Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

Corcia, Sophie Di; Dhuique-Mayer, Claudie; Dornier, Manuel

doi:10.1016/j.ifset.2020.102526

Cited by 5 publications

(4 citation statements)

References 53 publications

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“…When comparing the values of the statistical diameters observed in this work with those of the literature, it can be noticed that the studied size range was much higher than the one classically observed for citrus juices (Betoret et al., 2009; Dahdouh et al., 2015a; di Corcia et al., 2020; Gomes et al., 2022). Samples with very different suspended particles size distributions were deliberately analysed to survey a rather wide range of size distribution and likely physical properties.…”

Section: Resultssupporting

confidence: 51%

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

Demoulin

Wisniewski

Ricci

et al. 2022

Int J of Food Sci Tech

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The feasibility of predicting at laboratory-scale the fouling propensity of orange juice suspended particles based on their physical properties, was investigated. Samples were generated from mixtures of two selected size class of large and fine particles. The particle-size distribution, rheological and textural properties of these samples were characterised as well as their fouling propensity using permeability test. Qualitative and quantitative statistical analyses revealed significant correlations between specific resistance to filtration (SRF) and hydration velocity (V h ), statistical diameter (D 90 ) and shear strain at flow point (ɣ f ). Partial Least Square method allowed to discriminate contrasted values of log(SRF) of suspended particles using a simplified model (R 2 = 0.79; RMSEC; RMSECV <20% of SRF mean; RPD = 1.6), based on 5 predictor variables (V h , ɣ f , D 90 , D [4;3] and E c ). These findings, offer new prospects to guide the choice of pretreatment or specific operating conditions to improve the performance of fruit juices microfiltration.

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Section: Resultssupporting

confidence: 51%

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

Demoulin

Wisniewski

Ricci

et al. 2022

Int J of Food Sci Tech

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“…This technique promotes the dissolution of macromolecules deposited on the membrane surface, thereby declining the membrane fouling and improving the permeate flux of the membrane [ 58 ]. The diafiltration step could be worthy of attention for reducing the sugar content in juices and producing healthier concentrates [ 59 ]. Samborska et al (2018) examined the impact of UF and DF on reducing the sugar content in cloudy apple-cranberry juice.…”

Section: Techniques Used In Reducing the Sugar Content Of Juicesmentioning

confidence: 99%

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives

Cywińska-Antonik

Chen

Groele³

et al. 2023

Foods

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In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the current state of knowledge related to mixing juices, membrane processes, and enzymatic processes in producing fruit juices with reduced concentrations of sugars. The limitations and challenges of these methods are also reviewed, including the losses of nutritional ingredients in membrane processes and the emergence of side products in enzymatic processes. As the existing methods have limitations, the review also identifies areas that require further improvements and technological innovations.

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“…Carotenoid bioaccessibility and uptake by intestinal cells of a clementine concentrate have already been reported by Gence et al 7 Other formulated citrus juices have been concentrated in order to optimize carotenoid/flavonoid profiles. 8,9 Finally, a functional citrus based-food elaborated with Citrus clementina juice was tested in vivo and its consumption was shown to prevent metabolic syndrome/diabetes type 2 in rats. 10 Thus, the concentrates obtained by CMF can be considered as potential new functional foods.…”

Section: Introductionmentioning

confidence: 99%

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food

et al. 2022

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BACKGROUND Citrus juices can be cold‐concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality of this type of micronutrient‐dense foods through their aroma profile and sensory analysis. Two citrus concentrates with and without a diafiltration step were compared. RESULTS Both citrus products were very different, linked to aroma compound, sugar and organic acid contents. Due to its sugar/acidity balance and its better aromatic profile responsible for the citrus–floral flavour, the concentrate without diafiltration was preferred by the sensory panel. Thanks to a simple transfer model, we showed that retention of volatiles clearly varied from one aroma compound to another. The terpene hydrocarbons were the most retained by the membrane during CMF, probably because they were strongly associated with insoluble solids by adsorption. CONCLUSION Even though the process modified their organoleptic profiles, both citrus‐based products were well rated and can be consumed directly as pleasant functional drinks. © 2022 Society of Chemical Industry.

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Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

Cited by 5 publications

References 53 publications

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food

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