Tannins in Fruit Juices and their Removal
Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previous...
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Chiang Mai University
2020
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th-cmuir.6653943832-686732020-05-20T04:41:51Z Tannins in Fruit Juices and their Removal Trakul Prommajak Noppol Leksawasdi Nithiya Rattanapanone Fruit juice Tannin Gelatin Polysaccharides Tannase Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October. Tannins are groups of phenolic compounds that cause astringency and turbidity in fruit juices. Many factors had an influence on the concentration of tannins in fruit juices, including cultivar, parts and maturity stages, as well as pH and viscosity of juices. Many methods were investigated for tannins removal from fruit juices. Physical methods included heat treatment and membrane filtration. Chemical methods were based on clarifying agents included polysaccharides (starch and chitosan), proteins (gelatin and casein) and synthetic polymers (polyvinyl polypyrolidone). The enzymatic method was based on the application of enzyme tannase to hydrolyze tannins into soluble compounds. Tannins removal efficiency of each method depended on fruit juice, type and parameters of the method. Downstream process should be considered especially for application of clarifying agents. 2020-05-20T04:41:51Z 2020-05-20T04:41:51Z 2020 Chiang Mai University (CMU) Journal of Natural Sciences 19,1 (Jan-Mar 2020), p.76-90 2465-4337 http://cmuj.cmu.ac.th/uploads/journal_list_index/583260515.pdf http://cmuir.cmu.ac.th/jspui/handle/6653943832/68673 Eng Chiang Mai University |
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Chiang Mai University |
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Chiang Mai University Library |
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Asia |
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Thailand Thailand |
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Chiang Mai University Library |
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CMU Intellectual Repository |
| language |
English |
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Fruit juice Tannin Gelatin Polysaccharides Tannase |
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Fruit juice Tannin Gelatin Polysaccharides Tannase Trakul Prommajak Noppol Leksawasdi Nithiya Rattanapanone Tannins in Fruit Juices and their Removal |
| description |
Chiang Mai University (CMU) Journal of Natural Sciences is dedicated to the publication of original research in Sciences & Technology and the Health Sciences. Submissions are welcomed from CMU, as well as other Thai and foreign institutions. All submissions must be original research not previously published or simultaneously submitted for publication. Manuscripts are peer reviewed using the double -blinded review system by at least 2 reviewers before acceptance. The CMU Journal of Natural Sciences is published four times a year, in January, April, July and October. |
| author |
Trakul Prommajak Noppol Leksawasdi Nithiya Rattanapanone |
| author_facet |
Trakul Prommajak Noppol Leksawasdi Nithiya Rattanapanone |
| author_sort |
Trakul Prommajak |
| title |
Tannins in Fruit Juices and their Removal |
| title_short |
Tannins in Fruit Juices and their Removal |
| title_full |
Tannins in Fruit Juices and their Removal |
| title_fullStr |
Tannins in Fruit Juices and their Removal |
| title_full_unstemmed |
Tannins in Fruit Juices and their Removal |
| title_sort |
tannins in fruit juices and their removal |
| publisher |
Chiang Mai University |
| publishDate |
2020 |
| url |
http://cmuj.cmu.ac.th/uploads/journal_list_index/583260515.pdf http://cmuir.cmu.ac.th/jspui/handle/6653943832/68673 |
| _version_ |
1681752674675982336 |