Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

Abstract

Banana is a much appreciated tropical fruit due to its unique aroma, flavor, and also for its nutritional and energetic components. In this work, banana juice was extracted by pectinase treatment at room temperature. The resultant juice was clarified by two methods, namely, centrifugation and microfiltration. A comparative study was performed between these two primary clarification methods. Response surface methodology was used to optimize the parameters of centrifugation (speed and time) as well as microfiltration (transmembrane pressure and cross flow rate). The juice was characterized in terms of viscosity, clarity, alcohol insoluble solids (AIS), polyphenol, and protein content. Centrifuged juice contained high concentration of total polyphenol and protein. Juice obtained from microfiltration had lower viscosity, AIS, and higher clarity. Also, the energy consumption of the centrifuge is much higher than that of microfiltration.

Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance

“…Maximum clarity observed at TMP 137.89 kPa. Similar trend has been reported by Sagu et al (). There is a significant effect within the pore size of 0.1 and 0.2 µm but has no significant effect observed with the last one.…”

“…The amount of protein percentage decreases up to 6.39 and polyphenol percentage was 6.27 at 8,000 rpm and 60 min. Similar type of data was observed by Sagu et al (). Clarity of the juice is proportionally depends on time and centrifugal force significantly.…”

“…Maximum clarity 83%T has been observed at 8,000 rpm and 60 min. Same trend of clarity has been obtained by Sagu et al () and Sentandreu et al (). In case of centrifugation, considering all the physicochemical and nutritional parameter, the optimized process speed and time were obtained as 7,000 rpm and 40 min, respectively.…”

“…Few studies have been reported with the comparison of MF and centrifugation as the primary clarification. Sagu, Karmakar, Nso, and De () studied the comparison of banana juice clarification through centrifugation and MF and concluded that MF method is more suitable for further clarification in terms of viscosity, pectin, and clarity. Same type of result obtained by de Oliveira, Docê, and de Barros () for passion fruit juice clarification.…”

Penjernihan Nira Tebu Dan Nira Sorgum Menggunakan Proses Sentrifugasi Dengan Penambahan Adsorben

“…Hal yang sama juga dilaporkan oleh Sagu et al (2014) bahwa peningkatan kecepatan putaran sentrifugasi, maka semakin besar gaya sentrifugal yang dialami oleh bahan, sehingga dua fasa yang tercampur dapat terpisah lebih baik yang ditunjukkan dengan nilai tingkat kejernihan yang paling tinggi pada kecepatan putaran yang paling tinggi (gaya terbesar). Ghosh et al (2017) melaporkan selain kecepatan putaran sentrifugasi, durasi proses (lama waktu proses) sentrifugasi juga berpengaruh terhadap penurunan nilai turbiditas dan peningkatan kejernihan dari jus jamun.…”