Applications of reverse osmosis in dairy processing: an Indian perspective

Deshwal, Gaurav Kr; Akshit,; Kadyan, Saurabh; Sharma, Heena; Singh, Ashish Kumar; Panjagari, Narender Raju; Meena, Ganga Sahay

doi:10.1007/s13197-020-04958-6

Cited by 14 publications

(5 citation statements)

References 40 publications

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“…The uses of RO in the treatment of various effluents from chemicals, petrochemical, electrochemical, food, paper, and tanning industries, as well as for the treatment of municipal wastewaters, have been reported in several articles [4][5][6]. Applications of RO have been known to be crucial for the concentration of fruit and vegetable juices, sea salts, dairy products, and removal of alcohol from alcoholic beverages [7][8][9]. Fundamentally, RO is combined with other filtration techniques, such as microfiltration [9], ultrafiltration [10], and nanofiltration [11].…”

Section: Introductionmentioning

confidence: 99%

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

et al. 2022

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The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation.

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Section: Introductionmentioning

confidence: 99%

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

et al. 2022

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“…Further, increase in protein content also enhanced the survivability of starter cultures. Deshwal et al (2021a) reported improvement of sensorial attributes of bovine milk yogurt prepared from RO-concentrated bovine milk. Similarly, goat milk yogurt from RO-concentrated goat milk could be explored.…”

Section: Membrane Processing Interventionsmentioning

confidence: 99%

Technological challenges in production of goat milk products and strategies to overcome them: a review

Akshit,

Deshwal,

Sharma

et al. 2023

Int J of Food Sci Tech

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SummaryIn comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavor result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk based products, mainly yoghurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes.

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“…RO is one type of concentrating food product, such as milk. In the dairy industry, RO is primarily used to concentrate liquid dairy streams (through dewatering) at a specified temperature (10 ℃-40 ℃) with no phase change (Deshwal et al, 2021). Dairy proteins are beneficial ingredients and as high-quality dietary additives, nutraceuticals, and therapeutics (Chollangi & Hossain, 2007).…”

Section: Reverse Osmosismentioning

confidence: 99%

Separation methods in the food industry: An exploration of reverse osmosis, evaporation and freeze concentration applications

Abu Bakar,

Ab Hamid

2023

MJCET

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Separation method is broadly used in various industries, mainly in the food industry. Some of the applications include retaining the nutrients and concentrating fruit juices, liquid foods, and milk products. Fundamentally, the concentrated liquid product is achieved by these separation methods. Technology advances daily, impacting food quality characteristics such as flavour, colour, and texture. Production and commercialisation processes are key considerations, from conventional to modern approaches. Hence, this study aims to review the various types of separation methods with their application in food industries which are evaporation, reverse osmosis, and freeze concentration that is separated into two: suspension freeze concentration and progressive freeze concentration

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Applications of reverse osmosis in dairy processing: an Indian perspective

Cited by 14 publications

References 40 publications

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

Technological challenges in production of goat milk products and strategies to overcome them: a review

Separation methods in the food industry: An exploration of reverse osmosis, evaporation and freeze concentration applications

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