Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism

被引:31
作者
Baklouti, Semia [1 ]
Ellouze-Ghorbel, Raoudha [2 ]
Mokni, Abir [2 ]
Chaabouni, Semia [2 ]
机构
[1] Ecole Ntl Ing Sfax, Unite Rech Chim Ind Mater, Sfax, Tunisia
[2] Ecole Ntl Ing Sfax, Unite Enzym Bioconvers, Sfax, Tunisia
关键词
Tunisia; Punica granatum; fruit juices; clarifying; ultrafiltration; phenolic compounds; membranes; fouling; processing; laccase; APPLE JUICE; MICROFILTRATION; CONSUMPTION; FILTRATION; PRESSURE; ENZYME; FLUX;
D O I
10.1051/fruits/2012010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Introduction. Ultrafiltration (UF) is a single-unit operation for the clarification and fining of fruit juices. The purpose of the UF is to remove suspended solids as well as haze-inducing and turbidity-causing substances to obtain a clear juice during storage. Specifically, the polymerization of phenolic compounds and their interaction with other components (e.g., proteins) could cause a haze complex and turbidity in fruit juices, which can foul the ultrafiltration membrane. Materials and methods. Fresh pomegranate juice was clarified by the ultrafiltration process on a laboratory scale. In experimental tests performed according to the total recycle and the batch concentration mode, the effects of transmembrane pressure (TMP) and enzyme pre-treatment on permeation flux and quality of juice were studied. Results. With the total recycle mode, the effect of TMP on the color and clarity of clarified pomegranate juice was significant. The initial color of the raw pomegranate juice was reduced from 74% to 33% and the clarity decreased from 77% to 42% by UF when the TMP increased from (1 to 3.6) bar. Total phenolic rejection decreased from 45% to 21% when the TMP rose from (1 to 2) bar and remained constant above this value. With the batch concentration mode at TMP = 2 bar and velocity 1 m.s(-1), the enzymatic treatment (5 U.mL(-1), 300 min, T = 20 degrees C) of pomegranate juice provided the highest permeate flux, a decrease in total phenolics of 50% and an increased clarity of 30%. Fouling of the UF membrane during pomegranate juice processing is mainly clue to the retention of polyphenols anchor proteins; thus, several blocking mechanisms were studied, using a recently developed membrane-fouling model. Analysis revealed that the membrane separation process was controlled by the gel layer mechanism of raw pomegranate juice and complete pore blocking mechanism with enzymatic pretreatment.
引用
收藏
页码:215 / 225
页数:11
相关论文
共 36 条
[1]  
Alper N., 2004, NAHR, V48, P148
[2]  
[Anonymous], 1997, OFFICIAL METHODS ANA
[3]   Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation [J].
Aviram, M ;
Rosenblat, M ;
Gaitini, D ;
Nitecki, S ;
Hoffman, A ;
Dornfeld, L ;
Volkova, N ;
Presser, D ;
Attias, J ;
Liker, H ;
Hayek, T .
CLINICAL NUTRITION, 2004, 23 (03) :423-433
[4]   Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process [J].
Borneman, Z ;
Gökmen, V ;
Nijhuis, HH .
SEPARATION AND PURIFICATION TECHNOLOGY, 2001, 22-3 (1-3) :53-61
[5]   Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality [J].
Cassano, A. ;
Marchio, M. ;
Drioli, E. .
DESALINATION, 2007, 212 (1-3) :15-27
[6]   A membrane-based process for the clarification and the concentration of the cactus pear juice [J].
Cassano, A. ;
Conidi, C. ;
Timpone, R. ;
D'Avella, M. ;
Drioli, E. .
JOURNAL OF FOOD ENGINEERING, 2007, 80 (03) :914-921
[7]   Production of concentrated kiwifruit juice by integrated membrane process [J].
Cassano, A ;
Jiao, B ;
Drioli, E .
FOOD RESEARCH INTERNATIONAL, 2004, 37 (02) :139-148
[8]   Pineapple juice and its fractions in enzymatic browning inhibition of banana [musa (AAA group) gros michel] [J].
Chaisakdanugull, Chitsuda ;
Theerakulkait, Chockchai ;
Wrolstad, Ronald E. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (10) :4252-4257
[9]  
Cheikh-Rouhou Salma, 2006, Fruits, V61, P389, DOI 10.1051/fruits:2006038
[10]   Study of fouling mechanism in pineapple juice clarification by ultrafiltration [J].
de Barros, STD ;
Andrade, CMG ;
Mendes, ES ;
Peres, L .
JOURNAL OF MEMBRANE SCIENCE, 2003, 215 (1-2) :213-224