Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan

Yujia Diao, Xueqing Yu, Chaohong Zhang and Yingjun Jing
Additional contact information
Yujia Diao: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
Xueqing Yu: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
Chaohong Zhang: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China

Czech Journal of Food Sciences, 2021, vol. 39, issue 3, 189-196

Abstract: Chitosan (CS) is an effective clarifying agent for fruit juice. However, its low antioxidant ability is a limitation in preserving the antioxidant capacity of the juice during clarification. In this work, an antioxidant CS derivative, tannic acid-modified CS (TA-CS), was used as a clarifying agent to optimise the clarification of kiwifruit juice. By using response surface methodology and the transmittance of the juice as a response, the optimal clarification conditions were obtained as follows: TA-CS concentration of 600 μg mL-1, juice pH of 3.5, and heating temperature of 70 °C. Under the optimal conditions, TA-CS showed an excellent clarification effect on kiwifruit juice, which was confirmed by the high transmittance of 99.3%. Meanwhile, the retention rate of vitamin C in the juice reached 97.0% for the TA-CS treatment, being significantly higher than that for the CS treatment. Our results suggest that TA-CS may be a promising clarifying agent for the production of fruit juice.

Keywords: clarifying agent; response surface methodology; physicochemical analysis; interaction effect; transmittance (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/13/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/13/2021-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:13-2021-cjfs

DOI: 10.17221/13/2021-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().