ReviewJournal of food science and technology2024
Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage.
Review in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Natural Control of Food-Borne Pathogens Using Chitosan.Microorganisms · 2025Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study was aimed to develop a novel clarification aid using chitosan, replacing the existing clarification techniques/methods which has a predominant importance in the production of sour cherry juice. The effectiveness of chitosan as clarification aid was compared with existing clarification aids, during the storage of the sour cherry juice at 4ºC and 25ºC for six months. Based on preliminary experiments, sour cherry juices were prepared and turbidity, pH, titration acidity, soluble solids content, total anthocyanin, total phenols and antioxidant capacities were estimated from juices prepared from chitosan-based clarification aid and other clarification aids, and comparative analysis was done. Sour cherry juices produced with chitosans as clarification aid showed at least as good properties as the commercial mixture, especially when evaluated in terms of phytochemical properties such as total phenolic content, anthocyanin content, and total antioxidant capacity, at both 4 and 25℃ storages. Chitosan, obtained from recycling waste, has been successfully used to clarify sour cherry juice instead of commercial chemical mixtures. Chitosan has been validated as a valuable alternative to commercial clarification aids.
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Registered trials
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