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Related Experiment Videos

Haze and cloud in apple juices

T Beveridge1

  • 1Agriculture and Agri-Food Canada Research Centre, Summerland, British Columbia, Canada.

Critical Reviews in Food Science and Nutrition
|February 1, 1997
PubMed
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Apple juice turbidity can be desirable, creating a stable opalescence, or undesirable, forming haze and sediment from various mechanisms. Understanding these processes helps control juice quality and consumer acceptance.

Area of Science:

  • Food Science
  • Biochemistry

Background:

  • Turbidity in apple juice is a critical quality attribute, influenced by pectin-solubilized particles.
  • Consumer perception dictates whether turbidity is desirable (opalescence) or undesirable (haze/sediment).

Purpose of the Study:

  • To elucidate the mechanisms behind desirable opalescence and undesirable haze/sediment formation in apple juice.
  • To discuss the role of processing treatments like blanching and enzymatic treatments in juice stability.

Main Methods:

  • Literature review of haze formation mechanisms.
  • Analysis of haze-sediment morphology using light and electron microscopy (where available).

Main Results:

  • Desirable opalescence is linked to stable pectin-stabilized particles, enhanced by blanching.

Related Experiment Videos

  • Undesirable haze/sediment can result from starch retrogradation, protein-phenol aggregation, phenol oxidation, carbohydrate crystallization, and enzymatic activity.

    • Conclusions:

    • Blanching improves juice stability by altering particle size and pectin characteristics.
    • Various chemical and physical factors contribute to undesirable haze and sediment, with potential impact from macerase enzymes.