Use of clarifying agents and ultra filter to decrease fumaric acid, HMF and increase clarity of apple juice

Abstract

In this study, the effects of eight different processing treatments of apple juice (AJ) production (Process 1: Ultra filtration [UF], Process 2: Activated charcoal [AC], Process 3: polyvinylpolypyrolidone [PVPP], Process 4: Gelatine [G] + Bentonite [B], Process 5: [G + B] + UF, Process 6: [G + B] + AC, Process 7: [G + B] + PVPP and Process 8: [G + B] + Kieselguhr [K]) on the fumaric acid (FA), hydroxymethylfurfural (HMF), color and clearness values of AJ were investigated. With the exception of Processes 1 and 5, AC, K, PVPP, G and B were used at various doses in other processes. FA, HMF, color and clearness values of control sample were determined as 3.24 mg/L, 3.84 mg/L, 48.5 (%T) and 94.1 (%T), respectively. The highest proportional decrement in FA and HMF values of the samples were observed with Process 6 at the level of 5. The fifth level of Process 6 resulted in 35.8% (3.24-2.08 mg/L) and 35.9% (3.84 to 2.46 mg/L) reductions in FA and HMF values, respectively. On the other hand, the best improvement in clearness of AJ was obtained with Process 6 at the fourth level and obtained as 98.9 (%T).