Effect of Processing on the Secondary Haze Formation in Clarified Apple Juice

Abstract:

Compositions that related to the secondary haze compositions in clarified apple juice were studied. Pressing treatment, pasteurization and enzymatic treatment were mainly investigated. Turbidity, contents of phenolics components, and that of soluble proteins in three batches of apple juice were monitored at intervals during the processing procedures. Pressing treatment resulted in increasing the turbidity and contents of total phenolics, condensed tannins, soluble proteins, but decreasing the level of low molecular- weight phenolics in apple juice. Pasteurization had effects on increasing the level of turbidity and decreasing the level of soluble proteins and had little effects on the level of phenolics components in apple juice. Enzymatic treatment resulted in decreasing the turbidity and the levels of catechin, epicatechin, chlorogenic acid, procyanidins B2 and condensed tannins and increasing the level of soluble proteins in apple juice. It will help to control the secondary haze formation in apple juice production.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1464-1468
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1464
• Online since: January 2013
• Authors: Xin Xin Yi, Fang Wang, Mei Xia Pang, Feng Tan, Jing Hua Qi
• Keywords: Apple Juice, Enzymolysis, Haze, Pasteurization., Pressing Treatment

References

[1] Qi,J.H,Cai,T.Y,Xu,et al. J of Food Processing and Engineering, Vol.34 (2011).pp.1793-1803(in Chinese)

[2] Qi J H, Cai T Y,Wang F etal. Transactions of the Chinese Society of Agricultural Engineering,Vol. 23(2007).pp.247-251. (in Chinese)

[3] Beveridge T, Tait V. Food Struct, Vo;.12(1993).pp.195-198

[4] Boye J I,Ma CY.,Harwalkar VR. Marcel Dekker Inc, New York (1997)

[5] Ajay P,Farhath K. Journal of food science and technology, Vol.48(2011).pp.560-568

[6] Siebert K J, Troukhanova N V, Lynn Y P. J of Agric and Food Chem., Vol.44(1996).pp.80-85

[7] Fukumoto LR, Delaquis P, Girard B. Journal of Food Science, Vol.63 (1998).pp.845-850

[8] Cliff MA, Fukumoto LR, King MC etal .Journal of Food Quality,Vol.23(2000).pp.171-184

[9] Brillouet JM, Williams P, Will F etal . Carbohydrate Polymers, Vol.29 (1996).pp.271-275

[10] Boye J I. Recent Research in Development of Agricultural and Foodchemistry, Vol.3 (1999).pp.85-107

[11] Hsu JC, Heatherbell DA. American Journal of Enology and Viticulture,Vol.38 (1987).pp.6-10

[12] Kahkonen M P, Hpoia AI, Vuorela HJ etal. Journal of Agriand Food Chem, Vol.47 (1999).pp.3954-3962

[13] Vanburen JP, Way RO .Journal of Food Science, Vol.43 (1978).p.1235–1237

[14] Bhattacherjee A,Tandon D.,Dikshit A, et al. Journal of food science and technology, Vol.48 (2011).pp.269-273

[15] Hsu JC, Heatherbell DA,Yorgey BM. Journal of Food Science,Vol.54(1989).p.660–662

[16] Klavans J A, Bennett R D. Journal of Agriculture and Food Chemistry, Vol.35 (1987).pp.159-161

[17] Beveridge T, Tait V. Food Structure,Vol. 12 (1993).pp.195-198

[18] Spanos G A, Wrolstad R E, Heatherbell D A.Journal of Agri and Food Chem, Vol.38 (1990). pp.1572-1579