Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)

Vera Calle Edwin Rafael, Ruales Jenny, Dornier Manuel, Sandeaux Jacqueline, Sandeaux Roger, Pourcelly Gérald. 2002. Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa). Desalination, 149 (1-3) : 357-361.

Résumé : The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and flavour products. The reduction of the acidity of the fruit juice can avoid this problem. Various methods such as calcium precipitation, ion-exchange resins and electrodialysis (ED) with homopolar and bipolar membranes (BMs) were investigated to deacidify yellow passion fruit juice. The pH of the juice was increased from 2.9 to 4.0. Calcium hydroxide and ED with BM are the most suitable processes in terms of physicochemical and sensorial analyses.

Mots-clés Agrovoc : Passiflora edulis, grenadille, désacidification, précipitation, électrodialyse, chromatographie, échange d'ion, jus de fruits, clarification

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Vera Calle Edwin Rafael, EPN (ECU)
• Ruales Jenny, EPN (ECU)
• Dornier Manuel, CIRAD-FLHOR-ARF (FRA)
• Sandeaux Jacqueline, IEM (FRA)
• Sandeaux Roger, IEM (FRA)
• Pourcelly Gérald, IEM (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/513200/)

Métriques

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