen veya tamamen deasetilasyonu ile elde edilen antimikrobiyal özelliğe sahip bir heteropolisakkarittir [1,2]. Kitinin deasetilasyonu sonucu elde edildiği için kitosan, farklı oran ve sayıda 2-amino-2-deoksi-β-D-glukopiranoz (D-glukozamin, deasetile form, yaklaşık % 80) ve 2-asetamido-2-deoksi-β-D-glukopiranoz (N-asetil-D-glukozamin, asetile form, yaklaşık % 20) moleküllerinin β-(1,4) bağı ile bağlanması sonucu oluşan düz zincirli bir kopolimerdir. Bu iki molekülün sayısı ve dizi içerisindeki sırası

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Clarification of fruit juice with chitosan

Cited by 101 publications

References 5 publications

Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

Application of enzymatic preparations to produce araçá pulp and juice

Ki̇tosan Ve Anti̇mi̇krobi̇yal Özelli̇kleri̇

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