Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.

@article{Fang2007EffectOF,
  title={Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.},
  author={Zhongxiang Fang and Min Zhang and Weihua Du and Jingcai Sun},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 1},
  pages={113-9}
}
Bayberry juice was fined with the methods of xanthan/chitosan (XC) or gelatin/bentonite (GB), and then filtered with diatomaceous earth filtration (DF) or ultrafiltration (UF, MWCO 100 kDa). Their effects on juice haze formation were investigated. The XC fining method was more effective than the GB method in removal of the total monomeric anthocyanin, total phenolics, and protein, with less haze formed in the XC fined juice. The DF reduced 2-5% of the total phenolics and 21-23% of protein… CONTINUE READING