Effects of fining treatment and storage temperature on the quality of clarified banana juice

Abstract

The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 1C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbiological, and sensory quality of clarified banana juice were evaluated during storage. Fining treatment, storage temperature and storage time had a significant (po0.001) effect on turbidity, total polyphenol and browning index of clarified banana juice. Turbidity and browning index of juice were reduced by fining treatment with bentonite and a combination of gelatin and bentonite but increased with storage temperature and storage time. A significant decrease in total polyphenol content and increase in turbidity and browning index were detected for all juice samples during storage. However, it was noted that changes were significantly greater in control juice stored at higher temperature than in juice stored at 4 or 25 1C for up to 6 months. Sensory evaluation revealed that juices treated with bentonite or a combination of gelatin and bentonite and stored at 4, 25 or 37 1C were acceptable for up to six months, whereas untreated juice stored at 37 1C was only acceptable for up to 16 weeks. r

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

“…() and Lee et al . () reported a reduction in turbidity of apple and banana juices using combination of bentonite and gelatin and using two treatments of bentonite and combination of bentonite and gelatin, respectively.…”

“…Lee et al . () also found a significant ( P < 0.001) decrease in turbidity of banana juice by clarification with bentonite and a combination of gelatin and bentonite. Alper et al .…”

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

“…In contrast, the heat treated samples exhibited a significant increase in turbidity during the whole storage period (p b 0.05). Lee, Yusof, Hamid, and Baharin (2007) reported that the turbidity increment in the juice during storage could arise from the effect of protein and polyphenol complexes. The change in turbidity of the LMJ blend juice can also be related to the residual PME activity after the treatments (Rivas et al, 2006).…”

Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

“…A decrease in lightness and transmittance values was observed for all the clarified samples during storage. Previous studies of clarified banana juice (Tajchakavit et al ., ; Lee et al ., ) and clarified apple juice also showed that an increase in turbidity was found during storage. Fining treatment removed the potential contributors to haze (proteins and polyphenols) from solutions, thus resulting in less formation of haze.…”