Jaboticaba (<i>Myrciaria jaboticaba</i>) juice concentration by forward osmosis

Sant’Anna, Voltaire; Gurak, Poliana Deyse; Vargas, Natieli Souza de; Silva, Maurício Kipper da; Marczak, Lígia Damasceno Ferreira; Tessaro, Isabel Cristina

doi:10.1080/01496395.2016.1168845

Cited by 23 publications

(10 citation statements)

References 20 publications

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“…An issue worth highlighting is that the pH was less than 4.0 for all formulations, enhancing the microbiological stability. In a study conducted by Sant'Anna et al (2016), the pH and TA values reported for jabuticaba juice were 3.5 and 0.96%, the latter greater than that found in this study. The paucity of studies addressing jabuticaba juice and/or nectar made difficult a comparison between findings.…”

Section: F I G U R E 2 Flowchart Of Jabuticaba Nectar Processingcontrasting

confidence: 79%

Hurdle technology for jabuticaba nectar preservation

Ribeiro

Kushida

Petrus

2021

J Food Process Preserv

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Section: F I G U R E 2 Flowchart Of Jabuticaba Nectar Processingcontrasting

confidence: 79%

Hurdle technology for jabuticaba nectar preservation

Ribeiro

Kushida

Petrus

2021

J Food Process Preserv

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“…Thus, the main advantages of forward osmosis (FO), compared to both thermal and conventional membrane processing, include low hydraulic pressure, low treatment temperature, low fouling tendency, high solids content processing capability, and easy scale‐up (Sant'Anna and others ). This technology has been effectively applied to sweet lime (Chanukya and Rastogi ) and jaboticaba juices (Sant'Anna and others ), as well as beetroot and grape juices (Nayak and others ).…”

Section: Membrane Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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“…The first attempt to use FO for liquid food was in 1966 but remained confidential [ 37 ]; only in the 90s with the development of dedicated FO membranes, more intense research was initiated [ 38 ]. A broad range of liquid food was concentrated using FO: grape, raspberry, orange, pineapple, kokum, grapefruit, jaboticaba, red radish, tomato, beetroot, coffee, sucrose [ 36 , 39 , 40 ]. Early studies demonstrated the proof of concept—orange and red raspberry juice were successfully concentrated with high acid and colour rejection (>99.9%).…”

Section: Applications Of Fo As Concentrating Processmentioning

confidence: 99%

“…Reconstituted fresh juice from those concentrates also proved to be very similar to initial fresh juice [ 47 ]. Sant’Anna et al confirmed that FO preserved nutraceutical and organoleptic characteristics of the jaboticaba juice unlike thermal concentration, which decreases anthocyanin and compounds with antioxidant capability, beyond of changes in beverage colour properties [ 40 ]. Overall beneficial interests in flavour and nutritional properties preservation pushes the FO market towards an even broader range of liquid juice application (coffee concentration, bergamot juice, coconut milk, strawberry juice) [ 48 , 49 , 50 ].…”

Section: Applications Of Fo As Concentrating Processmentioning

confidence: 99%

Forward Osmosis as Concentration Process: Review of Opportunities and Challenges

et al. 2020

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In the past few years, osmotic membrane systems, such as forward osmosis (FO), have gained popularity as “soft” concentration processes. FO has unique properties by combining high rejection rate and low fouling propensity and can be operated without significant pressure or temperature gradient, and therefore can be considered as a potential candidate for a broad range of concentration applications where current technologies still suffer from critical limitations. This review extensively compiles and critically assesses recent considerations of FO as a concentration process for applications, including food and beverages, organics value added compounds, water reuse and nutrients recovery, treatment of waste streams and brine management. Specific requirements for the concentration process regarding the evaluation of concentration factor, modules and design and process operation, draw selection and fouling aspects are also described. Encouraging potential is demonstrated to concentrate streams more than 20-fold with high rejection rate of most compounds and preservation of added value products. For applications dealing with highly concentrated or complex streams, FO still features lower propensity to fouling compared to other membranes technologies along with good versatility and robustness. However, further assessments on lab and pilot scales are expected to better define the achievable concentration factor, rejection and effective concentration of valuable compounds and to clearly demonstrate process limitations (such as fouling or clogging) when reaching high concentration rate. Another important consideration is the draw solution selection and its recovery that should be in line with application needs (i.e., food compatible draw for food and beverage applications, high osmotic pressure for brine management, etc.) and be economically competitive.

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Jaboticaba (Myrciaria jaboticaba) juice concentration by forward osmosis

Cited by 23 publications

References 20 publications

Hurdle technology for jabuticaba nectar preservation

Hurdle technology for jabuticaba nectar preservation

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Forward Osmosis as Concentration Process: Review of Opportunities and Challenges

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