Ege University, Faculty of Engineering, Department of Food Engineering, 35100 Bornova, Izmir, Turkey.
Ege University, Faculty of Engineering, Department of Food Engineering, 35100 Bornova, Izmir, Turkey.
Food Chem. 2017 Dec 15;237:818-824. doi: 10.1016/j.foodchem.2017.06.025. Epub 2017 Jun 12.
In this study, the use of chitosan as a clarification agent in the production of clear apple juice (AJ) was investigated, the optimum conditions were determined using RSM, and the effects on the quality of AJ were analyzed during storage at 4°C and 20°C for 4months. Optimum conditions for clarifying the AJ were chitosan concentration of 191.6mg/100ml juice, the process temperature of 20°C and process time of 30min. Changes in quality characteristics such as turbidity, pH, acidity, color, total monomeric anthocyanin, total phenolic, and protein contents were evaluated and compared to traditional clarification. Alicyclobacillus acidoterrestris causes significant safety issues in fruit juice industry; therefore also the antimicrobial effect of chitosan on A. acidoterrestris during the clarification process was examined. The results showed that clear AJ production can be achieved by the clarification step with direct chitosan addition, without the need for enzymatic treatment. However, the microbial reduction of A. acidoterrestris during the clarification process was not found to be significant.
本研究探讨了壳聚糖在澄清苹果汁（AJ）生产中的应用，利用响应面法确定了最佳条件，并在 4°C 和 20°C 下储存 4 个月分析了对 AJ 质量的影响。澄清 AJ 的最佳条件为壳聚糖浓度为 191.6mg/100ml 果汁、工艺温度 20°C 和工艺时间 30min。评估了浊度、pH 值、酸度、颜色、总单体花青素、总酚和蛋白质含量等质量特性的变化，并与传统澄清方法进行了比较。耐热环状酸芽孢杆菌在果汁行业会引起严重的安全问题；因此，还研究了壳聚糖在澄清过程中对 A. acidoterrestris 的抑菌作用。结果表明，通过直接添加壳聚糖进行澄清步骤可以生产澄清的 AJ，而无需进行酶处理。然而，在澄清过程中对 A. acidoterrestris 的微生物减少作用并不明显。
