Concentration of aroma compounds by pervaporation process using polyvinyl chloride membrane

Ünlü, Derya

doi:10.1002/ffj.3531

Cited by 7 publications

(1 citation statement)

References 43 publications

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“…The use of PV is a promising tool for the recovery of aroma compounds since it can be operated at moderate temperatures; moreover, the lack of chemical agents in the extraction process contributes positively to the preservation of the flavour and aroma compounds' functional properties, minimizing the risk of possible contamination [110,111].…”

Section: Aroma Recoverymentioning

confidence: 99%

Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Conidi

Drioli

Cassano

2020

Foods

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Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.

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Section: Aroma Recoverymentioning

confidence: 99%

Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Conidi

Drioli

Cassano

2020

Foods

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The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil

Zhang

Shitong

et al. 2021

Flavour & Fragrance J

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Flavours play a significant role in food and chemical industry in our daily life. Despite many flavour compounds having been identified and studied, the behaviours of volatility and sensory characteristics are still not fully understood. The release of flavours was found to be highly sensitive to plenty of factors, such as the nature of molecules, external environment, concentration of volatiles and non-volatile compounds. [1][2][3] Non-volatile compounds with long alkyl chain, such as fat, oil and lipids, have significant impact on the release of flavours. [4][5][6][7] The proportion, existential status and distribution of these compounds determine the flavour release, flavour stability and sensory characteristics. 2,6,8 Long-chain alkanes (LAs) are common unscented compounds that are found in many kinds of plant extract and essential oils. 9-11 Moreover, alkanes are proved to have an important impact on the flavour release and odour switch. 12,13 REO is one of the most valuable natural flavours. Not only being perfume or food additive, REO has also been proved the activities of antianxiety and antimicrobial. [14][15][16][17] The component of natural REO is extremely complicated, consisting of hundreds of chemical compounds. [18][19][20][21] As well as the volatile components, LAs are important constituents of REO. The relative content of alkanes and derivatives varies from 3% to 35% approximately according to the varieties and regions of REO. [22][23][24][25] Moreover, experienced perfumers frequently used alkanes for rose-flavouring process to regulate the odour.However, during past decades, the research of REO was focussed on the volatiles and aromatic compounds. Alkanes in REO were ignored to a certain extent. The existence and composition analysis of rose

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Separation of bio‐based chemicals using pervaporation

Estager

Monbaliu

et al. 2020

J of Chemical Tech & Biotech

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The increasing demand of raw materials and the ever‐present risk of fossil resource depletion are effective motivators for the development of new bio‐based routes for the synthesis of chemicals. The use of non‐renewable natural resources, such as fossil fuels, and the generation of greenhouse gases have led to severe environmental problems. However, one of the challenges of using renewable biomass resources to produce building block molecules is achieving an efficient and economically viable purification step. The complexity of the mixture involves generally high separation costs. Separation processes, such as distillation and liquid–liquid extraction, have been proposed to purify target bio‐based compounds. However, the high energetic cost associated with such processes is pushing the current research towards the development of alternative solutions. In this context, membrane technology, such as pervaporation, is an interesting solution for minimizing the energy consumption of the process. This review highlights the main parameters and factors that impact the performance of pervaporation in the separation of complex bio‐based chemical mixtures. Coupling effects, which are among the critical issues in pervaporation, are discussed in detail. Hybrid processes, in which both reaction and distillation are performed during the pervaporation process, are also addressed. © 2020 Society of Chemical Industry

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Concentration of aroma compounds by pervaporation process using polyvinyl chloride membrane

Cited by 7 publications

References 43 publications

Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil

Separation of bio‐based chemicals using pervaporation

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