TABLE 1.
Stability of apple juice after heating or freezing-thaw treatment.
| Apple juice | T (%) |
70°C, 30 min |
Freeze-thaw |
||
| T (%) | Sediment | T (%) | Sediment | ||
| Untreated | 68.1 ± 2.1a | 73.3 ± 1.9b | Yes | 74.1 ± 1.5b | Yes |
| AMF + MIL + UF | 93.5 ± 3.1a | 93.9 ± 2.2a | No | 92.7 ± 2.5a | No |
| AMF + MIL + MF | 81.9 ± 2.8a | 82.1 ± 1.8a | No | 81.0 ± 2.6a | No |
| MS + MIL + UF | 82.9 ± 2.3a | 82.5 ± 2.1a | No | 83.8 ± 2.6a | No |
| MS + MIL + MF | 54.0 ± 1.7a | 69.2 ± 1.9b | Yes | 70.3 ± 2.2b | Yes |
| MS + FL + UF | 89.3 ± 2.9a | 89.7 ± 3.1a | No | 89.1 ± 2.7a | No |
T, Light transmittance; AMF, alternating magnetic field; MIL, magnetic immobilized laccase; UF, ultrafiltration; MF, microfiltration; MS, mechanical stirring; FL, free laccase. Means with different superscript lowercase letters within the same line are significantly different (p < 0.05).