Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice

Bhattacharjee, Chiranjit; Saxena, V. K.; Dutta, Suman

doi:10.1590/1678-457x.15217

Cited by 15 publications

(11 citation statements)

References 21 publications

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“…The increase in clarity for clarified cranberry juices was consistent with similar studies performed on a wide range of fruit juices, including cherry juice [ 50 ], tangerine orange [ 51 ] juice and apple juice [ 38 ]. Indeed, clarification using UF eliminates pectic substances and colloidal particles concentrated in the UF retentate [ 52 ]. As expected, the combination of depectinization with UF improved the clarity of cranberry juice since the low molecular weight pectic residues generated from pectin hydrolysis pass through the UF membrane [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

et al. 2021

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Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.

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Section: Discussionmentioning

confidence: 99%

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

et al. 2021

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“…Similarly, HPCD treatment did not change TSS of carrot juice (Zhou et al, 2009) and a watermelon (Liu et al, 2012). Ultrafiltration of watermelon juice allowed an acceptable level of clarification in terms of sugar and ascorbic acid and also greatly reduced the suspended solids and the turbidity of the fresh juice (Bhattacharjee et al, 2018). Table 4 shows the pH values for each juice after treatments during the 7 days storage.…”

Section: Inactivation Of Bacteria In Juicesmentioning

confidence: 92%

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Erkmen

2022

Food Sci. Technol

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Inactivation mechanism of supercritical carbon dioxide (SC-CD) combination with Thymbra spicata essential oil (TEO) treatments on bacteria in tryptone soy broth (TSB) and juices was investigated. Salmonella Typhimurium was significantly inactivated by 3.45 and 5.55 logs after SC-CD+TEO treatment of TBS for 35 min at 7.6 and 10.13 MPa respectively. Klebsiella pneumoniae showed higher resistance to treatments than other two bacteria and Escherichia coli showed higher resistance to treatments than S. Typhimurium. Approximately 5.27, 4.68 and 3.82 logs inactivation of S. Typhimurium, E. coli and K. pneumoniae were obtained in the treatment of watermelon juice with SC-CD+TEO at 10.13 MPa after 35 min, while 6.89, 4.82 and 4.55 logs inactivated, respectively, were observed in melon juice. Research indicated that the inactivation mechanism involves inducing cell damage, increasing membrane permeability, increasing cell rupture, precipitation of cytoplasmic contents, extracting cellular substances and lysing cells. Different sensitivities of Gram-negative bacteria to the treatments may be attributed to the differences in the cell structure, compositions of membrane and presence of capsule, pressure level and exposure time. pH, total soluble solid and browning degree of juice did not significantly change after treatments and during 7 days of storage.

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“…Research has shown that lycopene despite having a low molecular weight does not pass through microfiltration, ultrafiltration, and nanofiltration membranes. Therefore, use of ultrafiltration for retaining lycopene in watermelon juice concentrate is highly feasible and gives the juice industry a viable alternative for purifying and concentrating these antioxidant compounds (Bhattacharjee, Saxena, & Dutta, 2017b, 2018). Ultrafiltration has also been used to recover or concentrate antioxidant compounds from various bio‐resources (Loizzo et al, 2019; Tundis et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Insights into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate

Bhattacharjee

Saxena

Dutta

2020

J Food Process Engineering

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The aim of this study is to evaluate the potential of tight ultrafiltration for the concentration of bioactive compounds in watermelon juice and also analyze the effectiveness of frozen storage for storing the juice concentrate. The concentration of the juice was performed at two different temperatures of 30 ± 2 C and 23 ± 2 C and at pressures of 2 and 3 bar for concentration factors of 1.5, 2, and 3. Total phenolic content in the concentrate was determined in terms of gallic acid and flavonoid concentration was analyzed in terms of rutin equivalent. Lycopene was determined spectrophotometrically using the hexane extraction method. The ultrafiltration (UF) process was successful in retaining a high percentage of bioactive compounds in the watermelon juice concentrate. Flavonoids showed the highest levels of concentration among the four important bioactive compounds. The ultrafiltration experimental set of T = 23 ± 2 C, P = 3 bar and volumetric concentration factor = 1.5 was found to be most feasible. Frozen storage at −18 C was successful in retaining a high percentage of bioactives in the concentrate after 1 month although vitamin C loss was on the higher side. Lycopene was highly preserved in the concentrate juice after frozen storage with retention of 93%.

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Analysis of fouling and juice quality in crossflow ultrafiltration of watermelon juice

Cited by 15 publications

References 21 publications

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Insights into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate

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