Zhang Peichao, Zhang Liang, Liu Xiayu, Wang Yuxi, Xu Jiatong, Liu Pengfei, Guan Boyuan
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China.
Foods. 2025 Jul 29;14(15):2658. doi: 10.3390/foods14152658.
Cloudy huyou juice is increasingly popular for its unique flavor, but flocculent precipitation after cold storage and thawing affects its sensory quality and increases production costs. This study optimized the clarification of thawed cloudy huyou juice using a composite of carboxymethyl chitosan (CC) and sodium alginate (SA), prepared via ionic and covalent crosslinking. The composite was characterized by SEM, FTIR, and thermal analysis. Transmittance was used to evaluate clarification performance. The effects of dosage, adsorption time, and temperature were first assessed through single-factor experiments, followed by optimization using a Box-Behnken response surface methodology. The composite significantly improved clarity ( < 0.05), reaching 85.38% transmittance under optimal conditions: 22 mg dosage, 80 min time, and 38 °C. The composite dosage and temperature were the most influential factors. Reusability tests showed declining performance, with the transmittance dropping to 57.13% after five cycles, likely due to incomplete desorption of adsorbed compounds. These results suggest that the CC-SA composite is an effective and reusable clarifying agent with potential for industrial applications in turbid fruit juice processing.
浑浊的胡柚汁因其独特风味而越来越受欢迎，但冷藏和解冻后出现的絮凝沉淀会影响其感官品质并增加生产成本。本研究使用通过离子交联和共价交联制备的羧甲基壳聚糖（CC）和海藻酸钠（SA）复合物，对解冻后的浑浊胡柚汁澄清工艺进行了优化。通过扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）和热分析对该复合物进行了表征。用透光率评估澄清性能。首先通过单因素实验评估用量、吸附时间和温度的影响，然后采用Box-Behnken响应面法进行优化。该复合物显著提高了澄清度（P<0.05），在最佳条件下（用量22mg、时间80min、温度38℃）透光率达到85.38%。复合物用量和温度是最具影响力的因素。重复使用测试表明性能下降，五个循环后透光率降至57.13%，这可能是由于吸附的化合物未完全解吸所致。这些结果表明，CC-SA复合物是一种有效且可重复使用的澄清剂，在浑浊果汁加工中具有工业应用潜力。
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