Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange NectarMario A García1*, Alicia Casariego1, Yadira Arnet2, Nilia de la Paz3, Mirna Fernández1 and Margarita Núñez de Villavicencio2
- *Corresponding Author:
- Mario A García
Pharmacy and Food Institute, University of Havana
St. 222 No. 2317, ZC 13600, Havana, Cuba
Tel: +53 7 2716389
Fax: +53 7 2603894
E-mail: [email protected]
Received Date: 15 October, 2015 Accepted Date: 07 December, 2015 Published Date: 03, January 2016
Citation: García MA, Casariego A, Arnet Y, de la Paz N, Fernández M, et al. (2016) Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar. J Exp Food Chem 2:106. doi: 10.4172/2472-0542.1000106
Copyright: © García MA, 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.
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.