Recent advances and perspectives of ultrasound assisted membrane food processing

Córdova, Andrés; Astudillo‐Castro, Carolina; Ruby‒Figueroa, René; Valencia, Pedro; Soto, Carmen

doi:10.1016/j.foodres.2020.109163

Cited by 47 publications

(29 citation statements)

References 121 publications

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“…All of the factors mentioned above are significant to commercialize the process of filtration and is being produced by several companies as ultrasonic-assisted filtration systems, which is an accessory to the pre-existing vibratory screens. However, the development in this field is limited due to single transducers with low power capacity and thus new power transducers can improve the acoustic filtration, and enhance its potential to be used at large scales, with vibration amplifiers [23] .…”

Section: Application Of Ultrasound In Basic Unit Operations Of the Fomentioning

confidence: 99%

Advances in application of ultrasound in food processing: A review

Bhargava

Mor

Kumar³

et al. 2021

Ultrasonics Sonochemistry

364

253

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Section: Application Of Ultrasound In Basic Unit Operations Of the Fomentioning

confidence: 99%

Advances in application of ultrasound in food processing: A review

Bhargava

Mor

Kumar³

et al. 2021

Ultrasonics Sonochemistry

364

253

View full text Add to dashboard Cite

“…At frequencies of 20-40 kHz, collapses are created by large bubbles that result in shockwaves that increase turbulence. These characteristics are probably related to the effective use of US in the range of 20-50 kHz in membrane processes, but the mechanisms involved in flux enhancing and the cleaning effects of ultrasound are yet not clear (higher turbulence vs. sonication effects) [35]. US showed up to 20% and 40% enhancement, respectively, for 1 MHz at 0.28 m s −1 and 1.5 m s −1 crossflow velocity (whey UF at a transmembrane pressure smaller than 1.5 bar) [36].…”

Section: Membrane Fractionation Of Protein Hydrolysates: Challenges mentioning

confidence: 99%

Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

et al. 2020

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Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.

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“…The flux decline during membrane filtrations of different beverages is frequently described by the model proposed by Field et al (1995). (Balyan & Sarkar, 2018;Córdova et al, 2020;Jain et al, 2018;. Jain et al (2018) applied the model proposed by Field et al (1995) to identify fouling occurrences during microfiltration of bitter gourd (Momordica charantia) extract through asymmetric polymeric hollow fiber membranes.…”

Section: Membranementioning

confidence: 99%

Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

Paraíso

Santos

Bessa

et al. 2020

J. Food Process. Preserv.

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This work evaluates a filtration process with and without centrifugation through asymmetric spinel hollow membranes for clarification of hibiscus extract. The centrifugation step increased the steady state flux through the membrane in 23.4%. Complete pore blockage was the main fouling mechanism and polysaccharides, proteins and phenolic compounds were mostly responsible for fouling. After sequential membrane filtration, total soluble solids, total solids and L* color coordinate (luminosity) were reduced from 5.53 to 4.03 °Brix, 47,120 to 37,780 mg/L, and 15.69 to 22.03, respectively. Seven individual bioactive compounds were identified in both extract and permeate by ultra performance liquid chromatography-mass spectrometer. The filtrated extract showed greater stability than the feed extract after 20 storage days (reduction of 43.1% in tea cream formation). The sequential centrifugation and filtration through asymmetric spinel hollow membranes can be potentially applied to produce hibiscus ready-to-drink tea with high antioxidant content. Practical applications Membrane separation process is a filtration technique based on the permeation of solute molecules through a semipermeable membrane. The ceramic membrane is widely used for the purification and clarification of food products, but the cost of material is a disadvantage for the use of filtration processes. This work demonstrated the possibility of exploring the use of asymmetric spinel hollow membrane in clarification and increased stability of teas ready for consumption. This membrane presents composition of 25 wt% of dolomite and 75 wt% of alumina, thus presenting high stability, high permeate flows and low-cost ceramic material. This filtration technology membrane can also be combined as a pre-treatment, such as centrifugation, thus improving filtration efficiency and product stability. Finally, the new membrane used was feasible to produce a hibiscus tea ready-to-drink rich in antioxidants. How to cite this article: Paraíso CM, dos Santos SS, Pereira Bessa L, et al. Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffa L.) extract clarification: Flux modeling and extract stability.

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Recent advances and perspectives of ultrasound assisted membrane food processing

Cited by 47 publications

References 121 publications

Advances in application of ultrasound in food processing: A review

Advances in application of ultrasound in food processing: A review

Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

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