Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes...
Apple juice is one of the most consumed fruit juices in the world. Raw apple juice is viscous, turbid, and brown in color and contains several spoilage microorganisms. These are the reasons behind the application of several steps of clarification and...
Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorp...
This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variab...
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite c...
The purification and concentration of orange juice are crucial to remove undesirable materials, such as pectin, which is responsible for juice clouds; or limonene, which is responsible for bitter taste. Membrane-based juice clarification is preferred...
In this study, Cu2+-chelated magnetic silicon dioxide nanoparticles were synthesized as carriers for laccase immobilization. The prepared magnetic immobilized laccase was applied in the clarification of sugarcane juice. The optimal conditions for the...
The clarification of blood orange juice by ultrafiltration (UF) was investigated by using three hollow fiber membrane modules characterized by different membrane materials (polysulfone (PS) and polyacrylonitrile (PAN)) and molecular weight cut-off (M...
Fruit consumption guarantees the supply of most of the necessary nutrients for a complete and balanced diet, as it is a relevant source of vitamins, minerals, and antioxidants. In particular, pomegranate has very interesting medicinal properties, suc...
This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin...
The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm...
Cold-adapted pectin lyases are particularly useful in the extraction and clarification of freshly squeezed fruit juices at low temperatures, as they effectively reduce juice viscosity and improve light transmittance. With the increasing attention on...
The performance of stainless steel membranes with pore sizes of 100 and 20 nm in clarifying limed sugarcane juice was investigated under different operating conditions. An increase in transmembrane pressure (TMP) for the 20 nm membrane from 2 to 5 ba...
Cloudy huyou juice is increasingly popular for its unique flavor, but flocculent precipitation after cold storage and thawing affects its sensory quality and increases production costs. This study optimized the clarification of thawed cloudy huyou ju...
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using...
Valorization of agro-industrial waste through greener and biotechnological processes are promising approaches to minimize the generation of agro-industrial waste. Therefore, the study aimed to produce lignocellulolytic enzymes from agro-industrial wa...
Winemakers use technical enzymes to assist with clarification, extraction, and other processes in winemaking. In some cases, enzyme mixes are found to be ineffective for a variety of reasons. This study characterizes difficult-to-clarify juices from...
In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of se...
Membrane technology provides advantages for separating and purifying food materials, including juice clarification. Ultrafiltration processes for fruit juices aim to remove haze components and maintain the stabilization of the juices. However, the me...
Pectinases are enzymes used in several industrial processes. Seven agroindustrial wastes—jackfruit seed meal (Artocarpus heterophyllus), cocoa seed peel (Theobroma cacao), cocoa husks (Theobroma cacao), passion fruit husks (Passiflora edulis),...
The high amount of starch in fruits is responsible for its post-processing cloudiness. In the current study, α-amylase from porcine pancreases was immobilized onto carboxymethyl cellulose/polyacrylamide (CMC/PAM) hydrogel. This in-house-built C...
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processi...
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to...
Enzymes that degrade pectin are called pectinases. Pectinases of microbial origin are used in juice clarification as the process is cost-effective. This study screened a pectinase-producing bacterium isolated from soil and identified as Bacillus subt...
In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial m...
This study aimed to isolate salt-tolerant pectinolytic bacteria from the rhizosphere of a salt marsh plant and utilize their pectinases for the clarification of detox juice preparation. Sixteen halophilic bacterial strains were isolated from the rhiz...
Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentra...
A clarification method was proposed to ameliorate the technological quality of fruit juices by preserving bioactive compounds. This study evaluated the in vitro antioxidant and hypoglycemic activities and the in vivo effects of Punica granatum L. nat...
In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillusniger. Furthermore, it evaluated the stability of the en...
Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, theref...
Membranes were used in many aqueous applications, including in food processing, e.g., clarification of fruit juices. Typical drawbacks of membrane processes are membrane fouling, which promotes deterioration of processed products. During application...
Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characteriz...
Jaggery, a non-centrifugal sugar (NCS), is a naturally produced sweetener and a good source of minerals, essential vitamins and bioactives. Jaggery manufacturing is a continuous heat and mass transfer process which involves various unit operations an...
Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatmen...
The clarification of sugarcane juice is a crucial stage in the sugar manufacturing process, as it affects evaporator performance, sugar quality and yield. The emergence of environmentally friendly and efficient adsorption technology has resulted in w...
Pectinases are a series of enzymes that degrade pectin and have been used extensively in the food, feed, and textile industries. The ruminant animal microbiome is an excellent source for mining novel pectinases. Two polygalacturonase genes, IDSPga28-...
Protein-based clarification agents were tested to clarify Chardonnay grape musts during sedimentation. The experiments were conducted in the Etyek–Buda Wine Region in Northwest Hungary over four vintages between 2020 and 2023. The performance o...
There is currently much interest in pomegranate juice because of the high content of phenolic compounds. Moreover, the interest in the separation of bioactive compounds from natural sources has remarkably grown. In this work, for the first time, the...
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column (SCC) dis...
The orange press liquor is a by-product of the orange juice production containing bioactive compounds recognized for their beneficial implications in human health. The recovery of these compounds offers new opportunities for the formulation of produc...
Apple (Malus domestica Borkh.) juice is a globally popular beverage that is valued for its pleasing flavor, wide availability, and health benefits, including support for cardiovascular health and antioxidant properties. A critical element of the prod...
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inact...
Pectinases are a group of enzymes with broad application, including in plant fiber processing, pectic wastewater treatment, paper pulping, fruit juice extraction, and clarification. With an increasing industrial demand for these enzymes, it is useful...
The ultrafiltration membrane process is widely used for fruit juice clarification, yet the occurring of fouling promotes a decline in process efficiency. To reduce the fouling potential in the membrane application in food processing, the use of natur...
Press liquors are typical by-products of the citrus juice processing characterized by a high content of organic compounds and associated problems of environmental impact, which imply high treatment costs. However, these wastes contain a great number...
Previous studies have revealed that some proteins in Bombyx mori larvae digestive juice show antiviral activity. Here, based on the label-free proteomics data, BmLipase member H-A (BmLHA) was identified as being involved in the response to BmNPV infe...
Laccases have been widely used for fruit juice clarification, food modification, and paper pulp delignification. In addition, laccases exhibit remarkable performance in the degradation of toxic substances, including pesticides, organic synthetic dyes...
Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method f...
Non-centrifugal cane sugar (NCS) is a traditional sweetener in most sugarcane regions of the world. In Colombia, this product has a socio-economic importance due to the extensive cultivation area and the high consumption rate per capita. NCS traditio...
Rosa sterilis (RS) is a characteristic fruit in southwestern China that has numerous health benefits; however, its pharmacological effect needs further clarification, especially with respect to the exploration of its potential anti-breast-cancer effe...
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