Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment

Onsekizoglu, Pelin; Bahçeci, K. Savaş; Acar, Merve

doi:10.1016/j.memsci.2010.02.004

Cited by 134 publications

(65 citation statements)

References 25 publications

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“…It can clearly be seen in Table 1 that the clarity of the apple juice was significantly improved by UF after all the pretreatments, indicating the UF was very effective in clarifing the apple juice when it was combined with filter-aid pretreatments. Our results are also in agreement with the observations made by Youn et al (2004) and Onsekizoglu et al (2010).…”

Section: Resultssupporting

confidence: 94%

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Yi¹,

Ding²

2014

Czech J. Food Sci.

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Yi J., Ding Y. (2014): Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice. Czech J. Food Sci., 32: 601-609.The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates -pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.

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Section: Resultssupporting

confidence: 94%

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Yi¹,

Ding²

2014

Czech J. Food Sci.

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“…Therefore, a proper pretreatment should be applied for separation of macromolecules. For example, in the case of fruit juice concentration by MD using a hollow fiber module, clarification is a crucial pretreatment step to enhance MD flux Onsekizoglu et al, 2010b).…”

Section: Membrane Modulesmentioning

confidence: 99%

“…Nevertheless, the increase in quality losses and formation of unfavorable compounds (i.e. hydroxymethyl furfural and furan) in fruit juices due to high operation temperatures restricts the temperature levels (Ciesarova & Vranova, 2009;Crews & Castle, 2007;Onsekizoglu et al, 2010b). Temperature polarization effect also increases with the increase in feed temperature .…”

Section: Feed Temperaturementioning

confidence: 99%

“…Such a deposition improves membrane wetting and can eventually result in a convective flow of liquid through the membrane, which is not allowable in the MD process. Onsekizoglu et al (2010b) have proposed the use of membrane processes for the production of clarified apple juice concentrate. The efficiency of UF was improved by an additional enzymatic pretreatment and www.intechopen.com flocculation step using fining agents such as gelatine and bentonite.…”

Section: Flux Enhancement Approachesmentioning

confidence: 99%

“…The main drawbacks of this system are high energy consumption and heat induced deterioration of sensory (color changes, off-flavor formation) and nutritional characteristics (Ibarz et al, 2011;Kadakal et al, 2002;Simsek et al, 2007;Toribio & Lozano, 1986;Varming et al, 2004). Recently, technological advances related to the development of new membrane processes including membrane distillation have been proved to overcome this limitation (Bagger-Jorgensen et al, 2011;Hongvaleerat et al, 2008;Kozak et al, 2009;Onsekizoglu et al, 2010b;Valdes et al, 2009). This chapter will cover the process features, theoretical aspects and the relevant mathematics related to water transport mechanism in membrane distillation. The most basic concepts of osmotic distillation, a membrane distillation variant operating at lower temperature will be also discussed.…”

Section: Introductionmentioning

confidence: 99%

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