Abstract
Stabilization against discolouration and clouding is a major problem in fruit juice production. Effects of enzymatic oxidation of polyphenols, associated with 'active filtration' and membrane filtration were evaluated, in terms of juice characteristics and stability. Laccase oxidation produces a significant decrease in the phenolic content of juices, associated with a remarkable colour increase. Active filtration by polyvinylpolypyrrolidone and activated charcoal partially decolourates the oxidized juices and stabilizes these products, removing a high quantity of phenolic compounds. Membrane filtration demonstrates to be an effective technique in terms of stabilization only if performed using low molecular weight cut-off membranes.
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