Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins

Vladisavljević, Goran T.; Vukosavljević, Predrag; Veljović, Sonja

doi:10.1016/j.fbp.2013.05.004

Cited by 54 publications

(23 citation statements)

References 43 publications

(28 reference statements)

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“…Therefore, it would be desirable to apply alternative and effective methods to reduce the membrane fouling. Current membrane fouling control methods for UF or MF processes include vibration [5], gas sparging [6,7], backflushing [8,9], pulsatile flow [10] and electrical field [11]. All those techniques have some limitations.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound parameters on ultrasound-assisted ultrafiltration using cross-flow hollow fiber membrane for Radix astragalus extracts

Cai

Liang

2014

Chemical Engineering and Processing: Process Intensification

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Section: Introductionmentioning

confidence: 99%

Effects of ultrasound parameters on ultrasound-assisted ultrafiltration using cross-flow hollow fiber membrane for Radix astragalus extracts

Cai

Liang

2014

Chemical Engineering and Processing: Process Intensification

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“…Finally, the best results for quality preservation of nonthermally pasteurized and clarified pineapple juice were obtained to storage at 48C. Vladisavljevi and Vukosavljevi (2013) As referred previously, suspended particles are retained by the membrane causing pore blocking and, consequently, a decline in the permeate flux. Among the suspended particles are bioactive compounds with antioxidant capacity (Chornomaz et al, 2012).…”

Section: Microfiltration Membranes For Juice Clarificationmentioning

confidence: 73%

“…Finally, the best results for quality preservation of nonthermally pasteurized and clarified pineapple juice were obtained to storage at 4°C. Vladisavljevi and Vukosavljevi () also tested a polysulfone hollow fiber module membrane of a length of 254 mm and pore size of 0.2 µm on the UF clarification of red raspberry juice. Particles that can negatively affect the quality of juice causing turbidity are generally macromolecules composed of pectins, polyphenols, proteins and their complexes.…”

Section: Novel Strategies For High Quality Natural Beveragesmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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“…There has been a growing interest in pressure-driven membrane operations (microfiltration, ultrafiltration, nanofiltration, and reverse osmosis) for concentration of anthocyanin from dilute aqueous streams (Jiao, Cassano, & Drioli, 2004). Though pressure-driven membrane-based separations were demonstrated to concentrate anthocyanin (Ancillotti et al, 2017;Avram et al, 2017;Bánvölgyi, Horváth, Stefanovits-Bányai, Békássy-Molnár, & Vatai, 2009;Cassano et al, 2003;Cassano, Cabri, Mombelli, Peterlongo, & Giorno, 2016;Ferrarini, Versari, & Galassi, 2001;Popović, Pozderović, Jakobek, Rukavina, & Pichler, 2016;Vladisavljević, Vukosavljević, & Veljović, 2013;Yadav et al, 2016), membrane fouling compromises performance and the viability of these pressure-driven processes. Recent studies (Chandrasekhar & Raghavarao, 2015;Chanukya & Rastogi, 2017;Jampani & Raghavarao, 2015;Nayak & Rastogi, 2010;Nayak, Valluri, & Rastogi, 2011;Rastogi, Raghavarao, Balasubramaniam, Niranjan, & Knorr, 2007) have explored the use of forward osmosis for anthocyanin concentration.…”

Section: Introductionmentioning

confidence: 99%

Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace

Anari¹,

Mai

Sengupta³

et al. 2019

Journal of Food Science

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Bioactive anthocyanins from aqueous extracts of muscadine grape pomace were concentrated using osmotic distillation (OD) and direct contact membrane distillation (DCMD) using polypropylene (PP) and poly(ethylene chlorotrifluoroethylene) (ECTFE) membranes. The driving force for OD is created by using a high concentration brine solution while the driving force for DCMD is generated by elevating the feed temperature relative to the permeate temperature. The brine concentration used was 4 M. The lowest fluxes were obtained for OD. Given the temperature sensitive nature of anthocyanins, the maximum temperature difference during DCMD was limited to 30 °C. The feed temperature was 40 °C and the permeate at 10 °C. Consequently, the maximum flux during DCMD was also limited. A combination of OD and DCMD was found to give the highest fluxes. High‐performance liquid chromatography (HPLC) and HPLC‐electrospray mass spectrometry were used to identify and quantify anthocyanins, cyanidin‐3,5‐O‐diglucoside, delphinidin‐3,5‐O‐diglucoside, petunidin‐3,5‐O‐diglucoside, peonidin‐3,5‐O‐diglucoside, and malvidin‐3,5‐O‐diglucoside. The results obtained here suggest that, though water fluxes for DI water feed streams for PP and ECTFE membrane were similar, the fluxes obtained for the two membranes when using muscadine pomace extracts were different. Concentration factors of close to 3 was obtained for anthocyanins. Membranes also showed slightly different performance in the concentration process. Membrane surfaces were analyzed using scanning electron microscopy and Fourier‐transformed infrared spectroscopy. The results suggest that adsorption of these anthocyanins on the membrane surface lead to performance differences. In an actual operation, selection of an appropriate membrane and regeneration of the membrane will be important for optimized performance. Practical Applications Anthocyanins are valuable therapeutic compounds, which are found in the solid residue left following fruit juice pressing. However, recovery and concentration of these therapeutic compounds remains challenging due to their stability. Here, a novel membrane‐based unit operation has been investigated in order to concentrate the anthocyanins that have been extracted into aqueous solutions. The unit operation investigated here use mild processing conditions. Insights into the factors that need to be considered when optimizing of the unit operation for commercialization are discussed.

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Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins

Cited by 54 publications

References 43 publications

Effects of ultrasound parameters on ultrasound-assisted ultrafiltration using cross-flow hollow fiber membrane for Radix astragalus extracts

Effects of ultrasound parameters on ultrasound-assisted ultrafiltration using cross-flow hollow fiber membrane for Radix astragalus extracts

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace

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