Concentration of grape juice: Combined forward osmosis/evaporation versus conventional evaporation

Tavares, Henrique Martins; Cardozo, Nilo Sérgio Medeiros; Tessaro, Isabel Cristina

doi:10.1016/j.ifset.2021.102905

Cited by 16 publications

(4 citation statements)

References 33 publications

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“…To our knowledge, existing researches mostly focus on the concentration of fruit juices such as orange juice [ 18 ], apple juice [ 19 , 20 ], grape juice [ 21 , 22 ], etc. However, little research has been done on the MHC of berry pulps, such as raspberry pulp, which is a typical food material with high viscosity, heat sensitivity and high water-holding capacity than other fruit juices [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Zhao,

Zhu,

Liu

et al. 2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Zhao,

Zhu,

Liu

et al. 2024

Heliyon

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“…In liquid food and beverage processing industries, the liquid food concentration is essential to endow concentrated food with superior shelf life, stable product quality, and reduced storage, packaging, and transportation costs. − Multistage vacuum evaporation, a thermally based process, is the most widely used industrial-scale concentration technology for producing highly concentrated aqueous food. However, most essential bioactive components in liquid foods are highly thermally sensitive; − hereby, the thermal treatment usually results in altered nutritional and taste profiles. , Nonthermal techniques, such as freeze concentration, may potentially preserve the essential phytonutrients of liquid foods and beverages. However, due to its high capital and operational cost, this process is not feasible for large-scale production .…”

Section: Introductionmentioning

confidence: 99%

Modeling and Experimental Validation for the Preparation of Concentrated Tea Extract Using a Forward Osmosis Process Using a Food-Grade Inorganic Draw Solute

Bardhan

Subbiah

Mohanty

2023

Ind. Eng. Chem. Res.

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In this study, a one-dimensional mathematical model was developed for the concentration of tea extract using a forward osmosis (FO) process. The membrane transport parameters were estimated by minimizing the error between the model output and the experimental results. The model equations were solved to predict the FO performance within allowable error limits. Further, a series of process flow sheet simulation studies were performed to investigate the effect of different operating conditions on the overall FO performance. Based on the simulation results, a multicriteria optimization was developed to attain the maximum permeate and minimum specific reverse solute flux (SRSF). Using the best-performing process flow sheet model, the feasibility of seawater and high-concentration reject brine as a draw solution was also investigated for the concentration of tea extract. The high-concentration reject brine (105.17 g L–1) can result in rapid dewatering with minimal SRSF (0.14 g L–1) along with simultaneous seawater dilution (81.38 g L–1).

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“…For lime juice, the concentration method is required to retain the natural organoleptic properties and nutritional values of the juice. Although conventional evaporation is the most commonly used, it may cause the undesirable thermal degradation of flavors and bioactives [11,12]. Vacuum concentration using mild heat for water removal is an alternative technique for reducing phytochemical loss.…”

Section: Introductionmentioning

confidence: 99%

Enriching the Bioactive Components and Antioxidant Capacity of Concentrated Lime Juices Prepared by Cryogenic and Vacuum Processes

Huynh,

Vo,

Kha

2023

Processes

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Lime juice is rich in bioactive components and exerts a wide range of therapeutic effects, especially antioxidant activity. Freeze concentration is considered an essential method to maintain the nutritional values and bioactives of fruit juices. This study aimed to compare the ability in enriching ascorbic acid, total phenolic compounds, and major flavonoids and the antioxidant activity (DPPH) of concentrated lime juices prepared by vacuum and freeze-concentrations. The ascorbic acid in the juices was analyzed using the HPLC-PDA method. The total phenolic content and DPPH inhibition ability were measured by the colorimetric method. The polyphenol profiles of two lime varieties (C. latifolia and C. limonia) were qualitatively analyzed using LC-TOF MS/MS; then, the major juices’ flavonoids were analyzed by HPLC-PDA against/based on commercial standards. The results showed that C. latifolia was superior to C. limonia in ascorbic acid, TPC, major flavonoids, and antioxidants. C. latifolia was also more diverse than C. limonia in its polyphenol profile through the identified compounds (18 vs. 15). Freeze-concentrated lime juices were significantly higher than the vacuum-concentrated counterparts in ascorbic acid (mean difference from 9.41 to 22.01 mg, p < 0.01), and TPC (from 60.76 to 149.88 mgGAE). The quantification of major flavonoids showed that the freeze-concentrated lime juices retained high levels of hesperidin, eriocitrin, and rutin (p < 0.01) whereas the vacuum concentration preserved higher ones in diosmin and naringin (p < 0.01). The freeze-concentrated lime juice was significantly higher than vacuum-concentrated lime juices in the DPPH scavenging activity by at least 15% (p < 0.01). Overall, freeze concentration enriched bioactive compounds in lime juices almost threefold and improved antioxidants at least twofold. Thus, freeze concentration is promising for the industry in producing high-quality lime juice to preserve its thermal liable bioactive component.

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Concentration of grape juice: Combined forward osmosis/evaporation versus conventional evaporation

Cited by 16 publications

References 33 publications

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Modeling and Experimental Validation for the Preparation of Concentrated Tea Extract Using a Forward Osmosis Process Using a Food-Grade Inorganic Draw Solute

Enriching the Bioactive Components and Antioxidant Capacity of Concentrated Lime Juices Prepared by Cryogenic and Vacuum Processes

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