Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices |
| |
| Authors: | KATHARINE M WALL VALERIE M TAIT KENNETH C EASTWELL CAROL A REID THOMAS HJ BEVERIDGE |
| |
| Affiliation: | Authors Wall, Tait, Eastwell, and Beveridge are affiliated with Agriculture and Agri-Food Canada, Research Centre, Summerland, British Columbia V0H 1Z0.;Author Reid is with Sun-Rype Products Ltd., 1165 Ethel St., Kelowna, British Columbia V1Y 7N6, Canada. |
| |
| Abstract: | Haze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze-free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of ‘reactive’ material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of ‘haze potential’ in clarified apple juice. |
| |
| Keywords: | haze phenolics clarified apple juice |
|
|
