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

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dc.contributor.authorDiblan, Sevgin
dc.contributor.authorOzkan, Mehmet
dc.date.accessioned2025-01-06T17:36:59Z
dc.date.available2025-01-06T17:36:59Z
dc.date.issued2021
dc.description.abstractLow 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 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 RGJ.
dc.description.sponsorshipAnkara University Scientific Research Projects Office Turkey [13L4343004]
dc.description.sponsorshipThis study is in part of Dr. Diblan's master thesis and funded by Ankara University Scientific Research Projects Office Turkey (Grant #13L4343004). The authors acknowledge the valuable suggestions of Associate Professor Meltem Turkyilmaz during the preparation of this manuscript.
dc.identifier.doi10.1016/j.foodchem.2021.129321
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33667922
dc.identifier.scopus2-s2.0-85101875877
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.129321
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2065
dc.identifier.volume352
dc.identifier.wosWOS:000636068500008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectClarification
dc.subjectAnthocyanins
dc.subjectPhenolics
dc.subjectBentonite
dc.subjectChitosan
dc.subjectGelatin
dc.subjectCasein
dc.subjectAlbumin
dc.titleEffects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice
dc.typeArticle

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