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Clarification, preservation, and shelf life evaluation of cashew apple juice

机译：腰果苹果汁的澄清，保存和保质期评估

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摘要

Cashew apples are tropical fruits rich in sugars, minerals, and vitamin C. In spite of having high nutritional value, neither the fresh cashew apples nor the juice is consumed due to astringency. In the present investigation an attempt was made to reduce the astringency without affecting the nutrient quality of the juice. The clarifying agent, sago at a concentration of 2 g/L, has decreased the tannins by 42.85% but the respective sample’s visual clarity is only 94%. The same clarifying agent with the same concentration along with sterile filtration has decreased the tannins by 41.75% with improved visual clarity of 96%. This clarified juice sample was treated with chemical preservatives and the quality of the juice was assessed periodically up to 4 months. The shelf life of juice treated with citric acid and benzoic acid at 0.1 g/L each and stored at 4°C was prolonged up to 90 days.
机译：腰果苹果是富含糖，矿物质和维生素C的热带水果。尽管具有很高的营养价值，但由于涩味，新鲜腰果和果汁都不会被食用。在本研究中，试图减少涩味而不影响果汁的营养品质。西米浓度为2 g / L的澄清剂使单宁酸降低了42.85％，但相应样品的视觉清晰度仅为94％。具有相同浓度的相同澄清剂以及无菌过滤技术使单宁酸降低了41.75％，视觉清晰度提高了96％。用化学防腐剂处理澄清的果汁样品，并定期评估果汁的质量（最长4个月）。分别以0.1 g / L的柠檬酸和苯甲酸处理并在4°C下储存的果汁的货架期延长至90天。

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