Effect of Fining and Filtration on the Haze Formation in Bayberry (Myrica rubra Sieb. et Zucc.) Juice

• Published in: Journal of agricultural and food chemistry 2007-01, Vol.55 (1), p.113-119
• Main Authors: Fang, Zhongxiang, Zhang, Min, Du, Weihua, Sun, Jingcai
• Format: Article
• Language: English
• Subjects: anthocyanins; Anthocyanins - analysis; bayberry juice; bentonite; Beverages - analysis; Biological and medical sciences; chemical treatment; chitosan; diatomaceous earth; Filtration; fining; food composition; Food engineering; Food Handling - methods; Food industries; food processing; fruit juices; Fundamental and applied biological sciences. Psychology; gelatin; General aspects; haze formation; Hydrogen-Ion Concentration; Myrica; Myrica - chemistry; Myrica rubra; Nephelometry and Turbidimetry; phenolic compounds; Phenols - analysis; plant proteins; Plant Proteins - analysis; storage temperature; ultrafiltration; xanthan gum
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf062699j

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 °C). Keywords: Bayberry juice; fining; filtration; haze formation