Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes

doi:10.1016/j.desal.2007.11.010

Desalination

Volume 228, Issues 1–3, 15 August 2008, Pages 295-301

https://doi.org/10.1016/j.desal.2007.11.010 Get rights and content

Abstract

A complex membrane procedure with enhanced effectiveness for fruit juice concentration was proposed. The method was realized by an ultrafiltration-membrane osmotic distillation (UF–MOD) sequence, treating red fruit juices of great dietary value. A three-dimensional ultrafiltration membrane test equipment was applied for clarification of the raw juices. For the MOD experiments, a hollow-fiber membrane contactor was used, maintaining different bulk temperature on each side of the hydrophobic membrane supplied and using an osmotic salt solution as the receiving phase. Total antioxidant activity variation — determined by an improved version of the ABTS decolourization assay — of the final products coming from the UF–MOD sequence confirmed the assumptions of a mild fruit juice concentration method. In this installation, the concentration process could be successfully carried out, incorporating the main advances of each method used, whereas satisfying the highest consumer requirements.

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Citation Excerpt :
For example, blood orange juice had a maximum permeate flux during UF of 14 kg/m2/h, while the maximum evaporation flux achieved during OD of the same feed material was just 1.2 kg/m2/h (Destani et al., 2013). It has been shown in two separate studies that OD can be successfully combined with UF for enrichment of polyphenols (Destani et al., 2013; Koroknai, Csanádi, Gubicza, & Bélafi-Bakó, 2008). UF and membrane OD were operated in sequence to concentrate three clarified red fruit juices, chokeberry, redcurrant and cherry, and the preservation of antioxidant capacity was evaluated.
Polyphenols are important components of plants, and contribute to colour, aroma and taste, as well as having many other functions. In recent years, considerable research has been conducted on polyphenols in foods, focusing on their bioavailability, metabolism and biological effects. This was driven by results of epidemiological studies which showed that diets rich in plant foods are associated with decreased incidence of cancer and heart diseases. Fruits are rich in polyphenols, and the extraction and enrichment of these bioactive compounds from fruit is of increasing academic and commercial interest.
In this review, the numerous approaches that have been investigated and utilised for the enrichment of polyphenols in foods over the last 20 years or so are discussed, mainly focusing on fruit-based products. This review summarises some important aspects of traditional polyphenol enrichment processes such as solvent extraction, as well as reviewing some novel approaches such as the use of colloidal gas aphrons and ohmic heating. Applications of each process are explained, advantages and disadvantages discussed, and recovery and enrichment levels of polyphenols presented.
Key findings and conclusions: Pre-treatments such as enzymatic hydrolysis, pulsed electric fields and high-pressure processing can be applied to fruit-based products to improve polyphenol extraction efficiency. There is high potential for the use of environmentally friendly processes for enrichment of polyphenols from fruit-based products using membrane filtration. Polyphenol enrichment technologies need to be cost-effective and rapid and facilitate retention of the biological activities of the polyphenols.

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Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes

Abstract

J. Food Eng.

Desalination

Desalination

Desalination

J. Membr. Sci.

J. Food Eng.

J. Membr. Sci.

Desalination