Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice

Diblan S., ÖZKAN M.

FOOD CHEMISTRY, vol.352, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 352
  • Publication Date: 2021
  • Doi Number: 10.1016/j.foodchem.2021.129321
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Clarification, Anthocyanins, Phenolics, Bentonite, Chitosan, Gelatin, Casein, Albumin
  • Ankara University Affiliated: Yes

Abstract

Low turbidity and low discolouration is targeted in clear red grape juice (RGJ) production. Depending on type of clarification agents, substantial discolouration may occur. Therefore, this study was undertaken to show effects of various clarification treatments (bentonite and chitosan, and combinations of ?bentonite + gelatin (B + G),? ?bentonite + casein (B + CA),? ?bentonite + albumin (B + A)? and ?bentonite + chitosan (B + CTS)? on turbidity, color (ACNs, color density-CD and polymeric color-PC), phenolics and antioxidant activity (AOA) during RGJ clarification. Casein alone (4.0 NTU and 9.1% ACN loss) and in combination with bentonite (4.4 NTU and 12.3% ACN loss), followed by B + A (5.7 NTU and 12.3% ACN loss) resulted in best clarity and was associated with least change in ACNs. These clarifications also resulted in high CD (intensive red color) and low PC (low browning). At all dosages, gelatin and albumin were associated with highest ACN losses, while casein in greatest retention. ?Bentonite + casein,? followed by ?bentonite + albumin,? achieved the best clarification of