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Application of natural fining agents to clarify fruit juices.
Compr Rev Food Sci Food Saf. 2023 11; 22(6):4190-4216.CR

Abstract

The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Shirvani A
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
Mirzaaghaei M
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
Goli SAH
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.

MeSH

Fruit and Vegetable JuicesAnthocyaninsFruitFood HandlingPolysaccharides

Pub Type(s)

Review
Journal Article

Language

eng

PubMed ID

37615977

Citation

Shirvani, Atefe, et al. "Application of Natural Fining Agents to Clarify Fruit Juices." Comprehensive Reviews in Food Science and Food Safety, vol. 22, no. 6, 2023, pp. 4190-4216.
Shirvani A, Mirzaaghaei M, Goli SAH. Application of natural fining agents to clarify fruit juices. Compr Rev Food Sci Food Saf. 2023;22(6):4190-4216.
Shirvani, A., Mirzaaghaei, M., & Goli, S. A. H. (2023). Application of natural fining agents to clarify fruit juices. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4190-4216. https://doi.org/10.1111/1541-4337.13207
Shirvani A, Mirzaaghaei M, Goli SAH. Application of Natural Fining Agents to Clarify Fruit Juices. Compr Rev Food Sci Food Saf. 2023;22(6):4190-4216. PubMed PMID: 37615977.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of natural fining agents to clarify fruit juices. AU - Shirvani,Atefe, AU - Mirzaaghaei,Marzieh, AU - Goli,Sayed Amir Hossein, Y1 - 2023/08/24/ PY - 2023/04/11/revised PY - 2023/01/23/received PY - 2023/06/13/accepted PY - 2023/11/10/medline PY - 2023/8/24/pubmed PY - 2023/8/24/entrez KW - clarification KW - clear fruit juice KW - natural fining agent KW - polysaccharide KW - protein KW - turbidity-causing compounds SP - 4190 EP - 4216 JF - Comprehensive reviews in food science and food safety JO - Compr Rev Food Sci Food Saf VL - 22 IS - 6 N2 - The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed. SN - 1541-4337 UR - https://www.unboundmedicine.com/medline/citation/37615977/Application_of_natural_fining_agents_to_clarify_fruit_juices_ DB - PRIME DP - Unbound Medicine ER -