Improved ultrafiltration for color reduction and stabilization of apple juice

V. Gökmen, Z. Borneman, H.H. Nijhuis

Research output: Contribution to journalArticleAcademicpeer-review

55 Citations (Scopus)


Polyphenols that are responsible for haze-formation and browning during storage of clear apple Juice and concentrates could be selectively removed by an ultrafiltration process using membranes of polyethersulfone and polyvinylpyrrolidone. Results were compared with those from commercial UF membranes made out of regenerated cellulose acetate. The effects of laccase treatment on removal of polyphenols and color in apple Juice were also investigated. Custom membranes were effective to reduce the amount of polyphenols. A remarkable desired color removal of apple Juice could also be achieved using these membranes. Resulting products were stable in color and clarity at 50°C up to 6 wk. Laccase treatment increased the percentage removal of polyphenols from apple Juices. However, laccase treated samples were more susceptible to coloration and haze-formation during storage.

Original languageEnglish
Pages (from-to)504-507
Number of pages4
JournalJournal of Food Science
Issue number3
Publication statusPublished - May 1998
Externally publishedYes


  • Apple juice
  • Polyphenols laccase
  • Stabilization
  • Ultrafiltration


Dive into the research topics of 'Improved ultrafiltration for color reduction and stabilization of apple juice'. Together they form a unique fingerprint.

Cite this