Fruit juice processing using membrane technology: A review

Bhattacharjee, Chiranjit; Saxena, V. K.; Dutta, Suman

doi:10.1016/j.ifset.2017.08.002

Cited by 188 publications

(104 citation statements)

References 159 publications

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“…Primarily, beverages can be divided into natural and synthetic beverages. Natural drinks are all drinks that are obtained through natural ingredient use or through a natural transformation process (such as milk, fruit juice, and wine), whereas synthetic drinks are obtained through artificial compound mixing (such as aroma, coloring, and sugar syrup) [56]. Another type of beverage classification is based on the presence or absence of carbon dioxide.…”

Section: Beverage Classificationmentioning

confidence: 99%

“…On the contrary, non-stimulating beverages have no physiological effects (e.g., fruit juices, soft drinks) [63,64]. Therefore, within this classification, alcohol-free beverages, depending on drink types considered, can be both natural or synthetic, carbonated or not, they can have physiological effects or not, and they can be served either hot or cold [56].…”

Section: Biogenic Amines In Alcohol-free and Non-alcoholic Beveragesmentioning

confidence: 99%

“…Depending on the manufacturing process, different types of tea can be distinguished: black tea, green tea, white tea, oolong tea, yellow tea, and pu-er tea [96]. The literature studies investigated the BA profile of black and green tea infusions, reconstituted instant tea, and tea-based drinks [56]. Endogenous BAs were recovered in tea infusion, most notably, putrescine (nd-14.2 mg/L), spermidine (nd-10.4 mg/L), and spermine (nd-10.3 mg/L) [96,97].…”

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

“…Coffee brewing is performed by three different methods: decoctions, infusion, and pressure methods. There are only three studies in the literature that have evaluated the BA profile of coffee-based drinks [56]. In three types of coffee studied (Espresso coffee, Turkish coffee, and reconstituted instant coffee), the following BAs were found: phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine, and serotonin [98][99][100].…”

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Section: Beverage Classificationmentioning

confidence: 99%

Section: Biogenic Amines In Alcohol-free and Non-alcoholic Beveragesmentioning

confidence: 99%

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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“…They have some advantages compared to conventional methods: The separation can be carried out at a low temperature in order to reduce the operational costs and to avoid injuring heat‐sensitive components. Additionally, additives are not required for the process and to the possibility of creating several hybrid technologies exists (Bhattacharjee, Saxena, & Dutta, ; Domingues, Ramos, Cardoso, & Reis, ; Echavarría, Torras, Pagán, & Ibarz, ; Urosevic, Povrenović, Vukosavljević, Urošević, & Stevanović, ). These processes have been widely used for the concentration of the bioactive compounds present in fruit and vegetable juices and extracts (Almanasrah et al, ; Chaparro, Castillo, Vaillant, Servent, & Dornier, ; Polidori et al, ).…”

Section: Introductionmentioning

confidence: 99%

Coupling membrane processes to obtain a lycopene‐rich extract

Souza

Gomes

Tonon

et al. 2019

J Food Process Preserv

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Lycopene is a carotenoid found in tomatoes and other red fruits and vegetables. It is known for its antioxidant properties, which is associated with the prevention of cancer. Raw tomatoes and tomato‐based products are important sources of dietary lycopene. This study aimed to evaluate the integration of diafiltration and reverse osmosis processes to concentrate tomato pulp and to obtain a lycopene‐rich extract with a high antioxidant capacity and a low molecular weight. Diafiltration was efficient in desalting the tomato pulp, maintaining the lycopene concentration of the tomato at the same level as the whole tomato pulp. The permeate flux of the diafiltrated tomato pulp was 29.5 L·h−1·m−2 and the concentration factor of lycopene was 2.4. Additionally, it was found that the antioxidant capacity increased at the same rate than the lycopene content. Practical applications Lycopene is a carotenoid found in tomatoes with higher antioxidant capacity. The membrane separation processes are considered as an alternative to the thermal processes, providing the concentration of these bioactive compounds present in the tomato using soft process temperatures, besides preserving the sensory and aroma characteristics. The integration of the processes with microfiltration and diafiltration membranes allows the production of a final product from the tomato with high concentration of lycopene, promoting the assistance in the prevention of various diseases related to human health, and a reduced soluble solids content of reduced molecular weight.

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