Czech J. Food Sci., 2021, 39(3):189-196 | DOI: 10.17221/13/2021-CJFS

Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosanOriginal Paper

Yujia Diao, Xueqing Yu, Chaohong Zhang, Yingjun Jing ORCID...^*

School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China

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

Published: June 29, 2021  Show citation