Production of high quality clarified pomegranate juice concentrate by membrane processes

Onsekizoglu, Pelin

doi:10.1016/j.memsci.2013.03.061

Cited by 101 publications

(50 citation statements)

References 39 publications

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“…Aguiar et al (2012) also reported similar antioxidant losses during the osmotic distillation of apple juice. However, in another study, antioxidant activity of the pomegranate juice was not changed during osmotic distillation (Onsekizoglu, 2013). In present study, the higher loses in antioxidant activity in osmotic distillation which take longer time for concentration can be attributed to higher oxidation of naturally occurring antioxidant components, especially phenolics (Aguiar et al, 2012;Fazaeli et al, 2013).…”

Section: Resultscontrasting

confidence: 53%

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A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Dinçer

Tontul

Topuz

2016

Innovative Food Science & Emerging Technologies

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Section: Resultscontrasting

confidence: 53%

“…HMF formation was not observed in apple (Onsekizoglu et al, 2010) and pomegranate (Onsekizoglu, 2013) juice concentrate produced by osmotic distillation whereas, it could be determined as small amount in thermally concentrated samples.…”

Section: Resultsmentioning

confidence: 65%

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Dinçer

Tontul

Topuz

2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…These results were well correlated with the highest values found in the total phenolic content of c-FPGJ. Phenolic content is related to the astringency and bitterness of the juice, so high polyphenols content can cause unpleasant levels of bitterness and astringency [33]. The o-FPGJ was characterized by fresh pomegranate, fresh rind and earthy notes.…”

Section: Sensory Analysismentioning

confidence: 99%

Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices

et al. 2015

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Abstract:Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant capacity, punicalagin isomers and sensory analysis of pomegranate juices from Mollar de Elche cultivar were studied. A comparison between fresh and commercial pomegranate juice obtained by conventional and organic agricultural practices was conducted. The total phenolic content values ranged from 2285 to 2457 mg GAE L −1 ; however, there was no significant difference among conventional and organic juices. The antioxidant capacity evaluated by DPPH and ABTS methods showed significant differences (p < 0.05) among conventional and organic juices.

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“…All the parameters of the product from both the processes are comparable but since microfiltration removes all the suspended solids, it was selected as a better alternative. Crossflow microfiltration was used to clarify pineapple (11,12), melon (13), passion fruit juice (14), apple (15)(16)(17), pomegranate (18,19), bergamot (20), chicory (21,22), and acerola (23).…”

Section: Introductionmentioning

confidence: 99%

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

Sagu

Karmakar

Nso

et al. 2014

Separation Science and Technology

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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.

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Production of high quality clarified pomegranate juice concentrate by membrane processes

Cited by 101 publications

References 39 publications

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

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