Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage

Collagen hydrolysate clarifier (CHC), which was prepared by enzymatic hydrolysis of pigskin shavings (collagen waste) in our previous study, was applied in the clarification of a Chrysanthemum beverage. CHC exhibited an excellent clarification effect on the Chrysanthemum beverage due to the significant improvement of the beverage transmittance from 55.4% to 96.2%. The clarification performance was influenced by CHC dosage, pH, temperature and clarification time. The highest transmittance was obtained at a CHC dosage of 0.8 g/L, pH 5.45, temperature of 29 °C and duration of 3 h. After clarification of CHC, the proteins, polyphenols, sugars and flavonoids in the Chrysanthemum beverage were all slightly reduced, but their retention rates were still more than 80%. The sensory quality and storage stability were improved greatly due to the increased total sensory quality score from 62.7 to 85.6 and the prolonged storage time from 1 day to 12 days. Moreover, the cost was estimated to be as low as $0.93/kg. Therefore, CHC is suitable for application in the clarification of plant beverages.