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Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez

Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional pekmez earth for tartaric acid adsorption. The objectives of this study were to investigate...

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Autores principales: Rezaei, Mohammad, Alizadeh Khaledabad, Mohammad, Moghaddas Kia, Ehsan, Ghasempour, Zahra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300086/
https://www.ncbi.nlm.nih.gov/pubmed/32566204
http://dx.doi.org/10.1002/fsn3.1586
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author Rezaei, Mohammad
Alizadeh Khaledabad, Mohammad
Moghaddas Kia, Ehsan
Ghasempour, Zahra
author_facet Rezaei, Mohammad
Alizadeh Khaledabad, Mohammad
Moghaddas Kia, Ehsan
Ghasempour, Zahra
author_sort Rezaei, Mohammad
collection PubMed
description Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional pekmez earth for tartaric acid adsorption. The objectives of this study were to investigate the effect of calcium carbonate, nano‐silica, alumina, and activated carbon as adsorbents and also contact time in grape juice deacidification, and to determine the effects of these adsorbents on the physicochemical properties of grape juice by using the Box–Behnken statistical design. By applying different amounts of these adsorbents in grape juice, the magnitude of acidity decrement and the physicochemical properties such as acidity, pH, transmittance, the amount of reducing sugars, formalin index, and adsorption efficiency were investigated. Data analysis showed that different mixtures of adsorbents at different concentrations had significant effects on acidity and pH of the samples but no effects on the level of reducing sugars and formalin index were observed (p > .05). According to the results, the adsorption capacity with the highest calcium carbonate content (0.7 g/100 ml) was about 88%; the maximum acidity decrements of up to 92% were achieved using the treatments containing calcium carbonate, nano‐silica, and activated carbon, while alumina failed to affect the acidity of the samples. Optimum conditions were obtained in 1.27, 0.21, 0.7, and 0.07 g/100 ml alumina, nano‐silica, calcium carbonate, and activated carbon, respectively, resulting pH 4.3 and acidity 0.37% in grape syrup.
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spelling pubmed-73000862020-06-18 Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez Rezaei, Mohammad Alizadeh Khaledabad, Mohammad Moghaddas Kia, Ehsan Ghasempour, Zahra Food Sci Nutr Original Research Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional pekmez earth for tartaric acid adsorption. The objectives of this study were to investigate the effect of calcium carbonate, nano‐silica, alumina, and activated carbon as adsorbents and also contact time in grape juice deacidification, and to determine the effects of these adsorbents on the physicochemical properties of grape juice by using the Box–Behnken statistical design. By applying different amounts of these adsorbents in grape juice, the magnitude of acidity decrement and the physicochemical properties such as acidity, pH, transmittance, the amount of reducing sugars, formalin index, and adsorption efficiency were investigated. Data analysis showed that different mixtures of adsorbents at different concentrations had significant effects on acidity and pH of the samples but no effects on the level of reducing sugars and formalin index were observed (p > .05). According to the results, the adsorption capacity with the highest calcium carbonate content (0.7 g/100 ml) was about 88%; the maximum acidity decrements of up to 92% were achieved using the treatments containing calcium carbonate, nano‐silica, and activated carbon, while alumina failed to affect the acidity of the samples. Optimum conditions were obtained in 1.27, 0.21, 0.7, and 0.07 g/100 ml alumina, nano‐silica, calcium carbonate, and activated carbon, respectively, resulting pH 4.3 and acidity 0.37% in grape syrup. John Wiley and Sons Inc. 2020-04-21 /pmc/articles/PMC7300086/ /pubmed/32566204 http://dx.doi.org/10.1002/fsn3.1586 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Rezaei, Mohammad
Alizadeh Khaledabad, Mohammad
Moghaddas Kia, Ehsan
Ghasempour, Zahra
Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title_full Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title_fullStr Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title_full_unstemmed Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title_short Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
title_sort optimization of grape juice deacidification using mixture of adsorbents: a case study of pekmez
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300086/
https://www.ncbi.nlm.nih.gov/pubmed/32566204
http://dx.doi.org/10.1002/fsn3.1586
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