Effect of Gelatin on Apple Juice Turbidity

Autores
Benitez, Elisa Ines; Lozano, Jorge Enrique
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Clarification of apple juice by flocculation and precipitation with bentonite and gelatin is explained on a more systematic basis, essentially through the determination of turbidity and zeta-potential. Apple juice was also treated with Polyvinylpolypyrrolidone (PVPP) to remove total polyphenol. Gelatin-particle complex was evaluated as the increase in juice turbidity after the adding of tannic acid. The change of slope during Zeta potential determination indicated that electrostatic forces predominate at low gelatin content, and hydrophobic and hydrophilic interactions occur later at a higher gelatin content. Results also indicated that tannic acid test is useful for determining optimal gelatin concentration for clarification, as test was unaffected by soluble solids, acidity, or pectinase treatment. Gelatin consumption was mainly attributed to colloidal particles. Finally, results indicated that risk of haze by free gelatin in juice required at least 10 times more gelatin than the optimum dosage for clarification.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Bentonite
Gelatin
Polyphenol
Pvpp
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/216049
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of Gelatin on Apple Juice TurbidityBenitez, Elisa InesLozano, Jorge EnriqueBentoniteGelatinPolyphenolPvpphttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Clarification of apple juice by flocculation and precipitation with bentonite and gelatin is explained on a more systematic basis, essentially through the determination of turbidity and zeta-potential. Apple juice was also treated with Polyvinylpolypyrrolidone (PVPP) to remove total polyphenol. Gelatin-particle complex was evaluated as the increase in juice turbidity after the adding of tannic acid. The change of slope during Zeta potential determination indicated that electrostatic forces predominate at low gelatin content, and hydrophobic and hydrophilic interactions occur later at a higher gelatin content. Results also indicated that tannic acid test is useful for determining optimal gelatin concentration for clarification, as test was unaffected by soluble solids, acidity, or pectinase treatment. Gelatin consumption was mainly attributed to colloidal particles. Finally, results indicated that risk of haze by free gelatin in juice required at least 10 times more gelatin than the optimum dosage for clarification.Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaPlapiqui2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/216049Benitez, Elisa Ines; Lozano, Jorge Enrique; Effect of Gelatin on Apple Juice Turbidity; Plapiqui; Latin American Applied Research; 37; 4; 12-2007; 261-2660327-07931851-8796CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.org.ar/scielo.php?pid=S0327-07932007000400006&script=sci_abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:36Zoai:ri.conicet.gov.ar:11336/216049instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:47:36.547CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Gelatin on Apple Juice Turbidity
title Effect of Gelatin on Apple Juice Turbidity
spellingShingle Effect of Gelatin on Apple Juice Turbidity
Benitez, Elisa Ines
Bentonite
Gelatin
Polyphenol
Pvpp
title_short Effect of Gelatin on Apple Juice Turbidity
title_full Effect of Gelatin on Apple Juice Turbidity
title_fullStr Effect of Gelatin on Apple Juice Turbidity
title_full_unstemmed Effect of Gelatin on Apple Juice Turbidity
title_sort Effect of Gelatin on Apple Juice Turbidity
dc.creator.none.fl_str_mv Benitez, Elisa Ines
Lozano, Jorge Enrique
author Benitez, Elisa Ines
author_facet Benitez, Elisa Ines
Lozano, Jorge Enrique
author_role author
author2 Lozano, Jorge Enrique
author2_role author
dc.subject.none.fl_str_mv Bentonite
Gelatin
Polyphenol
Pvpp
topic Bentonite
Gelatin
Polyphenol
Pvpp
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Clarification of apple juice by flocculation and precipitation with bentonite and gelatin is explained on a more systematic basis, essentially through the determination of turbidity and zeta-potential. Apple juice was also treated with Polyvinylpolypyrrolidone (PVPP) to remove total polyphenol. Gelatin-particle complex was evaluated as the increase in juice turbidity after the adding of tannic acid. The change of slope during Zeta potential determination indicated that electrostatic forces predominate at low gelatin content, and hydrophobic and hydrophilic interactions occur later at a higher gelatin content. Results also indicated that tannic acid test is useful for determining optimal gelatin concentration for clarification, as test was unaffected by soluble solids, acidity, or pectinase treatment. Gelatin consumption was mainly attributed to colloidal particles. Finally, results indicated that risk of haze by free gelatin in juice required at least 10 times more gelatin than the optimum dosage for clarification.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Clarification of apple juice by flocculation and precipitation with bentonite and gelatin is explained on a more systematic basis, essentially through the determination of turbidity and zeta-potential. Apple juice was also treated with Polyvinylpolypyrrolidone (PVPP) to remove total polyphenol. Gelatin-particle complex was evaluated as the increase in juice turbidity after the adding of tannic acid. The change of slope during Zeta potential determination indicated that electrostatic forces predominate at low gelatin content, and hydrophobic and hydrophilic interactions occur later at a higher gelatin content. Results also indicated that tannic acid test is useful for determining optimal gelatin concentration for clarification, as test was unaffected by soluble solids, acidity, or pectinase treatment. Gelatin consumption was mainly attributed to colloidal particles. Finally, results indicated that risk of haze by free gelatin in juice required at least 10 times more gelatin than the optimum dosage for clarification.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/216049
Benitez, Elisa Ines; Lozano, Jorge Enrique; Effect of Gelatin on Apple Juice Turbidity; Plapiqui; Latin American Applied Research; 37; 4; 12-2007; 261-266
0327-0793
1851-8796
CONICET Digital
CONICET
url http://hdl.handle.net/11336/216049
identifier_str_mv Benitez, Elisa Ines; Lozano, Jorge Enrique; Effect of Gelatin on Apple Juice Turbidity; Plapiqui; Latin American Applied Research; 37; 4; 12-2007; 261-266
0327-0793
1851-8796
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.scielo.org.ar/scielo.php?pid=S0327-07932007000400006&script=sci_abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Plapiqui
publisher.none.fl_str_mv Plapiqui
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.260194

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