Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice

Quoc, A. Lam; Mondor, Martin; Lamarche, F.; Ippersiel, Denis; Bazinet, Laurent; Makhlouf, Joseph

doi:10.1016/j.foodres.2005.11.002

Cited by 30 publications

(10 citation statements)

References 17 publications

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“…The growing demand for minimally processed foods has supported the interest in nonthermal processing methods, such as γ , ultraviolet , or microwave irradiation, as well as dense phase CO 2 , , high pressure , , and electrodialysis processes. Treatment with pulsed electric fields (PEF) for preservation of liquid food is one of the most promising technologies that might replace traditional thermal pasteurization , .…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Schilling

Schmid

Jäger

et al. 2008

J. Agric. Food Chem.

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As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

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Section: Introductionmentioning

confidence: 99%

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Schilling

Schmid

Jäger

et al. 2008

J. Agric. Food Chem.

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“…Enzymatic browning generally appears during specific processing steps (milling and pressing) under the catalysis of PPO in the presence of oxygen (Markowski ; Quoc et al . , ). CAJ is a suspension containing irregularly shaped particles ranging from 0.25 μm to 5 μm in size (Genovese and Lozano ).…”

Section: Introductionmentioning

confidence: 97%

A Large‐Scale Study on Storage Stability of Cloudy Apple Juice Treated by N₂ and Ascorbic Acid

Tetik

Karhan

Turhan

et al. 2013

Journal of Food Quality

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The effect of ascorbic acid and N2 usage in large-scale cloudy apple juice production was investigated. Samples were stored at 5 and 20C for 6 months. The quality of the initial cloudy apple juice samples was evaluated by characteristic properties (pH, total titratable acidity, total dry matter, soluble solids and total phenolic content) and storage stability was evaluated by turbidity and color parameters, which were analyzed on a monthly basis. According to the results, change in total phenolic content of the samples was considerable (minimal values were recorded in N2-treated groups). However, ascorbic acid and N2 usage alone or in combination was not enough to prevent turbidity loss during storage. Only the lower temperature (5C) chosen was effective to decelerate this loss. In terms of color stability, the most stable group was the N2 and ascorbic acid-treated one (DE: 3.59 at 5C). PRACTICAL APPLICATIONSColor and cloud stability are important attributes of cloudy apple juice during storage. Many laboratory studies have been conducted to improve these quality parameters. However, there is no large-scale study about the storage stability of cloudy apple treated by N2 and ascorbic acid during the production stages. Therefore, in this study, a large-scale cloudy apple juice production was performed using N2 and ascorbic acid during the juice processing stage and the storage stability of the final products was investigated for 6 months. The results of this large-scale study could be useful for fruit juice processors and retailers. bs_bs_banner Journal of Food Quality

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“…In recent years, BMED has been applied to the production of gluconic acid [ 14 , 15 ], citric acid [ 17 ], succinic acid [ 18 ], niacin [ 19 ], tartaric acid [ 20 ], L-10-camphorsulfonic acid [ 10 ], etc. Currently, however, there are only a limited number of reports about the cleaner production of malic acid by BMED [ 4 , 21 , 22 , 23 ]. For instance, Quoc et al reported that the electro-acidification of cloudy apple juice containing malic acid was carried out by BMED with a BP-A configuration (no current efficiency and energy consumption data) [ 21 , 22 ]; Vera et al reported a deacidification process of clarified tropical fruit juices, containing malic acid, by BMED with a BP-A configuration, in which the current efficiency and energy consumption are ~30% and ~0.13 kWh/kg, respectively, at a current density of 10 mA/cm 2 [ 24 ]; Lameloise et al reported the malic acid recovery from a beverage industry wastewater by BMED with a BP-C configuration, in which the conversion ratio, current efficiency and energy consumption of the malic acid were 93–97%, 87–97% and 1.15–1.27 kWh/kg, respectively, at a current density of ~50 mA/cm 2 [ 4 ]; and Liu et al reported a novel BMED process (BP-A-C configuration) integrated with a biochemical process for the malic acid production, in which the conversion ratio, current efficiency and energy consumption of the malic acid were 76.7% (calculated by 0.3 mol/L malate conversed into 0.23 mol/L malic acid), 70% and 0.34 kWh/kg at a low current density of ~1 mA/cm 2 [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Bipolar Membrane Electrodialysis for Cleaner Production of Diprotic Malic Acid: Separation Mechanism and Performance Evaluation

Zhou

Dong

et al. 2023

Membranes

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Bipolar membrane electrodialysis (BMED) is a promising process for the cleaner production of organic acid. In this study, the separation mechanism of BMED with different cell configurations, i.e., BP-A, BP-A-C, and BP-C (BP, bipolar membrane; A, anion exchange membrane; C, cation exchange membrane), to produce diprotic malic acid from sodium malate was compared in consideration of the conversion ratio, current efficiency and energy consumption. Additionally, the current density and feed concentration were investigated to optimize the BMED performance. Results indicate that the conversion ratio follows BP-C > BP-A-C > BP-A, the current efficiency follows BP-A-C > BP-C > BP-A, and the energy consumption follows BP-C < BP-A-C < BP-A. For the optimized BP-C configuration, the current density was optimized as 40 mA/cm2 in consideration of low total process cost; high feed concentration (0.5–1.0 mol/L) is more feasible to produce diprotic malic acid due to the high conversion ratio (73.4–76.2%), high current efficiency (88.6–90.7%), low energy consumption (0.66–0.71 kWh/kg) and low process cost (0.58–0.59 USD/kg). Moreover, a high concentration of by-product NaOH (1.3497 mol/L) can be directly recycled to the upstream process. Therefore, BMED is a cleaner, high-efficient, low energy consumption and environmentally friendly process to produce diprotic malic acid.

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Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice

Cited by 30 publications

References 17 publications

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

A Large‐Scale Study on Storage Stability of Cloudy Apple Juice Treated by N₂ and Ascorbic Acid

Bipolar Membrane Electrodialysis for Cleaner Production of Diprotic Malic Acid: Separation Mechanism and Performance Evaluation

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Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice

Cited by 30 publications

References 17 publications

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

A Large‐Scale Study on Storage Stability of Cloudy Apple Juice Treated by N2 and Ascorbic Acid

Bipolar Membrane Electrodialysis for Cleaner Production of Diprotic Malic Acid: Separation Mechanism and Performance Evaluation

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A Large‐Scale Study on Storage Stability of Cloudy Apple Juice Treated by N₂ and Ascorbic Acid