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Effect of acidification on carrot (Daucus carota) juice cloud stability.
J Agric Food Chem. 2014 Nov 26; 62(47):11528-35.JA

Abstract

Effects of acidity on cloud stability in pasteurized carrot juice were examined over the pH range of 3.5-6.2. Cloud sedimentation, particle diameter, and ζ potential were measured at each pH condition to quantify juice cloud stability and clarification during 3 days of storage. Acidification below pH 4.9 resulted in a less negative ζ potential, an increased particle size, and an unstable cloud, leading to juice clarification. As the acidity increased, clarification occurred more rapidly and to a greater extent. Only a weak effect of ionic strength was observed when sodium salts were added to the juice, but the addition of calcium salts significantly reduced the cloud stability.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Schultz AK
Department of Food Science and Technology, and §Department of Chemical Engineering and Materials Science, University of California, Davis , Davis, California 95616, United States.
Barrett DM
No affiliation info available
Dungan SR
No affiliation info available

MeSH

BeveragesDaucus carotaFood HandlingHydrogen-Ion ConcentrationParticle Size

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

25354298

Citation

Schultz, Alison K., et al. "Effect of Acidification On Carrot (Daucus Carota) Juice Cloud Stability." Journal of Agricultural and Food Chemistry, vol. 62, no. 47, 2014, pp. 11528-35.
Schultz AK, Barrett DM, Dungan SR. Effect of acidification on carrot (Daucus carota) juice cloud stability. J Agric Food Chem. 2014;62(47):11528-35.
Schultz, A. K., Barrett, D. M., & Dungan, S. R. (2014). Effect of acidification on carrot (Daucus carota) juice cloud stability. Journal of Agricultural and Food Chemistry, 62(47), 11528-35. https://doi.org/10.1021/jf5042855
Schultz AK, Barrett DM, Dungan SR. Effect of Acidification On Carrot (Daucus Carota) Juice Cloud Stability. J Agric Food Chem. 2014 Nov 26;62(47):11528-35. PubMed PMID: 25354298.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of acidification on carrot (Daucus carota) juice cloud stability. AU - Schultz,Alison K, AU - Barrett,Diane M, AU - Dungan,Stephanie R, Y1 - 2014/11/17/ PY - 2014/10/30/entrez PY - 2014/10/30/pubmed PY - 2015/7/4/medline KW - Daucus carota KW - acidification KW - carrot juice KW - clarification KW - electrostatic KW - flocculation KW - pectin KW - ζ potential SP - 11528 EP - 35 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 47 N2 - Effects of acidity on cloud stability in pasteurized carrot juice were examined over the pH range of 3.5-6.2. Cloud sedimentation, particle diameter, and ζ potential were measured at each pH condition to quantify juice cloud stability and clarification during 3 days of storage. Acidification below pH 4.9 resulted in a less negative ζ potential, an increased particle size, and an unstable cloud, leading to juice clarification. As the acidity increased, clarification occurred more rapidly and to a greater extent. Only a weak effect of ionic strength was observed when sodium salts were added to the juice, but the addition of calcium salts significantly reduced the cloud stability. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25354298/Effect_of_acidification_on_carrot__Daucus_carota__juice_cloud_stability_ DB - PRIME DP - Unbound Medicine ER -