Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single-ultrafiltration process

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

“…Major taste-masking technologies are based on (1) the removal and structure modification of the bitter bioactive compounds during in-mouth processing, (2) the reduction of the solubility of bitter compounds in the saliva or (3) the alteration of the pH, temperature and physical properties (Nand 1987;Kimball 1990;Manlan et al 1990;Wethern 1991;Borneman et al 2001;Puri et al 2001 Table 2 lists the associated patents in the last 10 years.…”

“…Membrane separation or micro/ultrafiltration technology has been used to remove or reduce bitter compounds and undesirable substances from a liquid feed stream like fruit juices through a porous semi-permeable membrane based primarily on the size of the target species (Hernandez et al 1992a, b;Borneman et al 2001;Alper and Acar 2004). Membrane separation or micro/ultrafiltration technology is also not suitable if the bitter compounds need to be retained.…”

Fruit Juice Processing and Membrane Technology Application

“…Some authors have studied the use of ultrafiltration as an alternative to sulphiting for the control of enzymatic browning [72,146]. UF is believed to remove polyphenol oxidase and to be effective in stabilizing the colour of fruit juices [5,26,154], but not with lower molecular weight polyphenols or Maillard reaction precursors, which can undergo non-enzymatic browning during the storage of the fruit juice [127]. Galeazzi et al [67] found that banana PPO fractions had molecular weights [30 kDa, within the range of molecular weight cut-offs for UF membranes.…”

Adsorption of dark coloured compounds from peach pulp by using powdered-activated carbon

“…Melanoidins and polyphenols have been found to be responsible for physico-chemical deterioration of some fruit juices because they are relatively small molecules that can easily pass through the membranes during ultrafiltration processing (Borneman, Gö kmen, & Nijhuis, 2001;Martins et al, 2001). In order to prevent fruit juices from browning and haze formation, a reduction of melanoidins and phenolics is necessary (Borneman et al, 2001;Martins et al, 2001).…”

“…In order to prevent fruit juices from browning and haze formation, a reduction of melanoidins and phenolics is necessary (Borneman et al, 2001;Martins et al, 2001).…”