Understanding the pathways for irreversible aggregate clusters formation in concentrated sugarcane juice derived from the membrane clarification process

Meng, Lidan; Li, Kai; Li, Jianbin; Shang, Yuhao; Cui, Fei; Hou, Chu-Xuan; Wang, Qi; Hang, Fangxue; Wen, Li; Shi, Changrong; Xie, Caifeng; Doherty, William O.S.

doi:10.1016/j.lwt.2021.112204

Cited by 12 publications

(15 citation statements)

References 39 publications

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“…This was similar to changes in the starch. The reduction in phenolic compounds leads to a diminishing of phenolic-protein polymer, which benefits the turbidity stability of apple juice [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Hai-fen

Yuan

Chen³

et al. 2022

Foods

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Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.

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Section: Resultsmentioning

confidence: 99%

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Hai-fen

Yuan

Chen³

et al. 2022

Foods

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“…NCS consumption and commercialization are enhanced by its antioxidant properties, nutritional properties, and bioactive molecules. These characteristics are enhanced by new clarification technologies (ceramic membranes and ultra-clarification) guaranteeing nutraceutical properties for beverages (Meng et al 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

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“…It was again demonstrated that under acidic conditions, electrostatic repulsion reduction mainly induced aggregation between organic matter based on the original aggregate composition. The infrared spectroscopic properties of the aggregates formed during sugarcane juice storage have been previously reported (Meng et al ., 2021). The wide band observed at 3355 cm −1 is related to hydrogen bonding and hydroxyl (‐OH) stretching vibrations.…”

Section: Resultsmentioning

confidence: 99%

“…Natural sugarcane juice is rich in nutrients, including sugars (sucrose, glucose and fructose), phenolic acids (ferulic acids, coumaric acids, caffeic acids, ellagic acids and gallic acids), flavonoids, amino acids, vitamins and minerals (K, Ca, Mg, Fe and Zn). These compounds confer functional properties to sugarcane juice, such as hypotensive and antioxidant activity, as well as the ability to regulate the kidneys and urinary homeostasis (Abbas et al ., 2014; Kohli et al ., 2019; Meng et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Acidity rectified aggregation behaviour of colloids in sugarcane juice

Meng

Shi

Wen

et al. 2022

Int J of Food Sci Tech

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During processing and low-temperature storage, pH change affects the stability of sugarcane juice. This study investigated the colloidal stability and aggregation mechanisms of membrane-filtered sugarcane juice at the pH range of 2.5-9.5. The mechanisms of aggregate formation were speculated based on the compositional variations in sugarcane juice at different pH. When pH was lower than 6.03, aggregation was driven by the electrostatic effect, wherein proteins, polysaccharides and phenolic compounds interact, hence increase the average particle size and turbidity. The absolute value of the zeta potential of the juice was decreased and found an isoelectric point at the pH range of 3.0-3.5. However, under alkaline conditions, calcium phosphate mesh flocs, which are the dominant components of the aggregate, attract colloidal impurities in the juice, eventually resulting in a sharp increase in turbidity and the rapid formation of enormous precipitates, further increasing particle size. This work provides new clues to control aggregation issues commonly encountered by the sugarcane beverage industry.

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Understanding the pathways for irreversible aggregate clusters formation in concentrated sugarcane juice derived from the membrane clarification process

Cited by 12 publications

References 39 publications

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Acidity rectified aggregation behaviour of colloids in sugarcane juice

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