Physicochemical Stability of ‘Kissabel® Rouge’ Apple Juice: The Role of Filtration and High-Pressure Homogenization

Apple juice is widely consumed across global beverage markets. Its colour and cloudy appearance play a crucial role in consumer perception. Various physical treatments are available to modify juice turbidity and preserve colour, among which filtration and high-pressure homogenisation are considered the most respectful to the raw juice composition. In this study, red apple juice from the Kissabel® Rouge cultivar was filtered using membranes ranging from 100.0 to 0.2 μm and homogenised at pressures from 20 to 60 MPa. The physicochemical properties were then evaluated after 205 days of storage at two different temperatures. Microfiltration (<5.0 μm) increased juice lightness (87 vs. 66), but compromised cloud and colour stability by reducing cloudiness by 15 days compared with the unfiltered juices. Homogenisation increased turbidity, both in absolute value and during storage, which is typically appreciated in 100% apple juices. Finally, colloidal stability was affected by both treatments; combining mild filtration with low homogenisation pressure yielded the highest colloidal repulsion (−16.3 mV). Elevated storage temperatures generally diminished juice quality in terms of colour tone and intensity, and accelerated particle sedimentation.