Clarification and Stability Enhancement of Pear Juice using Loose Nanofiltrationb

Ajlouni, Said

doi:10.4172/2157-7110.1000162

Cited by 4 publications

(3 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nanofiltration utilizing filters with pores of nano-size was used by many authors for clarification, concentration, stabilization, discoloration and pigments separation of juices (Table 1). Nanofilteration was successfully used in concentrating strawberry juice maintaining of its bioactive phenolic compounds [10] and in improving the quality of pear juices [11]. De-coloration of dark apple and grape juices was carried out by physical separation of melanoidins using nanofiltration membranes and the color characteristics of the only apple juice became closer to the non-browned juice [12].…”

Section: Juice Nano-processingmentioning

confidence: 99%

“…Apple and Pear higher concentration [16] Apple and Grape melanoidins separation [12] Pear enhance stability and shelf life [11] Amla improve color, clarity and valuable component. [17] Grape procyanidin separation [13] Strawberry efficient concentration with maintenance of phenolic compounds [10] Apple juice with 30% less sugar [18]…”

Section: Juice Type Action Referencesmentioning

confidence: 99%

See 1 more Smart Citation

Juice nanotechnology: A mini review

Ammar

Bazaraa

2022

Food systems

View full text Add to dashboard Cite

In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

show abstract

Section: Juice Nano-processingmentioning

confidence: 99%

Section: Juice Type Action Referencesmentioning

confidence: 99%

Juice nanotechnology: A mini review

Ammar

Bazaraa

2022

Food systems

View full text Add to dashboard Cite

show abstract

“…La clarification réduit également la teneur en vitamine C dans les jus clarifiés [16]. A cela s'ajoute, l'oxydation rapide de la vitamine lors de la pasteurisation appliquée aux différents jus après la clarification [17]. Cette réaction nettement mise en évidence à partir de 60°C, semble être le principal facteur responsable du brunissement du jus [18].…”

Section: Introductionunclassified

Etude des performances techniques d’un filtre-presse pour la filtration du jus de pomme d’anacarde (Anacardium occidentale L.)

Dossou¹,

Ahouansou²,

Sanya³

et al. 2019

AJFAND

View full text Add to dashboard Cite

The present study intends to contribute to the mechanization of cashew apple juice filtration process in Benin. Its aim is to evaluate the technical performances of a filter-press in order to improve cashew apple juice quality. Four treatments were tested, combining two types of juices (raw and clarified) with two types of filtration media (nylon and cotton) available on the market. Therefore, the raw flow of filtration, the residual humidity rate of filtration cakes, the filtrate yield, the filtrate particles content, the particles reduction report, the particles reduction rate, the percentage of extracted cake, and the hourly capacity of the filter-press were assessed. Physico-chemical, microbiological and sensory characteristics of juices produced from the various treatments were determined. The filtration of the clarified juice with cotton cloth showed the best performances concerning the average filtrate yield obtained which was 56.77% with particles content of 1.046 g/l in the clarified and filtered juice and 212.157 kg/hour capacity of the equipment. The juice produced through that treatment had on average a Brix value of 11, a pH of 3.954 and a titratable acidity of 0.58%. Its vitamin C content was 73.225 mg/100g for a tannins content of 2.05 mg/100ml and respective average values in magnesium and potassium of 90.8 and 1174.9 mg/l, respectively. The absence of the mesophilic bacteria, yeasts and moulds showed that raw and clarified filtered juices are healthy. The clarified juice filtered with cotton cloth obtained the best scores for its clarity and color accepted. The study concludes that the filtration of cashew apple clarified juice with the filter-press and cotton cloth, is the best treatment according to the equipment capacity, the average yield performance obtained and the lowest particles content of the juice produced. This process must be perfected and transferred to cashew apple juice producers in Benin to improve the quality of the product.

show abstract