Effects of Gellan, Xanthan, and $\lambda$-Carrageenan on Ellagic Acid Sedimentation, Viscosity, and Turbidity of 'Campbell Early' Grape Juice

  • Ghafoor, Kashif (Department of Food Science and Technology, Kyungpook National University) ;
  • Jung, Ji-Eun (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2008.02.29


The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.


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