Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Abstract

Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

“…Therefore, these macromolecules should be removed so that clear fruit juices only contain the nutrients with small molecular weights. Ultrafiltration has been found to effectively remove such macromolecules as proteins and polysaccharides from fruit juices (Hounhouigan et al, 2014 ; Perreault et al, 2021 ; Toker et al, 2014 ). Since the particle size of some proteins and pectin is much smaller than 0.01 μm, the membrane able to completely remove them should be capable of removing all kinds of microorganisms.…”

Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

“…На основании литературных данных и химическом составе исследуемого сырья [6,7], а также ферментов, которые входят в состав ферментных препаратов, для ферментативной обработки мезги выбраны ферментные препараты комплексного действия с преобладающей пектиназной активностью, производимые фирмой «ERBSLÖH» (Германия). Характеристики ферментных препаратов приведены в таблице 2 [5,14,15] В результате эксперимента установлено, что по показателю количества полифенольных веществ, извлеченных из мезги плодово-ягодное сырье можно разделить [18,20]:…”

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

“…In fruit juices, this process changes the composition of the resulting juice by removing mainly polysaccharides and macromolecules, which are retained in the second by-product of the process (the retained fraction), together with some bioactive compounds (eventually). The main process disadvantage is the inevitable membrane fouling-which is dependent on several factors but can be delayed by crossflow and backflush usage-and the concentration polarization (26)(27)(28)(29)(30)(31).…”