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Quality Enhancement of UF‐clarified Pear Juice using Adsorbent and Weak‐base Resins at Different Temperatures
Author(s) -
Ajlouni S.,
Iyer M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14161.x
Subject(s) - titratable acid , pear , chemistry , food science , polyphenol , adsorption , base (topology) , botany , organic chemistry , mathematics , mathematical analysis , biology , antioxidant
The efficiency of polymeric adsorbent (PA) and weak‐base anion (WBA) resins at different temperatures to improve the quality of UF‐clarified pear juice was investigated. UF‐clarified and partially concentrated pear juice was passed through PA and then through WBA resins at 23, 30, and 50 °C. Treated juice samples were analyzed for pH, titratable acidity, color, phenolics, minerals, sugars, and organic acids. Treated juice showed 85% reduction in both color and titratable acidity. There was also a significant reduction ( P < 0.05) in the content of polyphenolics and organic acids. No significant changes ( P > 0.05) in the nutritional value were detected. Temperatures higher than 23 °C did not significantly ( P > 0.05) improve the efficiency of the resins tested.