Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

Abstract

In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095® and Ultrazym AFP L® enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095® performed at 35 o C, 15 min. and 50 mgL -1 . In micro/ultra fi ltration processes after enzymatic pretreatment, the best performance of the MSP with high permeate fl ux value and suitable grape juice characteristics was attained using 0.05 μm membrane pore size, 1 bar pressure and 40 o C treatment temperature. When reverse osmosis process is operated at 40 bar and 40 o C, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and effi cient grape juice processing system, being possible to extend to other foods.

Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance

“…Membrane surface was acted as dynamic surface, which helps to reject particle according to its size. Similar trends had been noticed by Campos et al ().…”

“…Significance difference ( p < .05) has been observed in pH for changing the membrane pore size. Similar trend has been followed by Campos et al () for grape juice clarification.…”

“…(c) Pure water flux before and after treatment through MF (0.45 mm) 3.5 and 3.61, where the retentate ranges between 3.51 and 3.75.Significance difference (p < .05) has been observed in pH for changing the membrane pore size. Similar trend has been followed byCampos et al (2016) for grape juice clarification.…”

“…The rate of deposition was less when the membrane pore size increases with an increase in permeate flux. Several reports have been reported supporting the cake layer formation (Campos et al, 2016;Sagu et al, 2014).…”

Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

“…Grape juice consumption has mainly grown in the whole form and also reconstituted from concentrated juice. Factors such as characteristic flavor, aroma, color and refreshment have contributed to its sensory acceptance (Campos et al, 2016;Granato, de Magalhães Carrapeiro, Fogliano, & van Ruth, 2016;Rojo et al, 2019). Another characteristic that has popularized grape juice is the 'in vitro' and 'in vivo' functional properties associated to the health of grape juice consumers, which is mainly related to phenolic compounds (Corredor et al, 2016;Granato et al, 2016;Toaldo, Cruz, Silva, & Bordignon-Luiz, 2016;Toscano et al, 2017;Dutra, Rodrigues, Oliveira, Pereira, & dos Santos Lima, 2018).…”