Kinetics of haze formation and factors influencing the development of haze in clarified apple juice

Tajchakavit, S.; Boye, Joyce I.; Bélanger, Denis; Couture, R.

doi:10.1016/s0963-9969(00)00188-5

Cited by 38 publications

(29 citation statements)

References 22 publications

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“…Turbidity varied depending on storage duration and temperature. Tajchakavit et al (2001) reported similar results for apple juice during storage at 4, 25 and 37°C. They explained that turbidity changes during storage may be related to polymerization and oxidation reactions in the juice.…”

Section: Resultssupporting

confidence: 58%

“…Turbidity was determined using a turbidimeter (Hach 2100 N Turbidimeter, USA) using sample cells (95 mm high × 25 mm diameter). The values read from the turbidimeter were expressed as nephelometric turbidity units (NTU) (Tajchakavit, Boye, Belanger, & Couture, 2001). pH was measured with a pH meter (Orion 4-Star pH meter, Thermo Scientific, USA) at 20°C.…”

Section: Analysesmentioning

confidence: 99%

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A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Dinçer

Tontul

Topuz

2016

Innovative Food Science & Emerging Technologies

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Section: Resultssupporting

confidence: 58%

Section: Analysesmentioning

confidence: 99%

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Dinçer

Tontul

Topuz

2016

Innovative Food Science & Emerging Technologies

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“…It was reported that for clarified apple juice, there was an increase in turbidity and a decrease in tannin content of the supernatant (Tajchakavit et al, 2001). However, analysis of the sediment was not carried out.…”

Section: Total Phenolic Contents In the Supernatant And The Sediment mentioning

confidence: 99%

Phenolic compounds participating in mulberry juice sediment formation during storage

Zou

et al. 2017

J. Zhejiang Univ. Sci. B

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Abstract:The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

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“…Haze sediments in the juice were resuspended by gently rocking the sample holder immediately before turbidity measurements were taken. Turbidity was made at 720 nm using a Hitachi spectrophotometer (Hitachi U-2800A, Hitachi, Japan) in a ratio mode and is reported as nephelometric turbidity units (NTUs) (Tajchakavit, Boye, Belanger, & Couture, 2001).…”

Section: Determination Of Turbiditymentioning

confidence: 99%

Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration

Hsieh

2008

LWT - Food Science and Technology

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Kinetics of haze formation and factors influencing the development of haze in clarified apple juice

Cited by 38 publications

References 22 publications

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Phenolic compounds participating in mulberry juice sediment formation during storage

Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration

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