Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice

Anne Boye Strunge Meyer, C. Köser, Jens Adler-Nissen

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Several alternative strategies were examined for improving conventional juice fining procedures for cherry juice clarification and fining in laboratory-scale experiments: Centrifugation of freshly pressed juice from 1000g to 35000g induced decreased turbidity according to a steep, negative power function. Individual and interactive effects on turbidity and haze formation in precentrifuged and uncentrifuged cherry juice of treatments with pectinase, acid protease, bromelain, gallic acid, and gelatin-silica sol were investigated in a factorial experimental design with 32 different parameter combinations. Gelatin-silica sol consistently had the best effect on juice clarity. Centrifugation of cherry juice (10000g for 15 min) prior to clarification treatment significantly improved juice clarity and diminished the rate of haze formation during cold storage of juice. Both treatment of precentrifuged cherry juice with Novozym 89L protease and co- addition of pectinase and gallic acid improved cherry juice clarity and diminished haze levels. None of the alternative treatments produced the unwieldy colloids notorious to gelatin- silica sol treatment. The data suggest that several alternative clarification strategies deserve further consideration in large-scale cherry juice processing. Precentrifugation of juice before clarification and fining is immediately recommended.
    Original languageEnglish
    JournalJournal of Agricultural and Food Chemistry
    Volume49
    Issue number8
    Pages (from-to)3644-3650
    ISSN0021-8561
    Publication statusPublished - 2001

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