Impact of the melon juice clarification method on the physicochemical properties of an alcoholic beverage

Abstract

Melon (Cucumis melo L.) is a fruit that has many health benefits such as being hydrating, remineralizing, alkalizing, diuretic, and laxative, it also contains dietary fiber, energy, protein, vitamins, and minerals (Rodríguez-Luna et al., 2020). The melon is, above all, water, depending on the varieties, the water percentage ranges between 90% and 95% (Gómez-García et al., 2020). The consumption of melon enriches the blood in mineral salts and vitamins and facilitates the purifying work of the kidneys (Moustafa et al., 2020). After drinking melon water, the kidneys can more effectively eliminate waste substances and toxins that are produced as a result of metabolic activity, and melon juice contributes to this, along with the minerals it has dissolved (Moustafa et al., 2020). Likewise, the clarification of juices by conventional methods involves several separation stages such as filtration and decantation, in order to achieve the removal of suspended solids and colloidal particles that are considered undesirable for the final product. At an industrial level, clarified melon juice could be used in the manufacture of different products, such as juices, sweets, and marmalades, as well as alcoholic beverages considering its properties (Vaillant et al., 2001). Fruit liqueurs are among the most popular beverages made with fruits such as plums, apple, cherries, melon, citrus, and pear, in addition, the types of fruits and the production methods are of great importance for the quality of the final product (Śliwińska et al., 2015). Likewise, liqueurs are products made from distilled alcoholic beverages, neutral spirit, quality or common alcohol or a mixture of them and water, flavored with specific procedures and to which ingredients and additives allowed by the official Mexican standard can be added (NOM-142-SSA1-1995). In addition, the dose allowed for the consumption of an alcoholic drink, in a healthy human being and without additional

Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions

“…It often leads to changes in charged natural compounds, such as protein, thereby affecting the pH. A similar result of an increase pH of muskmelon juice after clarification was observed in the study of Téllez-Morales et al 2 Table 1 shows that the ζ-potential of juice after centrifugation (S2 and S3) ranged from −18.91 to −17.63 mV. The clear juice (S4) had the lowest absolute value (P < 0.05) of negative charge, and its charge significantly increased after the addition of the three pectin fractions (S5-S7).…”

“…It often leads to changes in charged natural compounds, such as protein, thereby affecting the pH. A similar result of an increase pH of muskmelon juice after clarification was observed in the study of Téllez‐Morales et al 2 …”

“…Muskmelon (Cucumis melo L.) is widely consumed worldwide because of its pleasant aroma and nutritional compounds. 1,2 The total worldwide production of melons reached 27.3 million metric tons in 2018. Food manufacturers always process the fruit juice into clear form.…”