Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments

► Application of chitosan for passion fruit juice clarification. ► Proposition of suitable coagulation conditions (pH and chitosan concentration) for passion fruit clarification. ► Verification that coagulation with chitosan is a suitable process to reduce color and turbidity of passion fruit juice....

Full description

Saved in:
Bibliographic Details
Published in:Process biochemistry (1991) 2012-03, Vol.47 (3), p.467-471
Main Authors: Domingues, Rui Carlos Castro, Faria Junior, Sebastião Braz, Silva, Rafael Bernardes, Cardoso, Vicelma Luiz, Reis, Miria Hespanhol Miranda
Format: Article
Language:English
Subjects:
adsorbents
centrifugation
Chitosan
Clarification
coagulation
Color
enzymatic treatment
fruit juices
industry
Juices
Passion fruit
passion fruits
Reduction
Shells
shrimp
total soluble solids
Turbidity
Viscosity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:► Application of chitosan for passion fruit juice clarification. ► Proposition of suitable coagulation conditions (pH and chitosan concentration) for passion fruit clarification. ► Verification that coagulation with chitosan is a suitable process to reduce color and turbidity of passion fruit juice. ► Verification that chitosan is able to reduce passion fruit juice viscosity at the same level than enzymatic treatment. Clarification is an important step in the fruit juice processing industry. In this study, chitosan from shrimp shells is proposed as an alternative aid for passion fruit juice clarification being a natural and environmental friendly adsorbent. Experiments were carried out in Jar tests varying chitosan concentration, pH, and slow velocity speed and time. The obtained results were evaluated in terms of turbidity, color, total soluble solids (TSSs), and viscosity reductions. The best condition found in these tests for chitosan treatment was compared with centrifugation and enzymatic treatments. Two different rotation speeds (4000 and 12,000rpm) were applied for the centrifugation process. Enzymatic treatment was carried out with 1mLL−1 of Pectinex 3X L (Novo Nordisk, Switzerland) for 90min, at 50°C. The enzymatic treatment was reliable only for viscosity reduction, while the chitosan treatment after a mild centrifugation showed the best result for passion fruit clarification.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2011.12.002