Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice
Apple (<i>Malus domestica</i> 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 production process is the clarifica...
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MDPI AG
2025-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/15/6/3415 |
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| author | Julianna Kereszturi Csenge Béres István Dalmadi Mónika Máté |
| author_facet | Julianna Kereszturi Csenge Béres István Dalmadi Mónika Máté |
| author_sort | Julianna Kereszturi |
| collection | DOAJ |
| description | Apple (<i>Malus domestica</i> 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 production process is the clarification procedure, which improves the product’s purity, visual appeal, and shelf stability by removing solids, colloids, and polyphenols. This study examines the efficacy of plant-based clarifiers, LittoFresh Liquid and FloaClair, in combination with three mineral agents—KlarSol30, GranuBent Pore-Tec, and Seporit Pore-Tec—on the quality of apple juice. The following analytical procedures were conducted: measurement of turbidity (NTU), color stability (ΔE*), transmittance at 440 nm, antioxidant capacity (FRAP), and total polyphenol content (TPC). The results showed that plant-based clarifiers were effective in reducing turbidity by up to 45% while improving transmittance levels by an average of 30% compared to untreated samples. Additionally, plant-based agents retained up to 20% more polyphenols and exhibited a 15% higher antioxidant capacity than traditional gelatin-based clarifiers. |
| format | Article |
| id | doaj-art-89a15bee838f42f3bb6f33ba9253fd11 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-89a15bee838f42f3bb6f33ba9253fd112025-08-20T02:42:41ZengMDPI AGApplied Sciences2076-34172025-03-01156341510.3390/app15063415Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple JuiceJulianna Kereszturi0Csenge Béres1István Dalmadi2Mónika Máté3Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, HungaryDepartment of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, HungaryDepartment of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 45 Ménesi út, 1118 Budapest, HungaryDepartment of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, HungaryApple (<i>Malus domestica</i> 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 production process is the clarification procedure, which improves the product’s purity, visual appeal, and shelf stability by removing solids, colloids, and polyphenols. This study examines the efficacy of plant-based clarifiers, LittoFresh Liquid and FloaClair, in combination with three mineral agents—KlarSol30, GranuBent Pore-Tec, and Seporit Pore-Tec—on the quality of apple juice. The following analytical procedures were conducted: measurement of turbidity (NTU), color stability (ΔE*), transmittance at 440 nm, antioxidant capacity (FRAP), and total polyphenol content (TPC). The results showed that plant-based clarifiers were effective in reducing turbidity by up to 45% while improving transmittance levels by an average of 30% compared to untreated samples. Additionally, plant-based agents retained up to 20% more polyphenols and exhibited a 15% higher antioxidant capacity than traditional gelatin-based clarifiers.https://www.mdpi.com/2076-3417/15/6/3415apple juiceplant-based clarifiersturbiditycolor stabilityantioxidantpolyphenol |
| spellingShingle | Julianna Kereszturi Csenge Béres István Dalmadi Mónika Máté Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice Applied Sciences apple juice plant-based clarifiers turbidity color stability antioxidant polyphenol |
| title | Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice |
| title_full | Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice |
| title_fullStr | Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice |
| title_full_unstemmed | Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice |
| title_short | Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice |
| title_sort | evaluation of the effectiveness of plant protein based cleaning agents in the production of industrial filtered clarified apple juice |
| topic | apple juice plant-based clarifiers turbidity color stability antioxidant polyphenol |
| url | https://www.mdpi.com/2076-3417/15/6/3415 |
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