Characterization of Synthesized Chitosan‐Maillard Reaction Products and Application in Clarification of Apple Juices

Clarification is a critical process that significantly enhances juice stability and organoleptic quality. To improve clarification efficiency while minimizing the dosage of chitosan (CS), coffee residue–derived Maillard reaction products (MRPs) were employed to modify CS. The structural characteristics of MRPs and CS‐MRPs were analyzed using transmission electron microscopy (TEM), X‐ray photoelectron spectroscopy (XPS), fluorescence spectroscopy, Fourier transform infrared spectroscopy (FT‐IR), and ultraviolet‐visible (UV‐Vis) spectroscopy. The combined results confirmed the successful formation of MRPs and their conjugation with CS. The resulting CS‐MRP composites demonstrated significant inhibitory effects on yeast growth and facilitated the formation of a dense flocculation network, which adsorbed suspended colloidal particles in apple pulp. Moreover, the clarification process with the CS‐MRPs synthesized for 3 h led to a significant reduction in protein, pectin, and phenolic content within the clarified juice, demonstrating markedly enhanced clarification efficiency compared to unmodified CS. These findings indicate that MRP‐modified CS could serve as a high‐performance clarifying agent, providing a sustainable and efficient alternative to conventional clarifying agents in juice processing.