Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

The increasing in the consumption of juices, nectars and beverages is promoted by the new living styles and eating habits related with the healthy properties of this type of products. The turbidity of juices and nectars are associated with the presence of colloidal suspensions of cellular components with varying amounts of small pieces of tissue, where the solids content is generally between 5% and 20% (w/w).

In many instances, this turbidity is not striking in certain products. So that, some methods as clarification can be achieved to decrease the turbidity.Clarification by physical enzymaticm and chemical treatments or a combination of them are commonly methods in the processing of fruit juices and nectars.

Clarification through clarifying agents such as gelatin, bentonite, silica sol and polyvinyl pyrrolidone or a combination of these compounds was reported. Another alternative is the use of chitosan, a nontoxic and biodegradable agent that for its polycationic feature, has been successfully employed in the clarification of wine, juices of apple.