Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Laorko, Aporn; Li, Zhenyu; Tongchitpakdee, Sasitorn; Chantachum, Suphitchaya; Youravong, Wirote

doi:10.1016/j.jfoodeng.2010.04.039

Cited by 99 publications

(53 citation statements)

References 29 publications

(37 reference statements)

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“…Indeed, rejections of 50 kDa membranes towards phenolic compounds were of about 23%, while a rejection of 17.75% was detected for the PS 100 kDa membrane ( Table 4). The positive relationship between MWCO and TPC is in agreement with data reported by other authors in the clarification of blood orange [27], pineapple [28], and apple juice [29] with UF membranes. In addition, a strong relationship was observed between the rejection of UF membranes towards phenolic compounds and the TAA rejection.…”

Section: Effect Of Uf On Chemical Parameters Of Blood Orange Juicesupporting

confidence: 92%

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

2015

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Abstract:The clarification of blood orange juice by ultrafiltration (UF) was investigated by using three hollow fiber membrane modules characterized by different membrane materials (polysulfone (PS) and polyacrylonitrile (PAN)) and molecular weight cut-off (MWCO) (50 and 100 kDa). The performance of selected membranes was investigated in terms of productivity and selectivity towards total anthocyanin content (TAC), total phenolic content (TPC), and total antioxidant activity (TAA). All selected membranes allowed a good preservation of antioxidant compounds; however, the most suitable membrane for the clarification of the juice was found to be the PS 100 kDa membrane. In optimized operating conditions this membrane exhibited steady-state fluxes of 7.12 L/m 2 h, higher than those measured for other investigated membranes. Rejections towards TPC and TAA were of the order of 17.5% and 15%, respectively. These values were lower than those determined for PS 50 kDa and PAN 50 kDa membranes. In addition, the PS 100 kDa membrane exhibited a lower rejection (7.3%) towards TAC when compared to the PS 50 kDa membrane (9.2%).

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Section: Effect Of Uf On Chemical Parameters Of Blood Orange Juicesupporting

confidence: 92%

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

2015

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“…Furthermore, increasing of cross-flow rate would enhance wall shear stress on the membrane surface. Higher wall shear force is helpful to reduce the membrane pore blockage and fouling, (3). Despite the several benefits of membrane clarification, the performance of this operation is affected by the declining permeate flux with time, (24).…”

Section: Methodsmentioning

confidence: 99%

“…Despite nutritional properties, pomegranate juice has a turbid appearance which makes its preservation and concentration difficult in processing steps. Today, the use of membrane systems has become a common technique in the clarification of juices because of their advantages in low energy consumption due to not having phase changes, variation in membrane shape, its size, high separation efficiency for diluted solutions, little demand to additives, and the ease of use compared to the traditional methods, (3). Microfiltration is one of the important membrane processes based on the physical separation in which ingredients are separated according to their sizes.…”

Section: Introductionmentioning

confidence: 99%

Intelligent Modeling of Permeate Flux during Membrane Clarification of Pomegranate Juice

et al. 2017

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A B S T R A C T Background and Objectives:One of the problems in juice membrane clarification is the accumulation and deposition of rejected compounds on membrane surfaces or inside its pores which results in a membrane fouling. Materials and Methods:Several parameters can have influence on fouling in one hand and prediction of juice permeates flux during the membrane processing is of importance in industrial applications on the other hand. Therefore, providing a model able to predict the permeate flux having the value of effective input parameters seems to be useful. In this regard, several artificial methods can be used. In contrast, the Fuzzy Inference System (FIS) has been proposed as a reliable and appropriate machine learning method to predict the output parameter with acceptable performance. In this study, a FIS will be used to model the permeate flux based on five input variables: the transmitted membrane pressure, feed flow rate, processing time, membrane pore size, and membrane type. For this purpose, a fuzzy system is trained using the laboratory data and then, appropriate membership functions for the input and output variables and fuzzy rules are extracted for the proper prediction of permeate flux. Results:Results were shown that the normalized mean squared errors for the prediction of permeate flux in the membrane processing are 0.0055 and 0.0081 for the Mixed Cellulose Ester (MCE) and the Polyvinylidene Flouride (PVDF) membranes, respectively. Conclusions:In total, the fuzzy inference model which is presented in this study has been able to predict the pomegranate juice permeate flux with an acceptable error compared with the laboratory data.

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“…These results are in agreement with Domingues et al (2014), who analysed the reduction in viscosity of passion fruit juice samples using the enzymatic complex Pectinex 3XL from Novozymes, and verified that the enzymatic treatment was efficient in reducing the viscosity. Laorko et al (2010) also used the enzymatic treatment of apple juices before micro-and ultrafiltration tests. Patil et al (2012) tested an exo-PG produced by Paecilomyces variotii in the treatment of fruit juices, and observed viscosity decreases in orange, apple, grape, banana and guava juices.…”

Section: The Application Of the Enzymatic Extract In Fruit Juice Procmentioning

confidence: 99%

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

Pinheiro

Desagiacomo

Michelin

et al. 2017

Braz. J. Food Technol.

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SummaryPolygalacturonases are enzymes with the biotechnological potential for use in fruit juice clarification and for the enhancement of filtration efficiency. The aim of this work was to assess the production of polygalacturonase by the fungus Neosartorya glabra by means of solid-state and submerged fermentation using fruit peel residues as the carbon source, and also apply the enzyme in the clarification and decrease in viscosity of passion fruit and apple juices. The highest polygalacturonase (4.52 U/g/h) production was obtained by means of submerged fermentation in Vogel´s medium (1964) containing orange peel -Bahia variety (Citrus sinensis), at a concentration of 1.5% (w/v, dried mass) at 30-35°C for 72 h. The polygalacturonase of the crude extract presented optimal activity at 60°C and pH 5.5. The enzyme retained around 90% of the initial activity after 180 minutes at 40°C, and 50% of the initial activity after 150 minutes at 50°C. The enzyme was shown to be stable at acid pH values (3.0-6.5) after 120 minutes at 25 o C. All these favourable enzymatic properties make the polygalacturonase attractive for potential uses in the industry of pectin-rich fruit juices, since the application of the crude extract to passion fruit (Passiflora edulis) juice caused an 80% reduction in viscosity and 75% decrease in light absorbance. In the processing of apple pulp juice (Malus domestica), there was a 50% reduction in viscosity and 78% decrease in light absorbance.Keywords: Neosartorya glabra; pectin; polygalacturonase; peel; viscosity. ResumoPoligalacturonases são enzimas com potencial biotecnológico para aplicação na clarificação de sucos de frutas e para aumento da eficiência da filtragem. O objetivo deste trabalho foi avaliar a produção de poligalacturonase pelo fungo Neosartorya glabra, por fermentação submersa e em estado sólido, usando resíduos de casca de frutas como fonte de carbono, além de avaliar também a aplicação desta enzima na clarificação e na diminuição de viscosidade de sucos de maracujá e maçã. A maior produção de poligalacturonase (4,52 U/g/h) foi obtida por fermentação submersa em meio de Vogel (1964) contendo cascas de laranja (Citrus sinensis), variedade Bahia, na concentração 1,5% (m/v, massa seca), a 30-35°C por 72 h. A poligalacturonase do extrato bruto apresentou atividade ótima a 50-60°C e pH 5,5. A enzima reteve cerca de 90% da atividade inicial após 180 minutos, a 40°C, e 50% da atividade inicial após 150 minutos, a 50°C. A enzima mostrou-se estável em pH ácido (3,0 a 6,5) após 120 minutos, a 25°C. Todas estas propriedades enzimáticas fazem desta poligalacturonase uma alternativa atrativa para a aplicação na indústria de sucos de frutas ricas em pectina, uma vez que a aplicação do extrato enzimático bruto no processamento de suco de polpa de maracujá (Passiflora edulis) causou uma redução da viscosidade de 80% e uma diminuição da absorbância da luz de 75%. No processamento de suco de polpa de maçã (Malus domestica), houve uma redução da viscosidade de 50% e uma diminuição da absorbância d...

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Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Cited by 99 publications

References 29 publications

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

Intelligent Modeling of Permeate Flux during Membrane Clarification of Pomegranate Juice

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

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