Jafari Saeid, Shiekh Khursheed Ahmad, Mishra Dharmendra K, Kijpatanasilp Isaya, Assatarakul Kitipong
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853, USA.
Foods. 2024 Jan 17;13(2):290. doi: 10.3390/foods13020290.
Using clarifying agents is essential in the production of fruit juice. This study utilized gelatin and bentonite as clarifying agents to improve the quality and shelf-life of Indian gooseberry juice (IGBJ). Different treatments were prepared using varying levels of gelatin and bentonite alone or in combination (1.5-2 mg/mL and 1-2 mg/mL, respectively). The untreated IGBJ was used as a control. The results showed the combined treatment of 1.5 mg/mL gelatin and 1 mg/mL bentonite significantly ( ≤ 0.05) improved the transmittance, △E value, total acidity, vitamin C, and antioxidant activity of the IGBJ sample. During storage for 49 days at 4 °C, the quality changes in the IGBJ were minimal with the use of 1.5 mg/mL gelatin and 1 mg/mL bentonite compared to the control ( > 0.05). The treated samples showed no signs of spoilage bacteria, yeast, or mold during cold storage. The combined use of gelatin and bentonite (1.5 mg/mL gelatin and 1 mg/mL bentonite) was found to effectively preserve the sensory quality, bioactivity, and color properties of IGBJ, thereby extending its shelf-life. Thus, gelatin and bentonite can be used as preferred filtering aids for quality and shelf-life extension in the food industry, as they have synergistic effects.
在果汁生产中使用澄清剂至关重要。本研究利用明胶和膨润土作为澄清剂来提高印度醋栗汁（IGBJ）的品质和保质期。使用不同水平的明胶和膨润土单独或组合（分别为1.5 - 2毫克/毫升和1 - 2毫克/毫升）制备了不同的处理组。未处理的IGBJ用作对照。结果表明，1.5毫克/毫升明胶和1毫克/毫升膨润土的组合处理显著（≤0.05）提高了IGBJ样品的透光率、△E值、总酸度、维生素C和抗氧化活性。在4℃下储存49天期间，与对照相比，使用1.5毫克/毫升明胶和1毫克/毫升膨润土时IGBJ的质量变化最小（>0.05）。处理后的样品在冷藏期间未出现腐败细菌、酵母或霉菌的迹象。发现明胶和膨润土的组合使用（1.5毫克/毫升明胶和1毫克/毫升膨润土）能有效保持IGBJ的感官品质、生物活性和颜色特性，从而延长其保质期。因此，明胶和膨润土可作为食品工业中用于提高品质和延长保质期的首选助滤剂，因为它们具有协同作用。
