Fruit nectars stability

Vasquez-Caicedo, A. L., S. Schilling, R. Carle et al. 2007. Effects of thermal processing and fruit matrix on (3-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar. FoodChem. 102 1172-1186. 

Kirca, A., Ozkan, M., and Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem. 97, 598 05. 

Pectinases, cellulases and hemicellulases are used for clarification of fruit juices, juice extraction, improvement of cloud stability of vegetable and fruit juices and nectars, liquefaction and maceration of fruits and vegetables, reduction of cooking time of pulses and improvement of rehydration characteristics of dried vegetables. The chemical basis of these treatments and of the consequential changes in sensory and nutritional quality are discussed. 

The extent and mode of bioconversions of pectic substances in situ, their solubilization and depolymerization effect consistency, cloud behaviour, pressing characteristics, juice release, soluble solids, clarification, haze formation and browning potential. We have been studying plant cell wall degradation with pure and well characterized enzymes and from the results of these studies we are now able to better define the various stages in cell wall degradation and to understand implications for fruit processing. This will be demonstrated in apple juice production and stabilization of apricot nectar. 

Tara gum is useful in thickening various fruit drinks and diet drinks without sugar. Tara gum and carrageenan are used to stabilize chocolate syrups and chocolate powder mixtures. Nectars consisting of fruit puree, fruit juice, sugar, citric acid, and ascorbic acid get a good texture and a stable viscosity [85, 86] by the addition of 0.2% to 0.8% of Tara gum. 

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