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Opalescent and cloudy fruit juices: formation and particle stability
1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland BC.
Critical Reviews in Food Science and Nutrition
|August 16, 2002
Summary
Cloudy fruit juices owe their stability to fine particulate matter, primarily composed of protein, carbohydrate, and lipids. Understanding these components and particle characteristics is key to creating stable, desirable cloudy beverages.
Area of Science:
- Food Science
- Beverage Technology
- Colloid Science
Background:
- Cloudy fruit juices, especially from tropical fruits, represent a rapidly expanding market segment.
- The visual appeal and stability of cloud are critical factors for consumer acceptance.
Purpose of the Study:
- To classify and characterize the components responsible for cloud in fruit juices.
- To identify factors influencing the stability of fruit juice cloud.
Main Methods:
- Centrifugation was used to differentiate between coarse and fine cloud particles.
- Compositional analysis (protein, carbohydrate, lipid, tannin) was performed on isolated cloud fractions.
- Particle size, size distribution, and density were analyzed to assess stability.
Main Results:
- Fine particulate matter was identified as the primary contributor to stable cloud.
- Stable cloud comprises significant amounts of protein, carbohydrate, and lipid, potentially originating from cell membranes.
- Tannins may also be present in the fine cloud fraction.
Conclusions:
- The stability of fruit juice cloud is determined by the characteristics of fine particulate matter.
- Understanding particle properties like size, distribution, and density is crucial for juice cloud stability.
- Factors promoting stable cloud can be leveraged for improved product development in the cloudy juice sector.
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