alexa Clarification and Stability Enhancement of Pear Juice using Loose Nanofiltration
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Clarification and Stability Enhancement of Pear Juice using Loose Nanofiltration

1Technical Manager - Fats & Whey Fonterra Australia Pty Ltd, 327 Ferntree Gully Road, Mt Waverley, Vic 3149, Australia

2Program Manager Product Innovation Dairy Australia, Level 5, IBM Centre, 60 City Road, Southbank, Victoria, 3006, Australia

3Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria 3010, Australia

*Corresponding Author:
Said Ajlouni
Department of Agriculture and Food Systems
Melbourne School of Land and Environment
The University of Melbourne
Parkville, Victoria 3010, Australia
Tel: (03) 83448620
Fax: (03) 83445037
E-mail: [email protected]

Received date: May 04, 2012; Accepted date: July 10, 2012; Published date: July 15, 2012

Citation: Vivekanand V, Iyer M, Ajlouni S (2012) Clarification and Stability Enhancement of Pear Juice using Loose Nanofiltration. J Food Process Technol 3:162. doi:10.4172/2157-7110.1000162

Copyright: © 2012 Vivekanand V, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

This research explored the possible application of loose Nanofiltration (NF) to enhance stability and shelf life of pear juices. The results obtained from loose Nanofiltration of sulfite pre-treated (SPT) and sulphite un-treated pear juices (SUT) showed similar patterns of decline in flux rate and increase in volume concentration ratio (VCR) over time. The treated juice (loose NF permeate) showed a significant (P < 0.05) increase in lightness (L*), improvement from brownish tinge to clear light greenish tinge (a*) and an improvement in overall colour difference (ΔEab) values. Additionally, loose NF permeates from SPT and SUT were much clearer than the control as indicated by 87-91% improvement in percent adsorption. Loose NF permeates compared to control showed only a minor increase in the absorbance values when tested for stability at 80°C. Such changes in the permeate characteristics indicated significant improvement juice quality. The retentate from loose NF revealed high sugar content (17-18°Brix), was dark brown in colour and contained more organic acids.

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