Journal of Experimental Food Chemistry

Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

Abstract

Mario A García*,Alicia Casariego,Yadira Arnet,Nilia de la Paz,Mirna Fernández,Margarita Núñez de Villavicencio

The use of chitosan acid salts was assessed in the clarification orange nectar. Clarification process was performed at laboratory scale by the classical methodology of jar test by adding chitosan acetate or chitosan lactate at concentrations between 0 g/L and 2 g/L of nectar. Numerical optimization method was used through an IV Optimal response surface for the best variant of coagulation-flocculation based on clarification yield. No significant effect of the salt type and concentration or clarification time on the physicochemical parameters of nectars were observed. Both chitosan acid salts could be used as clarifying agents, although chitosan lactate at 1 g/L was more effective, obtaining the highest yield (66.14%) to a time of 90 min. In general, there was no significant influence of the type and concentration of chitosan acid salt on the sensory attributes of the products and nectar clarified with chitosan lactate showed the higher overall quality.