Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.
Bayberry juice was fined with the methods of xanthan/chitosan (XC) or gelatin/bentonite (GB), and then filtered with diatomaceous earth filtration (DF) or ultrafiltration (UF, MWCO 100 kDa). Their effects on juice haze formation were investigated. The XC fining method was more effective than the GB method in removal of the total monomeric anthocyanin, total phenolics, and protein, with less haze formed in the XC fined juice. The DF reduced 2-5% of the total phenolics and 21-23% of protein, while UF reduced 19-24% of the total phenolics and 34-38% of protein, respectively. The results showed that fining and then UF can reduce but cannot eliminate haze formation in bayberry juice. The storage temperature was a critical factor affecting haze formation, and the juice was more stable when stored at lower temperature (4 degrees C).
Fang
Zhongxiang
Z
Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China.
Zhang
Min
M
Du
Weihua
W
Sun
Jingcai
J
D000872:Anthocyanins / Q000032:analysis; D001628:Beverages / Q000032:analysis; D005374:Filtration; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D031641:Myrica / Q000737:chemistry; D009391:Nephelometry and Turbidimetry; D010636:Phenols / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis
D000872:Anthocyanins; D010636:Phenols; D010940:Plant Proteins