Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality

Güleç, Hacı Ali; Bagci, Pelin Onsekizoglu; Bağcı, Ufuk

doi:10.1007/s11947-017-1871-x

Cited by 48 publications

(15 citation statements)

References 38 publications

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“…Membranes with rougher surfaces displayed a higher fouling capacity than those with smoother surfaces (Gulec et al 2017). The foulant appears to be more highly entrapped by rougher surfaces.…”

Section: Surface Roughness By Afmmentioning

confidence: 88%

“…The hydrophobicity of conditioned RCA membranes was in agreement with findings by other researchers (Amy 2001;Nguyen et al 2015;Mohammad et al 2011). Membranes with more hydrophobic surface had higher fouling capacity than the ones with hydrophilic surface (Gulec et al 2017). Table 7 also shows the contact angles of fouled membranes.…”

Section: Contact Angle Measurementsmentioning

confidence: 99%

“…The effectiveness of ultrafiltration in separating anthocyanin and flavonols from black currant juice (Pap et al 2012), phenolic compounds from pomegranate juice (Conidi et al 2017), bioactive compounds from kiwifruit juice (Cassano et al 2008), polyphenols from banana juice (Sagu et al 2014), and phenolics from broccoli juice (Yilmaz and Bagci 2019) has been clearly demonstrated. Gulec et al (2017) analysed membrane fouling during the ultrafiltration of apple juice. Although works on many fruit juices have been reported, there is no report on the separation of phytosterols from orange juice by ultrafiltration.…”

Section: Introductionmentioning

confidence: 99%

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Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes

Abd-Razak

Zairossani

Chew

et al. 2020

Food Bioprocess Technol

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This study describes the use of regenerated cellulose (RCA) membranes with molecular weight cut-off (MWCO) values of 10, 30, and 100 kDa, respectively, to separate phytosterols from orange juice for possible nutraceutical production. A desirable membrane separation rejects protein whilst transmitting phytosterols and other low molecular mass compounds such as sugars. The ultrafiltration was performed in a cross-flow membrane system with a total filtration area of 336 cm2. Total phytosterol analysis was carried out by using a Liebermann-Buchard-based method. Protein concentration was quantified by the Bradford method. The effects of three different membranes upon the rejection of total phytosterol content, proteins, sugar, and antioxidant activity were studied. Of the membranes tested, the 10-kDa membrane displayed the highest concentration of phytosterols in the permeate. The 30-kDa and 100-kDa membranes gave comparatively higher phytosterol rejection. The membrane surface roughness and corresponding pure water flux values varied as a function of MWCO such that RCA30 > RCA100 > RCA10. Membranes with rougher surfaces displayed higher fouling than those with smoother surfaces. Hydrophobicity and surface roughness both influenced filtration performance, by controlling the development of the protein-based foulant which modified membrane selectivity.

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Section: Surface Roughness By Afmmentioning

confidence: 88%

Section: Contact Angle Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes

Abd-Razak

Zairossani

Chew

et al. 2020

Food Bioprocess Technol

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“…Recently, Gulec et al [64] evaluated the effect of membrane pore size, roughness, and hydrophobicity on permeate flux and fouling of three different polymeric UF membranes used to clarify apple juice. The reversible fouling became the major resistance for membranes with greater pore size and hydrophobicity; on the other hand, cake formation was more prominent for membranes with narrower pore size.…”

Section: Membrane Foulingmentioning

confidence: 99%

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

2020

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The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.

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“…Fining trials should always be done at several levels to ensure that the fining objective is achieved using the smallest possible amount of fining agent [5,13]. Fining helps to remove active haze precursors and thus, decreases the potential for haze formation during storage, while providing more limpid juice sediment [6,7,9,14,15]. This process helps to overcome the enzymatic treatment, which is very expensive [6].…”

Section: Introductionmentioning

confidence: 99%

Clarification of the Algerian grape juice and their effects on the juice quality

Mazrou¹,

Messaoudi

Begaa

et al. 2020

Bull. Chem. Soc. Eth.

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The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice. Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

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Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality

Cited by 48 publications

References 38 publications

Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes

Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

Clarification of the Algerian grape juice and their effects on the juice quality

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