Production of commercial sugar syrup from decolorized apple juice with optimization of traditional methods

Commercial sugar syrup, using extensively in food industry, is utilized in production of beverages, bakery products, marmalade and etc. Due to the consumers? demands, usage of apple juice concentrate (AJC) instead of sugar syrup in industry has recently increased recently. However dark color of AJC causes darkening in light-colored products and this is restricted the usage of AJC as an alternative to the sugar syrup. Therefore in this study, exploration of possibilities to produce commercial sugar syrup from apple juice without additional costs to the fruit juice industry was mainly aimed. For this purpose, effects of different applications such as laccase enzyme, activated charcoal, polyvinylpolypyrrolidone and ultrafiltration process on total phenolic content and color of the apple juice was investigated. According the results; filtration via 10.5 g/L of activated charcoal was the most effective application on decolorization of AJC.KEY WORDS: Apple juice, activated charcoal, PVPP, laccase enzyme, ultrafiltration