Electromembrane approach to substantially improve the ecoefficiency of deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score

Faucher, Mélanie; Hénaux, Loïc; Chaudron, Camille; Mikhaylin, Sergey; Margni, Manuele; Bazinet, Laurent

doi:10.1016/j.jfoodeng.2019.109802

Cited by 20 publications

(13 citation statements)

References 19 publications

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“…To further improve the eco-efficiency of the process, PEF could be applied as they showed positive impact on organic acid removal by decreasing concentration polarization, thus increasing efficiency [ 122 ]. Life cycle assessments of the production of deacidified cranberry juice were carried out [ 284 , 331 ]. Extracted cranberries were identified as the main co-product of the process due to their potential high added-value after several drying steps.…”

Section: Integration Of Ed Technologies In New Sustainable Strategmentioning

confidence: 99%

“…Compared to non-deacidified juice and juice processed using IX, cranberry juice was more eco-efficiently produced by EDBM when proper scenarios were considered [ 284 ]. This process was also found slightly more eco-efficient than production by salt precipitation, especially since this last process had a negative impact on the quality of the product and prevented organic acid recovery [ 331 ]. These results are of great significance for the field as they support the relevance of ED technologies towards sustainable practises.…”

Section: Integration Of Ed Technologies In New Sustainable Strategmentioning

confidence: 99%

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Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies

Bazinet

Geoffroy

2020

Membranes

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In the context of preserving and improving human health, electrodialytic processes are very promising perspectives. Indeed, they allow the treatment of water, preservation of food products, production of bioactive compounds, extraction of organic acids, and recovery of energy from natural and wastewaters without major environmental impact. Hence, the aim of the present review is to give a global portrait of the most recent developments in electrodialytic membrane phenomena and their uses in sustainable strategies. It has appeared that new knowledge on pulsed electric fields, electroconvective vortices, overlimiting conditions and reversal modes as well as recent demonstrations of their applications are currently boosting the interest for electrodialytic processes. However, the hurdles are still high when dealing with scale-ups and real-life conditions. Furthermore, looking at the recent research trends, potable water and wastewater treatment as well as the production of value-added bioactive products in a circular economy will probably be the main applications to be developed and improved. All these processes, taking into account their principles and specificities, can be used for specific eco-efficient applications. However, to prove the sustainability of such process strategies, more life cycle assessments will be necessary to convince people of the merits of coupling these technologies.

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Section: Integration Of Ed Technologies In New Sustainable Strategmentioning

confidence: 99%

Section: Integration Of Ed Technologies In New Sustainable Strategmentioning

confidence: 99%

Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies

Bazinet

Geoffroy

2020

Membranes

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“…Due to the use of chemical basis and acids, the final hydrolysates contain high levels of mineral salts. According to recent life cycle assessments, an electro-membrane process recognized as green process [ 23 , 24 , 25 ] electrodialysis with a bipolar membrane (EDBM) was tested with two different membrane configurations (cationic (MCP) and anionic (AEM) membranes) as described by Abou-Diab et al, 2020 (part 1) [ 26 ]. It was reported that hydrolysis in EDBM showed the same enzymatic mechanism «Zipper» as observed in conventional hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Bovine Hemoglobin Enzymatic Hydrolysis by a New Eco-Efficient Process-Part II: Production of Bioactive Peptides

et al. 2020

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Bovine cruor, a slaughterhouse waste, was mainly composed of hemoglobin, a protein rich in antibacterial and antioxidant peptides after its hydrolysis. In the current context of food safety, such bioactive peptides derived from enzymatic hydrolysis of hemoglobin represent potential promising preservatives for the food sector. In this work, the hemoglobin hydrolysis to produce bioactive peptides was performed in a regulated pH medium without the use of chemical solvents and by an eco-efficient process: electrodialysis with bipolar membrane (EDBM). Bipolar/monopolar (anionic or cationic) configuration using the H+ and OH− generated by the bipolar membranes to regulate the pH was investigated. The aim of this study was to present and identify the bioactive peptides produced by EDBM in comparison with conventional hydrolysis and to identify their biological activity. The use of the EDBM for the enzymatic hydrolysis of hemoglobin has allowed for the production and identification of 17 bioactive peptides. Hydrolysates obtained by EDBM showed an excellent antimicrobial activity against six strains, antioxidant activity measured by four different tests and for the first time anti-fungal activities against five yeasts and mold strains. Consequently, this enzymatic hydrolysis carried out in regulated pH medium with bipolar membranes could provide bioactive peptides presenting antibacterial, antifungal and antioxidant interest.

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“…Recent results led to identical conclusions. For example, EDBM was shown to be slightly less damaging than salt precipitation during deacidification of cranberry juice production, and was up to around 20% more eco-efficient than salt precipitation (Faucher et al 2020). The application of a pulsed electric field (an electric pulse is applied and stopped for a given time) during EDBM on cranberry juice deacidification can reduce fouling and increase current efficiency (Pelletier et al 2017).…”

Section: Deacidification Of Fruit Juice By Electrodialysismentioning

confidence: 99%

Classical and Recent Applications of Membrane Processes in the Food Industry

Charcosset

2020

Food Eng Rev

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Membrane processes are extensively used in the food industry, especially in the dairy, wine and beer, fruit juice and sugar industries. In the dairy industry, removal of bacteria and spores from skim milk (cold pasteurization), separation of casein micelles, separation and fractionation of fat globules from whole milk, concentration and demineralization of whey and milk ultrafiltration permeate, fractionation of whey proteins and desalination of whey membrane processes are realized by membrane processes. In the wine and beer industry, cross-flow of wines and beer clarification and stabilization of wines by electrodialysis are of common use. Fruit juice processing involves clarification, concentration and deacidification. In the sugar industry, purification and demineralization are realized by membrane processes. This review presents these membrane processes by focusing on the main parameters and phenomena like permeation flux, selectivity and fouling of membranes. Innovative pilot designs and cleaning methods are presented. The potentials of more unusual techniques like membrane emulsification and electrodialysis of organic acids from fermentation broth are also underlined. A specific attention is paid to the recent development of membrane processes in the food industries.

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Electromembrane approach to substantially improve the ecoefficiency of deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score

Cited by 20 publications

References 19 publications

Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies

Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies

Bovine Hemoglobin Enzymatic Hydrolysis by a New Eco-Efficient Process-Part II: Production of Bioactive Peptides

Classical and Recent Applications of Membrane Processes in the Food Industry

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