Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

“…In a previous study, in just the opposite manner of our findings, antioxidant activity of blood orange juice decreased 26% during thermal evaporation and 15% during osmotic distillation (Galaverna et al, 2008). Aguiar et al (2012) also reported similar antioxidant losses during the osmotic distillation of apple juice. However, in another study, antioxidant activity of the pomegranate juice was not changed during osmotic distillation (Onsekizoglu, 2013).…”

“…However, in another study, antioxidant activity of the pomegranate juice was not changed during osmotic distillation (Onsekizoglu, 2013). In present study, the higher loses in antioxidant activity in osmotic distillation which take longer time for concentration can be attributed to higher oxidation of naturally occurring antioxidant components, especially phenolics (Aguiar et al, 2012;Fazaeli et al, 2013). This phenomenon in osmotic distillation was considered to be related to oxidation of phenolics in the samples during circulation into the open feed container (Fig.…”

“…Osmotic distillation is, therefore, adapted to the concentration of fruit juices that are rich in heat-sensitive and volatile components. However, due to some limitations of membrane modules, juices must be clarified before the concentration (Aguiar et al, 2012).…”

Flavor Retention in Progressive Freeze-Concentration of Coffee Extract and Pear (La France) Juice Flavor Condensate

“…For this purpose, a microporous hydrophobic membrane is used. Although a high concentration level is possible (up to 60 Brix) with this method, a substantial loss in flavor components has been reported (Cisse et al, 2011;Aguiar et al, 2012).…”

“…Another drawback is the restricted concentration level (around 30 Brix) because of the limitation in applicable pressure. To improve this, osmotic evaporation has been proposed (Barbe et al, 1998;Cassano et al, 2003;Jiao et al, 2004;Vaillant et al, 2005;Cisse et al, 2011;Aguiar et al, 2012). In this method, the driving force is the transmembrane vapor pressure difference between the sample and the stripping solution, which causes the vapor transfer from the sample to be concentrated to the stripping solution through a membrane.…”