Application of natural fining agents to clarify fruit juices.
clarification
clear fruit juice
natural fining agent
polysaccharide
protein
turbidity-causing compounds
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
11 2023
11 2023
Historique:
revised:
11
04
2023
received:
23
01
2023
accepted:
13
06
2023
medline:
10
11
2023
pubmed:
24
8
2023
entrez:
24
8
2023
Statut:
ppublish
Résumé
The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.
Identifiants
pubmed: 37615977
doi: 10.1111/1541-4337.13207
doi:
Substances chimiques
Anthocyanins
0
Polysaccharides
0
Types de publication
Review
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4190-4216Informations de copyright
© 2023 Institute of Food Technologists®.
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