Comparison of the new method in purification and decolorization of date juice with the commercial technique

Paper Details

Research Paper 01/06/2015
Views (560)
current_issue_feature_image
publication_file

Comparison of the new method in purification and decolorization of date juice with the commercial technique

Samin Shafiee, Vahid Loghmani, Anousheh Sharifan, Mohammad Hojjatoleslami
J. Biodiv. & Environ. Sci. 6(6), 411-417, June 2015.
Copyright Statement: Copyright 2015; The Author(s).
License: CC BY-NC 4.0

Abstract

Research seems to be essential about lateral products of dates including date juice, due to its high rate of loss and inattention to the lateral products and relevant processes in the country. This study was done in order to achieve the best purification and decolorization conditions of date juice. After processing with saturated lime in the new method of purification and decolorization, the extracted date concentrate got the appropriate pH for colloids and then it obtained the optimum pH for formation of calcium phosphate by phosphoric acid. Also, Purosorb PAD 900 absorbing resin (made in England) was used for decolorization. Bentonite and gelatin were used for purification, and decolorization was done by active carbon in the commercial technique. Statistical analysis was done by SPSS 19 software. The results showed turbidity had reduced in liming-phosphatation and gelatin-bentonite for purification to 98% and 40%, respectively. Moreover, decolorization with absorbing resin caused decolorization of the colors with the wavelengths of 420 and 560 nanometers by 89% and 80%, respectively, while active carbon provided 30% and 78% of decolorization for the above wavelengths.

Ahmad-nia A,  Sahari  M.  1387. Using date powder in formulation of chocolate toffee. Journal of Food science and Technology 53, 1-8.

Asadi M. 2006. Beet-sugar handbook. Wiley- Interscience Publishing Center. 98-114 p.

DeMan  JM.  1999.  Principles  of  food  chemistry. Maryland Aspen Publishing Center. 32-55 p.

Eski A. Juice clarification. 2000. Urumia University Publishing Center. 45-60 p.

Fatemi H. 1387. Food chemistry. Tehran University Publishing Center. 92-107 p.

Gohariardebili A, Habibinajafi M, Haddad khodaparast M. 1384. Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream. Journal of Food science and Technology 21, 23-32.

Gould K, Davies KM, Winefield C. 2009. Anthocyanins: biosynthesis, functions, and applications. Springer. New York, pringer. 289 p.

Institute of Standards and Industrial Research of Iran. 1999. White sugar-specifications and tests ISIRI no.

Liese A, Seelbach K, Wandrey C. 2006. Industrial Biotransformations. Wiley-Vch Publishing Center. 117 p.

Loghmani V, Shokrani R, Hojjatoleslami M, Shafiee S. 1391. Effects of commercial pectinases rapidase smart and rapidase max c80 on the quality of shahani and mazafati date syrups. Journal of Food Technology and Nutrition 47, 105-112.

Niazmand R. 2007. Study effect of acid and pectinase on physicsl properties of datte syrup. Science agriculture Journal 292, 14-21.

Poel PW, Schiweck H, Schwartz TK, Foundation BSD. 1998. Sugar technology: beet and cane sugar manufacture. Berlin. 25-40 p.

Saravacos GD, Maroulis ZB. 2010. Food Process Engineering Operations. Jadavpur University Publishing Center. 30-44 p.

Sarkar FH. 2011. Nutraceuticals and Cancer. Springer. Springer. New York, pringer. 201-230 p.

Shahdadi F, Mirzaei H, Maghsoudlou Y, Ghorbani M, Daraei Garmakhany A. 1390. Effect of drying process on the 18. phenolic-compounds content and antioxidant activity of two varieties of date-palm fruit Kalutehand Mazafati. Journal of Food Technlogy and Nutrition 63, 67-74.

Sharifan A, Mortazavi A, Shafafizonoozian M. 1384. The effect of date palm powder production process on the powder solubility and the amount of reducing sugar in the final product. Journal of Food Technology and Nutrition 23, 27-35.

Related Articles

Cytogenetic and pathological investigations in maize × teosinte hybrids: Chromosome behaviour, spore identification, and inheritance of maydis leaf blight resistance

Krishan Pal, Ravi Kishan Soni, Devraj, Rohit Kumar Tiwari, Ram Avtar, J. Biodiv. & Environ. Sci. 27(2), 70-76, August 2025.

Conservation and trade dynamics of non-timber forest products in local markets in south western Cameroon

Kato Samuel Namuene, Mojoko Fiona Mbella, Godswill Ntsomboh-Ntsefong, Eunice Waki, Hudjicarel Kiekeh, J. Biodiv. & Environ. Sci. 27(2), 58-69, August 2025.

Overemphasis on blue carbon leads to biodiversity loss: A case study on subsidence coastal wetlands in southwest Taiwan

Yih-Tsong Ueng, Feng-Jiau Lin, Ya-Wen Hsiao, Perng-Sheng Chen, Hsiao-Yun Chang, J. Biodiv. & Environ. Sci. 27(2), 46-57, August 2025.

An assessment of the current scenario of biodiversity in Ghana in the context of climate change

Patrick Aaniamenga Bowan, Francis Tuuli Gamuo Junior, J. Biodiv. & Environ. Sci. 27(2), 35-45, August 2025.

Entomofaunal diversity in cowpea [Vigna unguiculata (L.) Walp.] cultivation systems within the cotton-growing zone of central Benin

Lionel Zadji, Roland Bocco, Mohamed Yaya, Abdou-Abou-Bakari Lassissi, Raphael Okounou Toko, J. Biodiv. & Environ. Sci. 27(2), 21-34, August 2025.

Biogenic fabrication of biochar-functionalized iron oxide nanoparticles using Miscanthus sinensis for oxytetracycline removal and toxicological assessment

Meenakshi Sundaram Sharmila, Gurusamy, Annadurai, J. Biodiv. & Environ. Sci. 27(2), 10-20, August 2025.

Bacteriological analysis of selected fishes sold in wet markets in Tuguegarao city, Cagayan, Philippines

Lara Melissa G. Luis, Jay Andrea Vea D. Israel, Dorina D. Sabatin, Gina M. Zamora, Julius T. Capili, J. Biodiv. & Environ. Sci. 27(2), 1-9, August 2025.

Effect of different substrates on the domestication of Saba comorensis (Bojer) Pichon (Apocynaceae), a spontaneous plant used in agroforestry system

Claude Bernard Aké*1, Bi Irié Honoré Ta2, Adjo Annie Yvette Assalé1, Yao Sadaiou Sabas Barima1, J. Biodiv. & Environ. Sci. 27(1), 90-96, July 2025.