Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage

Improving the qualitative indicators of apple juice by Chitosan and ultrasound

“…Changes in color during the ultrasound cavitations cause physical, chemical, and biologic changes such as increase in the speed of diffusion and decomposition of susceptible particles like enzymes and microorganisms. Tastan and Baysal () concluded that the increase in the concentration of Chitosan may increase a * as a clarification factor in the production of pomegranate juice. The interaction of Chitosan concentration and process time has a positive effect on a *.…”

“…The Erlenmeyer flasks were incubated for 2 hr at 40°C. The samples were left at room temperature for 12 hr, finally were smoothen with Whatman filter paper (Chemat, Huma, & Khan, ), were heated in order to pasteurize for 6 s at 71°C, and were stored in the refrigerator until the testing (Erkhan‐Koc, Turkyilmaz, Yemis, & Ozkan, ; Gómez, Welti‐Chanes, & Alzamora, ; Maghsoudlou, Zabihi, & Alami, ; Tastan & Baysal, ).…”

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

“…Currently, demand and attention by both consumers and researchers have been increased towards pomegranate juice, as a functional drink, all over the world (Mirsaeedghazi et al ., ; Turfan et al ., ; Li et al ., ). It has been proved that this healthy product can prevent cancer, cardiovascular disease, diabetes, Alzheimer's, arthritis and colitis in human due to antioxidant properties of its polyphenols, sugar‐containing polyphenolic tannins and anthocyanins (Mirsaeedghazi et al ., ; Turfan et al ., ; Tastan & Baysal, ). However, the polyphenol compounds contribute in haze formation and undesirable colour and taste during concentration and storage of pomegranate juice and therefore must be industrially removed by clarification process to improve its appearance and marketability (Vardin & Fenercioğlu, ; Mirsaeedghazi et al ., ; Onsekizoglu, ).…”

“…However, the polyphenol compounds contribute in haze formation and undesirable colour and taste during concentration and storage of pomegranate juice and therefore must be industrially removed by clarification process to improve its appearance and marketability (Vardin & Fenercio glu, 2003;Mirsaeedghazi et al, 2010;Onsekizoglu, 2013). Clarification is an important step in fruit juice industry which removes pectin, polyphenols and other unfavourable components and prevents haze formation during storage (Chatterjee et al, 2004;Tastan & Baysal, 2015). Moreover, clarification could improve juice taste and marketability by removing high amount of tannins which cause a bitter taste in the product (Vardin & Fenercio glu, 2003).…”

“…Moreover, clarification could improve juice taste and marketability by removing high amount of tannins which cause a bitter taste in the product (Vardin & Fenercio glu, 2003). In conventional clarification, fining agents such as gelatin, bentonite, activated carbon, silica sol or a combination of these compounds are commonly used (Chatterjee et al, 2004;Tastan & Baysal, 2015). It is reported that the turbidity of apple juice was successfully reduced using bentonite (Gao et al, 1997) and a combination of gelatin and bentonite (Tajchakavit et al, 2001).…”