Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage

Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage Collagen hydrolysate clarifier (CHC), which was prepared by enzymatic hydrolysis of pigskin shavings (collagen waste) in our previous study, was applied in the clarification of a Chrysanthemum beverage. CHC exhibited an excellent clarification effect on the Chrysanthemum beverage due to the significant improvement of the beverage transmittance from 55.4% to 96.2%. The clarification performance was influenced by CHC dosage, pH, temperature and clarification time. The highest transmittance was obtained at a CHC dosage of 0.8 g/L, pH 5.45, temperature of 29 °C and duration of 3 h. After clarification of CHC, the proteins, polyphenols, sugars and flavonoids in the Chrysanthemum beverage were all slightly reduced, but their retention rates were still more than 80%. The sensory quality and storage stability were improved greatly due to the increased total sensory quality score from 62.7 to 85.6 and the prolonged storage time from 1 day to 12 days. Moreover, the cost was estimated to be as low as $0.93/kg. Therefore, CHC is suitable for application in the clarification of plant beverages. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.041
Publisher site
See Article on Publisher Site

Abstract

Collagen hydrolysate clarifier (CHC), which was prepared by enzymatic hydrolysis of pigskin shavings (collagen waste) in our previous study, was applied in the clarification of a Chrysanthemum beverage. CHC exhibited an excellent clarification effect on the Chrysanthemum beverage due to the significant improvement of the beverage transmittance from 55.4% to 96.2%. The clarification performance was influenced by CHC dosage, pH, temperature and clarification time. The highest transmittance was obtained at a CHC dosage of 0.8 g/L, pH 5.45, temperature of 29 °C and duration of 3 h. After clarification of CHC, the proteins, polyphenols, sugars and flavonoids in the Chrysanthemum beverage were all slightly reduced, but their retention rates were still more than 80%. The sensory quality and storage stability were improved greatly due to the increased total sensory quality score from 62.7 to 85.6 and the prolonged storage time from 1 day to 12 days. Moreover, the cost was estimated to be as low as $0.93/kg. Therefore, CHC is suitable for application in the clarification of plant beverages.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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