Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

Cang, Huỳnh

doi:10.3390/beverages3030044

Cited by 11 publications

(9 citation statements)

References 18 publications

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“…As it can be seen in Figure 2A , all the fluxes reduced gradually with time, tending to stabilize, which is in line with several filtration studies ( 35 , 57 ). For the two M50 tests, the fluxes had similar behavior, starting higher at 60°C, but coinciding approximately after 75 min.…”

Section: Resultssupporting

confidence: 90%

“…Concerning ascorbic acid results, the visible difference between pear purees from both these studies and the ones from Pedro et al ( 22 ) is certainly due to the addition of this acid to preserve fruit purees from oxidation. The fact that the crossflow filtration had a negative impact on the resulting fractions was expected and can be explained by the unfavorable thermal conditions and the contact with the atmospheric oxygen, as it may have happened with Mai ( 57 ) who also crossflow filtrated several fruit juices, and with Mrad et al ( 78 ) who dried pears (vitamin C thermal degradation started at 30°C).…”

Section: Discussionmentioning

confidence: 96%

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Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

et al. 2022

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“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.

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Section: Resultssupporting

confidence: 90%

Section: Discussionmentioning

confidence: 96%

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

et al. 2022

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“…The process does not involve temperature, does not apply phase changes or chemical agents, and is characterized by high efficiency, low energy consumption, and simple equipment. For this reason, ultrafiltration is one of the most used methods in the food industry, mainly for the clarification of fruit juices and the collection of bioactive compounds [7,8]. In the literature, there are studies on the use of membranes for the extraction and separation of bioactive compounds from various natural extracts [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

et al. 2020

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Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method for the clarification of fruit juices and the recovery of phytochemicals. However, its effect has not been extensively studied in extracts. Therefore, the objective of this work is to study the effect of the ultrafiltration of pitaya extract (Stenocereus thurberi) on its phytochemical content, antioxidant capacity, and identification of phenolic compounds by UPLC-DAD-MS, providing greater knowledge about the pitaya. In this study, two extracts were analyzed, the unclarified extract (UE) and the clarified extract (CE). The antioxidant capacity was higher in the CE with 15.93 ± 0.42 mM TE/g, DPPH and 18.37 ± 0.016 mM TE/g, ABTS. The UPLC-MS analysis indicated the decrease in phenolic compounds in the CE and the presence of gallic acid and resorcinol, compounds that had not been identified in other species of Stenocereus spp. The correlation analysis indicated that all the phytochemicals present in the pitaya contribute significantly to the antioxidant capacity. The ultrafiltration process could be a viable option to improve the biological activity of the natural extracts.

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“…Pressure gradient membrane techniques that are: microfiltration (MF), ultrafiltration (UF) nanofiltration (NF) and reverse osmosis (RO) can be used for clarification and filtration of cashew apple juice [3] [5] [24] [25].…”

Section: Clarification Of Cashew Apple Juicementioning

confidence: 99%

Some Processing Steps and Uses of Cashew Apples: A Review

Sahie¹,

Soro²,

Kone³

et al. 2023

FNS

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In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple; as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

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Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

Cited by 11 publications

References 18 publications

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

Some Processing Steps and Uses of Cashew Apples: A Review

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