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Angela S, Wollan D, Muhlack R, Bindon K, Wilkinson K. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods 2024; 13:1850. [PMID: 38928792 PMCID: PMC11202439 DOI: 10.3390/foods13121850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
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Affiliation(s)
- Stephanie Angela
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
- VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
| | - Kerry Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
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2
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Gontarek-Castro E, Castro-Muñoz R. Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review. Crit Rev Food Sci Nutr 2024; 64:6073-6086. [PMID: 36606470 DOI: 10.1080/10408398.2022.2163223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed.
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Affiliation(s)
| | - Roberto Castro-Muñoz
- Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, Gdansk University of Technology, Gdansk, Poland
- Tecnologico de Monterrey, Toluca de Lerdo, Mexico
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Kaur D, Sharma V, Joshi A, Batra N, Ramniwas S, Sharma AK. Pectinases as promising green biocatalysts having broad-spectrum applications: Recent trends, scope, and relevance. Biotechnol Appl Biochem 2023; 70:1663-1678. [PMID: 36977651 DOI: 10.1002/bab.2464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/07/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Pectinases are a collection of multiple enzymes that have a common substrate, that is, pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin. Therefore, they have been placed in different groups, such as protopectinases, polygalacturonases, polymethylesterases, pectin lyases, and pectate lyases. They are naturally present both in multicellular organisms such as higher plants and in unicellular organisms such as microbes. In past decade, it has been witnessed that chemical and mechanical methods employed in industrial processes have led to environmental hazards and serious health disorders, thus increasing the search for eco-friendly approaches with minimal health risks. Hence, microbial enzymes have been extensively used as safer alternative for these environmentally unsafe methods. Among these microbial enzymes, pectinases hold great significance and is one of the principal enzymes that have been used commercially. It is predominantly used as a green biocatalyst for fruit, fiber, oil, textile, beverage, pulp, and paper industry. Thus, this review focuses on the structure of pectin, microbial sources of pectin, and principle industrial applications of pectinases.
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Affiliation(s)
- Damanjeet Kaur
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Varruchi Sharma
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Amit Joshi
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Navneet Batra
- Department of Biotechnology, GGDSD College, Chandigarh, India
| | - Seema Ramniwas
- University Centre for Research and Development, University Institute of Biotechnology Chandigarh University, Gharuan, Mohali, India
| | - Anil K Sharma
- Department of Biotechnology, Maharishi Markandeshar Engineering College, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, Haryana, India
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4
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Sarbatly R, Sariau J, Krishnaiah D. Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices. FOOD ENGINEERING REVIEWS 2023; 15:420-437. [PMCID: PMC10257186 DOI: 10.1007/s12393-023-09346-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 05/21/2023] [Indexed: 11/06/2023]
Abstract
Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.
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Affiliation(s)
- Rosalam Sarbatly
- Chemical Engineering, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
- Nanofiber and Membrane Research Laboratory, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
| | - Jamilah Sariau
- Chemical Engineering, Faculty of Engineering, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia
| | - Duduku Krishnaiah
- Department of Chemical Engineering, University of Anurag, Hyderabad, 500088 India
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5
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Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives. Foods 2023; 12:foods12061181. [PMID: 36981108 PMCID: PMC10048513 DOI: 10.3390/foods12061181] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/25/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the current state of knowledge related to mixing juices, membrane processes, and enzymatic processes in producing fruit juices with reduced concentrations of sugars. The limitations and challenges of these methods are also reviewed, including the losses of nutritional ingredients in membrane processes and the emergence of side products in enzymatic processes. As the existing methods have limitations, the review also identifies areas that require further improvements and technological innovations.
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6
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Production of High-Quality Red Fruit Juices by Athermal Membrane Processes. Molecules 2022; 27:molecules27217435. [DOI: 10.3390/molecules27217435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finally concentrated by osmotic distillation (OD) up to 50 and 60 °Brix. Samples of clarified, pre-concentrated, and concentrated juice were analyzed for their physico-chemical composition and in terms of the antioxidant activity and inhibitory activity against α-amylase and lipase. The results clearly confirmed the assumption of a mild fruit juice processing method, allowing us to preserve the original nutritional and functional properties of the fresh juice. In particular, the OD retentate at 60 °Brix resulted the most active sample against pancreatic lipase and α-amylase inhibitory activity with IC50 values of 44.36 and 214.65 μg/mL, respectively.
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7
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Acar M, Unver Y. Constitutive and extracellular expression of pectin methylesterase from Pectobacterium chrysanthemi in Pichia pastoris. 3 Biotech 2022; 12:219. [PMID: 35965660 PMCID: PMC9365906 DOI: 10.1007/s13205-022-03291-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 07/29/2022] [Indexed: 11/25/2022] Open
Abstract
Pectin methylesterase (PME) which is widely used in the cosmetic, food and pharmaceutical industries catalyses the hydrolysis of the methyl ester of pectin to yield methanol and free carboxyl groups. This study was performed to produce active pectin methylesterase (PME) extracellularly from Pectobacterium chrysanthemi in Pichia pastoris. Firstly, pGKBα was constructed for the secretion of heterologous protein. After it was cloned in Escherichia coli cells and the sequence was affirmed, PME gene was inserted into pGKBα. So, pGKBα-PME carried the PME gene in correct position was cloned in E. coli cells. Then, P. pastoris X-33 cells were transformed with linearized pGKBα-PME and six transformants were cultivated for recombinant PME production. It was observed that one of them had a high-capacity secretion of active PME. The molecular mass of extracellular PME enzyme was found to be about 59 kDa. The PME enzyme from P. chrysanthemi was produced by P. pastoris for the first time in this study. This recombinant enzyme might be produced in a large scale and also purified from the culture medium. Then, the purified enzyme might be used for clarification and increasing yield of juice in food industrial applications. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03291-3.
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Affiliation(s)
- Melek Acar
- Department of Molecular Biology and Genetics, Atatürk University, 25240 Erzurum, Turkey
| | - Yagmur Unver
- Department of Molecular Biology and Genetics, Atatürk University, 25240 Erzurum, Turkey
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8
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Puggioni G, Abd-Razak NH, Amura IF, Bird MR, Emanuelsson EA, Shahid S. Preparation and benchmarking of highly hydrophilic polyaniline poly(2-acrylamido-2-methyl-1-propanesulfonic acid) PANI PAMPSA membranes in the separation of sterols and proteins from fruit juice. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Lomba-Viana X, Raymundo A, Prista C, Alegria MJ, Sousa I. Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae. Front Nutr 2022; 9:825999. [PMID: 35252304 PMCID: PMC8888533 DOI: 10.3389/fnut.2022.825999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/24/2022] [Indexed: 11/29/2022] Open
Abstract
“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.
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Affiliation(s)
- Xavier Lomba-Viana
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | | | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
- *Correspondence: Isabel Sousa
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Abd-Razak NH, Chew YMJ, Bird MR. Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021; 17:837-850. [DOI: 10.1515/ijfe-2021-0096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
The influence of feed condition and membrane cleaning during the ultrafiltration (UF) of orange juice for phytosterol separation was investigated. UF was performed using regenerated cellulose acetate (RCA) membranes at different molecular weight cut-off (MWCO) values with a 336 cm2 membrane area and a range of temperatures (10–40 °C) and different feed volumes (3–9 L). Fluid dynamic gauging (FDG) was applied to assess the fouling and cleaning behaviours of RCA membranes fouled by orange juice and cleaned using P3-Ultrasil 11 over two complete cycles. During the FDG testing, fouling layers were removed by fluid shear stress caused by suction flow. The cleanability was characterised by using ImageJ software analysis. A Liebermann-Buchard-based method was used to quantify the phytosterol content. The results show that RCA 10 kDa filters exhibited the best separation of phytosterols from protein in orange juice at 20 °C using 3 L feed with a selectivity factor of 17. Membranes that were fouled after two cycles showed higher surface coverage compared to one fouling cycle. The surface coverage decreased with increasing fluid shear stress from 0 to 3.9 Pa. FDG achieved 80–95% removal at 3.9 Pa for all RCA membranes. Chemical cleaning using P3-Ultrasil 11 altered both the membrane surface hydrophobicity and roughness. These results show that the fouling layer on RCA membranes can be removed by fluid shear stress without affecting the membrane surface modification caused by chemical cleaning.
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Affiliation(s)
- Nurul Hainiza Abd-Razak
- Centre of Advanced Separations Engineering, Department of Chemical Engineering , University of Bath , Bath BA2 7AY , UK
- Rubber Research Institute of Malaysia, Malaysian Rubber Board , PO Box 10150 , 50908 Kuala Lumpur , Malaysia
| | - Y. M. John Chew
- Centre of Advanced Separations Engineering, Department of Chemical Engineering , University of Bath , Bath BA2 7AY , UK
| | - Michael R. Bird
- Centre of Advanced Separations Engineering, Department of Chemical Engineering , University of Bath , Bath BA2 7AY , UK
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11
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Studies on the Separation and Purification of the Caulis sinomenii Extract Solution Using Microfiltration and Ultrafiltration. SEPARATIONS 2021. [DOI: 10.3390/separations8100185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
The separation and purification process of alkaloids faces great challenges of pollution, high energy consumption and low continuity. In this study, the effects of ceramic microfiltration (MF) membrane (membrane pore size of 0.50 μm, 0.20 μm, 0.05 μm) and organic ultrafiltration (UF) membrane (membrane molecular weight cut-off of 10 KDa and 1 KDa) on the separation and purification of Caulis sinomenii extract solution in pilot scale were studied. The cleaning effects of different cleaning methods (pure water, 1% HCl-NaOH, 1% sodium hypochlorite) were investigated. The experimental results indicated that 0.05 μm ceramic membrane and 1 kDa UF membrane have higher sinomenine hydrochloride (SH) permeabilities and total solids (TS) removal rates. The ceramic membrane was circulating cleaned by 1% sodium hypochlorite solution for 1 h; the membrane flux can be restored to more than 90% of the original, the membrane flux of 1 kDa UF membrane can be restored to 99.2% of the original by pure water washing. From the above study, the optimal technic parameters was determined in which 0.05 μm ceramic MF membrane and 1 kDa UF membrane were used to separate and purify the Caulis sinomenii extract solution to remove the invalid ingredients, and the two kinds of membranes were cleaned with 1% sodium hypochlorite solution and pure water, respectively, to keep satisfactory membrane fluxes. The study provided an environment-friendly alternative for the separation and purification of alkaloids in natural products, which has a good prospect for the industrial application.
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12
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Sharma A, Thatai KS, Kuthiala T, Singh G, Arya SK. Employment of polysaccharides in enzyme immobilization. REACT FUNCT POLYM 2021. [DOI: 10.1016/j.reactfunctpolym.2021.105005] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Schmidt HDO, Rockett FC, Ebert G, Sartori GV, Rezzadori K, Rodrigues RC, Rios ADO, Manfroi V. Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (
Acca sellowiana
) juice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15223] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Helena de Oliveira Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Giovana Ebert
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Giliani Veloso Sartori
- Federal Institute of Education, Science and Technology of Santa Catarina Senadinho Road, s/n, Campus Urupema Urupema SC 88625‐000 Brazil
| | - Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Admar Gonzaga Avenue, 1346, Itacorubi Florianópolis SC 88034‐000 Brazil
| | - Rafael Costa Rodrigues
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Vitor Manfroi
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
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Tacias-Pascacio VG, Morellon-Sterling R, Castañeda-Valbuena D, Berenguer-Murcia Á, Kamli MR, Tavano O, Fernandez-Lafuente R. Immobilization of papain: A review. Int J Biol Macromol 2021; 188:94-113. [PMID: 34375660 DOI: 10.1016/j.ijbiomac.2021.08.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/22/2021] [Accepted: 08/03/2021] [Indexed: 12/13/2022]
Abstract
Papain is a cysteine protease from papaya, with many applications due to its broad specificity. This paper reviews for first time the immobilization of papain on different supports (organic, inorganic or hybrid supports) presenting some of the features of the utilized immobilization strategies (e.g., epoxide, glutaraldehyde, genipin, glyoxyl for covalent immobilization). Special focus is placed on the preparation of magnetic biocatalysts, which will permit the simple recovery of the biocatalyst even if the medium is a suspension. Problems specific to the immobilization of proteases (e.g., steric problems when hydrolyzing large proteins) are also defined. The benefits of a proper immobilization (enzyme stabilization, widening of the operation window) are discussed, together with some artifacts that may suggest an enzyme stabilization that may be unrelated to enzyme rigidification.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Roberto Morellon-Sterling
- Departamento de Biocatálisis. ICP-CSIC./Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid. Spain; Student of Departamento de Biología Molecular, Universidad Autónoma de Madrid, Darwin 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid. Spain
| | - Daniel Castañeda-Valbuena
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Majid Rasool Kamli
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddad 21589, Saudi Arabia; Center of excellence in Bionanoscience Research, King Abdulaziz University, Jeddad 21589, Saudi Arabia
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis. ICP-CSIC./Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid. Spain; Center of Excellence in Bionanoscience Research, External advisory board, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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15
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Salehinia S, Mirsaeedghazi H, Khashehchi M. The effect of laser on the efficiency of membrane clarification of pomegranate juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1682-1692. [PMID: 33897007 DOI: 10.1007/s13197-020-04678-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2020] [Accepted: 07/31/2020] [Indexed: 10/23/2022]
Abstract
In this study, a laser node with power 1 W and wavelength 532 nm was used to reduce the membrane fouling and evaluate its effect on the efficiency of membrane clarification of pomegranate juice. The results showed that the permeate flux increased in the presence of the laser due to the decrease in total resistance. Also, application of the laser in the pressurized process of 0.5 bar and the flow rate of 10 mL s-1 had the best performance on the permeate flux. In addition, the laser alignment is an important parameter that gives the most efficiency in case of the vertical angle and the large surface exposure. This was confirmed by images obtained by scanning electron microscope. Evaluation of physicochemical properties of the pomegranate juice showed that they changed after membrane clarification; however, the rate of changes in the most parameters (except pH, total soluble solids content and color parameters) in two processes with and without the laser was same.
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Affiliation(s)
- Shafieh Salehinia
- Department of Agrotechnology, Aburaihan Campus, University of Tehran, Tehran, Iran
| | | | - Morteza Khashehchi
- Department of Agrotechnology, Aburaihan Campus, University of Tehran, Tehran, Iran
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Abd-Razak NH, Pihlajamäki A, Virtanen T, John Chew Y, Bird MR. The influence of membrane charge and porosity upon fouling and cleaning during the ultrafiltration of orange juice. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Tamires Vitor Pereira D, Vollet Marson G, Fernández Barbero G, Gadioli Tarone A, Baú Betim Cazarin C, Dupas Hubinger M, Martínez J. Concentration of bioactive compounds from grape marc using pressurized liquid extraction followed by integrated membrane processes. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117206] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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18
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Kharazmi S, Taheri-Kafrani A, Soozanipour A, Nasrollahzadeh M, Varma RS. Xylanase immobilization onto trichlorotriazine-functionalized polyethylene glycol grafted magnetic nanoparticles: A thermostable and robust nanobiocatalyst for fruit juice clarification. Int J Biol Macromol 2020; 163:402-413. [DOI: 10.1016/j.ijbiomac.2020.06.273] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/28/2020] [Accepted: 06/30/2020] [Indexed: 12/28/2022]
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19
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Li D, Sun X, Gao C, Dong M. Improved water flux and antifouling properties of cardo poly(aryl ether ketone) ultrafiltration membrane by novel sulfobetaine polyimides additive. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117144] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Ayyaru S, Ahn YH. Fabrication of a Novel Nanocomposite Ultrafiltration Membrane with Improved Antifouling Properties Using Functionalized HfO2 and Polyvinylidene Fluoride for Organic Foulant Mitigation. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c03696] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sivasankaran Ayyaru
- Department of Civil Engineering, Yeungnam University, Gyeongsan 38541, South Korea
| | - Young-Ho Ahn
- Department of Civil Engineering, Yeungnam University, Gyeongsan 38541, South Korea
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Claßen T, Jaeger M, Loekman S, Gatternig B, Rauh C, Delgado A. Concentration of apple juice using CO2 gas hydrate technology to higher sugar contents. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102458] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Taheri-Kafrani A, Kharazmi S, Nasrollahzadeh M, Soozanipour A, Ejeian F, Etedali P, Mansouri-Tehrani HA, Razmjou A, Yek SMG, Varma RS. Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Crit Rev Food Sci Nutr 2020; 61:3160-3196. [PMID: 32715740 DOI: 10.1080/10408398.2020.1793726] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
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Affiliation(s)
- Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Fatemeh Ejeian
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Parisa Etedali
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Amir Razmjou
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Samaneh Mahmoudi-Gom Yek
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.,Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic
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Conidi C, Drioli E, Cassano A. Perspective of Membrane Technology in Pomegranate Juice Processing: A Review. Foods 2020; 9:E889. [PMID: 32645857 PMCID: PMC7404809 DOI: 10.3390/foods9070889] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/05/2020] [Accepted: 06/12/2020] [Indexed: 12/20/2022] Open
Abstract
Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
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Affiliation(s)
- Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
| | - Enrico Drioli
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
- Department of Engineering and of the Environment, University of Calabria, Via P. Bucci 45/A, 87036 Rende (CS), Italy
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China
- Center of Excellence in Desalination Technology, King Abdulaziz University (KAU-CEDT), Jeddah 21589, Saudi Arabia
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
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High Enzymatic Recovery and Purification of Xylooligosaccharides from Empty Fruit Bunch via Nanofiltration. Processes (Basel) 2020. [DOI: 10.3390/pr8050619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Xylooligosaccharides (XOS) are attracting an ever-increasing amount of interest for use as food prebiotics. In this study, we used efficient membrane separation technology to convert lignocellulosic materials into a renewable source of XOS. This study revealed a dual function of nanofiltration membranes by first achieving a high yield of xylobiose (a main component of XOS) from alkali-pretreated empty fruit bunch (EFB) hydrolysate, and then by achieving a high degree of separation for xylose as a monosaccharide product. Alkali pretreatment could increase the xylan content retention of raw EFB from 23.4% to 26.9%, which eventually contributed to higher yields of both xylobiose and xylose. Nanofiltration increased the total amount of XYN10Ks_480 endoxylanase produced from recombinant Streptomyces lividans 1326 without altering its specific activity. Concentrated XYN10Ks_480 endoxylanase was applied to the recovery of both xylobiose and xylose from alkali-pretreated EFB hydrolysate. Xylobiose and xylose yields reached 41.1% and 17.3%, respectively, and when unconcentrated XYN10Ks_480 endoxylanase was applied, those yields reached 35.1% and 8.3%, respectively. The last step in nanofiltration was to separate xylobiose over xylose, and 41.3 g.L−1 xylobiose (90.1% purity over xylose) was achieved. This nanofiltration method should shorten the processes used to obtain XOS as a high-value end product from lignocellulosic biomass.
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Kharazmi S, Taheri-Kafrani A, Soozanipour A. Efficient immobilization of pectinase on trichlorotriazine-functionalized polyethylene glycol-grafted magnetic nanoparticles: A stable and robust nanobiocatalyst for fruit juice clarification. Food Chem 2020; 325:126890. [PMID: 32387928 DOI: 10.1016/j.foodchem.2020.126890] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 03/28/2020] [Accepted: 04/20/2020] [Indexed: 11/23/2022]
Abstract
Developing an effective strategy to economically exploitation of pectinase, as one of the most widely used enzymes in food industry, is of utmost importance. Herein, pectinase was covalently immobilized onto polyethylene glycol grafted magnetic nanoparticles via trichlorotriazine with high loading efficiency. The generated immobilized pectinase showed enhanced catalytic activity, improved operational stability, and easily reusability. Thermal and pH stabilities studies showed improved performance of immobilized pectinase especially at extreme points. Compared to free enzyme, the noticeably lower Km and higher vmax values of immobilized pectinase demonstrated the enhanced catalytic activity of this enzyme after immobilization. Besides, the immobilized enzyme exhibited excellent reusability and stability by retaining up to 55 and 94% of its initial activity after 10 recycles and 125 days storage at 25 °C, respectively. Moreover, turbidity reduction occurred up to 59% in treated pineapple juice with immobilized pectinase, suggesting applicability of this system in juice and food-processing industries.
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Affiliation(s)
- Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran
| | - Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran.
| | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran
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Recent advances and perspectives of ultrasound assisted membrane food processing. Food Res Int 2020; 133:109163. [PMID: 32466900 DOI: 10.1016/j.foodres.2020.109163] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/17/2023]
Abstract
Power ultrasound (US) transmits substantial amounts of small mechanical movements serving for particle detaching in membrane filtrations. This topic has been reviewed in recent years mainly focused on the mechanisms by which the flux is improved under specific processing conditions. US also been shown to improve food quality by changing physical properties and modifying the activity of enzymes and microorganisms. Surprisingly, limited information exists regarding on how the application of US results in terms of process and quality during membrane filtration of complex matrices such as liquid foods. This review highlights the recent advances in the use of US in membrane filtration processes focused in the manufacturing of foodstuffs and food ingredients, and perspectives of novel hybrid membrane-US systems that may be quite interesting for this field. The application of US in food membrane processing increases the flux, but the lack of standardization regarding to experimental conditions, make suitable comparisons impossible. In this sense, careful attention must be paid regarding to the ultrasonic intensity (UI), the membrane configuration and type of transducers and volume of the treated solution. Dairy products are the most studied application of US membrane food processing, but research has been mainly focused on flux enhancement; hitherto there have been no reports of how operational variables in these processes affect critical aspects such as quality and food safety. Also, studies performed at industrial scale and economical assessments are still missing. Application of US combined with membrane operations such as reverse osmosis (RO), forward osmosis (FO) and enzyme membrane bioreactors (EMBR) may result interesting for the production of value-added foods. In the perspective of the authors, the stagnation of the development of acoustic filtration systems in food is due more to a prejudice on this subject, rather than actual impedance due to the lack of technological development of transducers. This later has shown important advances in the last years making them suitable for tailor made applications, thus opening several research opportunities to the food engineering not yet explored.
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Abstract
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Morittu VM, Mastellone V, Tundis R, Loizzo MR, Tudisco R, Figoli A, Cassano A, Musco N, Britti D, Infascelli F, Lombardi P. Antioxidant, Biochemical, and In-Life Effects of Punica granatum L. Natural Juice vs. Clarified Juice by Polyvinylidene Fluoride Membrane. Foods 2020; 9:foods9020242. [PMID: 32102311 PMCID: PMC7074394 DOI: 10.3390/foods9020242] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/16/2020] [Accepted: 02/21/2020] [Indexed: 01/19/2023] Open
Abstract
A clarification method was proposed to ameliorate the technological quality of fruit juices by preserving bioactive compounds. This study evaluated the in vitro antioxidant and hypoglycemic activities and the in vivo effects of Punica granatum L. natural (NJ) and clarified (CJ) juice by polyvinylidene fluoride (PVDF) hollow fiber membrane. CJ was more active as an antioxidant and as a α-glucosidase inhibitor than NJ. Mice were orally gavaged with water (Control), NJ, and CJ for 28 days. NJ group showed significant decrease of alanine aminotransferase, aspartate amino transferase, and creatine-phosphokinase. CJ administration was associated with urea, creatine-phosphokinase, and triglycerides values significantly lower with respect to the control. Oxidative status was ameliorated with CJ administration, showing a reactive oxygen metabolites (d-ROMs) reduction of 32% and a biological antioxidant potential (BAP) boosting of 23% compared to the control, whereas NJ did not show a similar effect. Results confirmed the beneficial properties of pomegranate juice, showing that membrane clarification may enhance such effects in terms of antioxidant activity.
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Affiliation(s)
- Valeria Maria Morittu
- C.I.S.—Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy; (V.M.M.); (D.B.)
| | - Vincenzo Mastellone
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy; (V.M.); (R.T.); (F.I.); (P.L.)
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, Ed. Polifunzionale, 87030 Rende, Italy; (R.T.); (M.R.L.)
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, Ed. Polifunzionale, 87030 Rende, Italy; (R.T.); (M.R.L.)
| | - Raffaella Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy; (V.M.); (R.T.); (F.I.); (P.L.)
| | - Alberto Figoli
- Institute on Membrane Technology, Italian National Research Council (ITM-CNR), Via P. Bucci, 87036 Rende, Italy; (A.F.); (A.C.)
| | - Alfredo Cassano
- Institute on Membrane Technology, Italian National Research Council (ITM-CNR), Via P. Bucci, 87036 Rende, Italy; (A.F.); (A.C.)
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy; (V.M.); (R.T.); (F.I.); (P.L.)
- Correspondence: ; Tel.: +39-081-253-6074
| | - Domenico Britti
- C.I.S.—Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy; (V.M.M.); (D.B.)
| | - Federico Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy; (V.M.); (R.T.); (F.I.); (P.L.)
| | - Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Napoli, Italy; (V.M.); (R.T.); (F.I.); (P.L.)
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Al Daccache M, Koubaa M, Salameh D, Vorobiev E, Maroun RG, Louka N. Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102258] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Amphiphilic cellulose for enhancing the antifouling and separation performances of poly (acrylonitrile-co-methyl acrylate) ultrafiltration membrane. J Memb Sci 2019. [DOI: 10.1016/j.memsci.2019.117276] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Li F, Yan H, Li W, Zhao J, Ming J. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice. J Food Sci 2019; 84:3565-3572. [PMID: 31750950 DOI: 10.1111/1750-3841.14935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 10/05/2019] [Accepted: 10/10/2019] [Indexed: 11/30/2022]
Abstract
We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ). Results showed that clarification by the ultrafiltration membrane with 100 kDa MWCO elevated levels of total polyphenols (↑11.4%), total monomeric anthocyanins (↑87.7%), phenolic acids and flavonoids (↑10-64%), thus leading to enhanced antioxidant activity (↑twofolds) and α-glucosidase inhibitory rate (↑23.3%), as well as redness (↑37.9%), which were sharply decreased in the clarified MJ by the ultrafiltration membrane with 18 kDa MWCO. MJ pretreated by the membrane with 100 kDa MWCO exhibited better storage stability than the other two juices. Hence, the ultrafiltration membrane with 100 kDa MWCO has great potential in juice clarification for purpose of enrichment of phenolic compounds, and enhancement of bioactive activities and storage stability. PRACTICAL APPLICATION: Mulberry juice has many health benefits related to phenolic compounds. Clarification is necessary to obtain a bright, clear juice and improves juice taste, thus making a favorable first impression on consumer. Ultrafiltration membrane with 100 kDa MWCO is recommended in mulberry juice processing, since it helps to enrich phenolic compounds, and enhance bioactive activities and sensory quality of mulberry juice.
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Affiliation(s)
- Fuhua Li
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.,Author Fuhua Li is from School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510000, China
| | - Huiming Yan
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Weizhou Li
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Jichun Zhao
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Jian Ming
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
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Souza ALR, Gomes FDS, Tonon RV, Silva LFM, Cabral LMC. Coupling membrane processes to obtain a lycopene‐rich extract. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bio-Catalysis and Biomedical Perspectives of Magnetic Nanoparticles as Versatile Carriers. MAGNETOCHEMISTRY 2019. [DOI: 10.3390/magnetochemistry5030042] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In recent years, magnetic nanoparticles (MNPs) have gained increasing attention as versatile carriers because of their unique magnetic properties, biocatalytic functionalities, and capabilities to work at the cellular and molecular level of biological interactions. Moreover, owing to their exceptional functional properties, such as large surface area, large surface-to-volume ratio, and mobility and high mass transference, MNPs have been employed in several applications in different sectors such as supporting matrices for enzymes immobilization and controlled release of drugs in biomedicine. Unlike non-magnetic carriers, MNPs can be easily separated and recovered using an external magnetic field. In addition to their biocompatible microenvironment, the application of MNPs represents a remarkable green chemistry approach. Herein, we focused on state-of-the-art two majorly studied perspectives of MNPs as versatile carriers for (1) matrices for enzymes immobilization, and (2) matrices for controlled drug delivery. Specifically, from the applied perspectives of magnetic nanoparticles, a series of different applications with suitable examples are discussed in detail. The second half is focused on different metal-based magnetic nanoparticles and their exploitation for biomedical purposes.
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Polyphenols as Natural Antioxidants: Sources, Extraction and Applications in Food, Cosmetics and Drugs. GREEN CHEMISTRY AND SUSTAINABLE TECHNOLOGY 2019. [DOI: 10.1007/978-981-13-3810-6_8] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Córdova A, Saavedra J, Mondaca V, Vidal J, Astudillo-Castro C. Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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38
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Abd-Razak NH, Chew YJ, Bird MR. Membrane fouling during the fractionation of phytosterols isolated from orange juice. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.09.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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39
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Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation. BEVERAGES 2018. [DOI: 10.3390/beverages4030048] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8071082] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Colantuono A, Vitaglione P, Manzo N, Blaiotta G, Montefusco I, Marrazzo A, Pizzolongo F, Romano R. Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3324-3332. [PMID: 29240238 DOI: 10.1002/jsfa.8836] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 10/23/2017] [Accepted: 12/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Since processing technology and storage may influence the sensory and nutritional value as well as the shelf life of pomegranate juice (PJ), mild technologies based on microfiltration may be a promising alternative to heat treatments for fruit juice preservation. In this study, physicochemical and microbiological properties of raw (RPJ), microfiltered (MPJ) and cloudy pasteurized (PPJ) PJ were compared over a period of 4 weeks. RESULTS Data demonstrated that microfiltration was comparable to pasteurization in guaranteeing microbiological stability of the juice, avoiding spoilage of the final product. After treatment, PPJ showed the highest amounts of gallic acid (GA) and ellagic acid derivatives (EAs). During storage, the amount of ellagitannins, EAs and GA similarly decreased in all types of juice. Trends towards variations of monomeric anthocyanins in MPJ and variations of polymeric and copigmented anthocyanins in both MPJ and PPJ were found over storage. CONCLUSION The optimization of pretreatments and filtration parameters can lead to the industrial scale-up of microfiltration technology for the development of high-quality non-heat-treated PJ. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Antonio Colantuono
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Nadia Manzo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Immacolata Montefusco
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Andrea Marrazzo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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Pal P, Pandey JP, Sen G. Grafted sesbania gum: A novel derivative for sugarcane juice clarification. Int J Biol Macromol 2018; 114:349-356. [DOI: 10.1016/j.ijbiomac.2018.03.123] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 02/08/2018] [Accepted: 03/21/2018] [Indexed: 10/17/2022]
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Khan A, Sherazi TA, Khan Y, Li S, Naqvi SAR, Cui Z. Fabrication and characterization of polysulfone/modified nanocarbon black composite antifouling ultrafiltration membranes. J Memb Sci 2018. [DOI: 10.1016/j.memsci.2018.02.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Nath K, Dave HK, Patel TM. Revisiting the recent applications of nanofiltration in food processing industries: Progress and prognosis. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Martín J, Díaz-Montaña EJ, Asuero AG. Recovery of Anthocyanins Using Membrane Technologies: A Review. Crit Rev Anal Chem 2018; 48:143-175. [PMID: 29185791 DOI: 10.1080/10408347.2017.1411249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Anthocyanins are naturally occurring polyphenolic compounds and give many flowers, fruits and vegetable their orange, red, purple and blue colors. Besides their color attributes, anthocyanins have received much attention in recent years due to the growing evidence of their antioxidant capacity and health benefits on humans. However, these compounds usually occur in low concentrations in mixtures of complex matrices, and therefore large-scale harvesting is needed to obtain sufficient amounts for their practical usage. Effective fractionation or separation technologies are therefore essential for the screening and production of these bioactive compounds. In this context, membrane technologies have become popular due to their operational simplicity, the capacity to achieve good simultaneous separation/pre-concentration and matrix reduction with lower temperature and lower operating cost in comparison to other sample preparation methods. Membrane fractionation is based on the molecular or particle sizes (pressure-driven processes), on their charge (electrically driven processes) or are dependent on both size and charge. Other non-pressure-driven membrane processes (osmotic pressure and vapor pressure-driven) have been developed in recent years and employed as alternatives for the separation or fractionation of bioactive compounds at ambient conditions without product deterioration. These technologies are applied either individually or in combination as an integrated membrane system to meet the different requirements for the separation of bioactive compounds. The first section of this review examines the basic principles of membrane processes, including the different types of membranes, their structure, morphology and geometry. The most frequently used techniques are also discussed. Last, the specific application of these technologies for the separation, purification and concentration of phenolic compounds, with special emphasis on anthocyanins, are also provided.
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Affiliation(s)
- Julia Martín
- a Department of Analytical Chemistry , Escuela Politécnica Superior, University of Seville , Seville , Spain
| | | | - Agustin G Asuero
- b Department of Analytical Chemistry, Faculty of Pharmacy , University of Seville , Seville , Spain
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Urošević T, Povrenović D, Vukosavljević P, Urošević I, Stevanović S. Recent developments in microfiltration and ultrafiltration of fruit juices. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Design, Prototyping, and Assessment of a Wastewater Closed-Loop Recovery and Purification System. SUSTAINABILITY 2017. [DOI: 10.3390/su9111938] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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Wang YN, Wang R, Li W, Tang CY. Whey recovery using forward osmosis – Evaluating the factors limiting the flux performance. J Memb Sci 2017. [DOI: 10.1016/j.memsci.2017.03.047] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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