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Chibrikov V, Vakuliuk P, Sobczuk H. Sweet sorghum juice clarification and concentration: a review. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37578772 DOI: 10.1080/10408398.2023.2245033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Sweet sorghum is a promising biomaterial, considering its nutritional and energy value, unpretentiousness in cultivation and its promising economic parameters of processing. The concentrate of sweet sorghum juice is an outstanding material for food purposes, meeting the emerging trends of the industry. This review presents data on the physicochemical properties of sweet sorghum juice and sirup, as well as technological details on the processes of its pretreatment, clarification, and concentration. Physicochemical properties of raw juice of sweet sorghum, as well as purified juice and sirup, are discussed in terms of material pretreatment, methods of clarification and concentration, and storage conditions. Comprehensive theoretical principles, methodological details and explanations of the consistency of sweet sorghum juice processing are given. This work focuses entirely on the relationship between sweet sorghum juice treatment methods and its composition and provides versatile source of information for food science community, farmers, and entrepreneurs.
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Affiliation(s)
- Vadym Chibrikov
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | | | - Henryk Sobczuk
- Institute of Technology and Life Sciences, Falenty, Poland
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2
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Katibi KK, Mohd Nor MZ, Yunos KFM, Jaafar J, Show PL. Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review. MEMBRANES 2023; 13:679. [PMID: 37505045 PMCID: PMC10383906 DOI: 10.3390/membranes13070679] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/23/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane's performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification.
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Affiliation(s)
- Kamil Kayode Katibi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Department of Agricultural and Biological Engineering, Faculty of Engineering and Technology, Kwara State University, Malete 23431, Nigeria
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPM, Serdang 43400, Selangor, Malaysia
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Juhana Jaafar
- N29a, Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Johor, Malaysia;
| | - Pau Loke Show
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates;
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3
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Satyannarayana KVV, Sandhya Rani SL, Vinoth Kumar R. Clarification of citrus fruit juices using microfiltration technique equipped with indigenously developed novel ceramic membrane. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2001-2011. [PMID: 37206425 PMCID: PMC10188800 DOI: 10.1007/s13197-023-05734-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2023] [Accepted: 03/15/2023] [Indexed: 05/21/2023]
Abstract
Microfiltration of citrus fruit juices using membrane technology is a promising method for clarification without losing their inherent properties to extend their shelf life. The present work discusses the development of a tubular ceramic microfiltration membrane and its performance in clarifying two kinds of citrus fruit juices, mandarin and sweet orange. The membrane was prepared by the extrusion method from indigenous bentonite clay, exhibited a porosity of 37% with 0.11 μm pore size, and possessed adequate flexural strength of 18 MPa. The fabricated membrane's potential was evaluated by conducting the tangential filtration of both centrifuged and enzyme-treated centrifuged fruit juices. Also, the applied pressure (68.94-344.7 kPa) and crossflow rate (110-150 Lph) were varied to study the clarified juice properties. At low operating conditions, the highest clarity of the juices was identified despite low permeate flux. The desired properties of juices, including pH, citric acid content, and total soluble solids, were unaffected by pretreatment and tangential membrane filtration, whereas the pectin content, which reduces the juice quality, was eliminated entirely. Furthermore, fouling analysis was carried out using Hermia's models, and cake filtration was identified to be dominant for both juices. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05734-y.
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Affiliation(s)
- K. V. V. Satyannarayana
- Department of Chemical Engineering, National Institute of Technology Andhra Pradesh, Tadepalligudem, Andhra Pradesh 534101 India
| | - S. Lakshmi Sandhya Rani
- Department of Chemical Engineering, National Institute of Technology Andhra Pradesh, Tadepalligudem, Andhra Pradesh 534101 India
| | - R. Vinoth Kumar
- Department of Chemical Engineering, National Institute of Technology Andhra Pradesh, Tadepalligudem, Andhra Pradesh 534101 India
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4
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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5
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Hu Y, Wu W. Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop. FOOD AND ENVIRONMENTAL VIROLOGY 2023:10.1007/s12560-023-09551-6. [PMID: 36933166 PMCID: PMC10024305 DOI: 10.1007/s12560-023-09551-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 02/27/2023] [Indexed: 06/01/2023]
Abstract
Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.
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Affiliation(s)
- Yunhao Hu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China
| | - Wenbiao Wu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
- Research Center of Grains, Oils and Foods Engineering Design, Industrial Research Institute, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
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6
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Dushkova M, Mihalev K, Dinchev A, Vasilev K, Georgiev D, Terziyska M. Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration. MEMBRANES 2022; 12:1032. [PMID: 36363587 PMCID: PMC9693250 DOI: 10.3390/membranes12111032] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/15/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
The aim of the present work was to study the potential of ultrafiltration with three polyacrylonitrile membranes (1, 10, and 25 kDa) to concentrate polyphenolic antioxidants in apple juice and extract. The permeate flux, total polyphenols, polyphenolic profile, phenolic acid content, and total antioxidant capacity were determined using the FRAP and DPPH tests, the content of water-soluble proteins during ultrafiltration was established, and the concentration factors and rejections were determined. The permeate flux decreased by increasing the volume reduction ratio and decreasing the molecular weight cut-off of the membranes. The concentration factor and rejection of polyphenolics increased with the increase in the volume reduction ratio (VRR) for all membranes and both liquids. The concentration and rejection effectiveness of the 1 kDa membrane was higher than those observed for 10 and 25 kDa during the ultrafiltration of the apple extract, while these values were comparable for 1 and 10 kDa during the ultrafiltration of the apple juice. The concentration factors and rejections of total polyphenols were higher in the extract than in the juice. Chlorogenic acid was the main compound in the polyphenol profile of apple juice. The total content of phenolic acids, determined by using HPLC, increased by 15-20% as a result of the membrane concentration, but the separation process did not significantly change the ratio between the individual compounds.
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Affiliation(s)
- Mariya Dushkova
- Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Kiril Mihalev
- Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Angel Dinchev
- Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Kiril Vasilev
- Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Diyan Georgiev
- Research Institute of Mountain Stockbreeding and Agriculture, 281 Vasil Levski Str., 5600 Troyan, Bulgaria
| | - Margarita Terziyska
- Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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7
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Chu H, Zhang Z, Zhong H, Yang K, Sun P, Liao X, Cai M. Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution. MEMBRANES 2022; 12:808. [PMID: 36005724 PMCID: PMC9414217 DOI: 10.3390/membranes12080808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 06/15/2023]
Abstract
This study is to evaluate the athermal forward osmosis (FO) concentration process of blueberry juice using food additives as a draw solution (DS). The effects of food additives, including citric acid, sodium benzoate, and potassium sorbate, on the concentration processes are studied, and their effects on the products and membranes are compared. Results show that all these three food additives can be alternative DSs in concentration, among which citric acid shows the best performance. The total anthocyanin content (TAC) of blueberry juice concentrated by citric acid, sodium benzoate, and potassium sorbate were 752.56 ± 29.04, 716.10 ± 30.80, and 735.31 ± 24.92 mg·L-1, respectively, increased by 25.5%, 17.8%, and 19.9%. Meanwhile, the total phenolic content (TPC) increased by 21.0%, 10.6%, and 16.6%, respectively. Citric acid, sodium benzoate, and potassium sorbate all might reverse into the concentrated juice in amounts of 3.083 ± 0.477, 1.497 ± 0.008, and 0.869 ± 0.003 g/kg, respectively. These reversed food additives can make the TPC and TAC in juice steadier during its concentration and storage. Accordingly, food additives can be an excellent choice for DSs in the FO concentration process of juices, not only improving the concentration efficiency but also increasing the stability of blueberry juice.
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Affiliation(s)
- Haoqi Chu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Zhihan Zhang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Huazhao Zhong
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Kai Yang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou 310014, China
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8
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Lu C, Bao Y, Huang JY. Fouling in membrane filtration for juice processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Chakraborty S, Uppaluri R, Das C. Efficacy of s
onication–microfiltration
hybrid process for the production of clarified bitter gourd extracts. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sushma Chakraborty
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
| | - Ramagopal Uppaluri
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
| | - Chandan Das
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
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10
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Akhtar A, Subbiah S, Mohanty K, Sundar R, Unnikrishnan R, Hareesh U. Sugarcane juice clarification by lanthanum phosphate nanofibril coated ceramic ultrafiltration membrane: PPO removal in absence of lime pre-treatment, fouling and cleaning studies. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117157] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Chakraborty S, Uppaluri R, Das C. Combinatorial optimality of membrane morphology and feedstock during microfiltration of bottle gourd juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Cai M, Xie C, Lv Y, Yang K, Sun P. Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage. Food Sci Nutr 2020; 8:2913-2919. [PMID: 32566209 PMCID: PMC7300059 DOI: 10.1002/fsn3.1593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/30/2020] [Accepted: 04/01/2020] [Indexed: 11/07/2022] Open
Abstract
Effects of various factors, such as membrane materials, molecular weight cutoff, transmembrane pressure (TMP), and cross flow rate (CFR) on flux and physicochemical properties of apple juice during ultrafiltration and storage have been investigated. Clarity, color, total phenols, total proteins, total sugars, total soluble solids (TSS), pH, and some specific polyphenols of juices were evaluated. Results show that at conditions of PES-10 kDa, CFR 30 L/hr, and TMP 0.75 MPa, a clarified juice obtained with color 0.15 A, clarity 96.94%T, TSS 9.55 °Brix, pH 4.2, and total phenols, total proteins, and total sugars were 64.12 and 13.20 μg/ml and 50.70 mg/ml, respectively. Chlorogenic acid, epicatechin, phloridzin, catechin, and caffeic acid decreased differently from 32.63, 17.33, 3.25, 7.58, and 0.75 μg/ml to 17.24, 12.38, 1.79, 5.27, and 0.25 μg/ml, respectively. Storage in refrigeration for 4 weeks, clarity, total sugars, and total phenols reduced by 2.5%, 6.4%, and 16.6%, respectively, while TSS increased by 3.1%.
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Affiliation(s)
- Ming Cai
- Department of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina
| | - Chunfang Xie
- Department of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina
| | - Yuqing Lv
- Department of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina
| | - Kai Yang
- Department of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina
| | - Peilong Sun
- Department of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina
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13
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Feasibility of Low-Cost Kaolin–Based Ceramic Membranes for Organic Lagernaria siceraria Juice Production. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02455-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Jain A, De S. Effects of operating conditions during hollow fiber ultrafiltration of bitter gourd ( Mormordica charantia) extract and analysis of nutritional qualities in subsequent storage study. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amit Jain
- Department of Chemical EngineeringIndian Institute of Technology Kharagpur Kharagpur India
| | - Sirshendu De
- Department of Chemical EngineeringIndian Institute of Technology Kharagpur Kharagpur India
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15
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Ghosh P, Garg S, Mohanty I, Sahoo D, Pradhan RC. Comparison and storage study of ultra-filtered clarified jamun ( Syzygium cumini) juice. Journal of Food Science and Technology 2019; 56:1877-1889. [PMID: 30996423 DOI: 10.1007/s13197-019-03648-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2019] [Accepted: 02/12/2019] [Indexed: 11/28/2022]
Abstract
Ultrafiltration is one of the types of clarification process that was undertaken in this study together with examining and comparing the storage period of clarified juice by other methods (enzymatically treated, centrifugation, microfiltration). Centrifugation, ultrafiltration and microfiltration of jamun juice was carried out using a laboratory scale refrigerated centrifuge and filtration system. The juices obtained from various processes were evaluated on the basis of their physiochemical and microbial aspects over a period of 8 weeks. Enzyme treated and centrifuged juices were found to be degraded within 15-30 days while other juices had lesser changes in their properties. However microfiltered juice contained some yeasts and molds which increased with time. Ultrafiltration with 50 kDa pore size and 20 psi pressure was found to be the best method for clarification of jamun juice having a prolong shelf life with optimum qualities.
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Affiliation(s)
- Payel Ghosh
- 1Food Process Engineering Department, National Institute of Technology, Rourkela, Rourkela, Odisha 769008 India.,Present Address: Department of Chemical Engineering (Food Technology), Vignan's Foundation for Science, Technology & Research, Vadlamudi, Guntur, Andhra Pradesh 522213 India
| | - Sourav Garg
- 1Food Process Engineering Department, National Institute of Technology, Rourkela, Rourkela, Odisha 769008 India
| | - Indrani Mohanty
- 1Food Process Engineering Department, National Institute of Technology, Rourkela, Rourkela, Odisha 769008 India
| | - Debashis Sahoo
- 1Food Process Engineering Department, National Institute of Technology, Rourkela, Rourkela, Odisha 769008 India
| | - Rama Chandra Pradhan
- 1Food Process Engineering Department, National Institute of Technology, Rourkela, Rourkela, Odisha 769008 India
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16
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Purification of Polyphenols from Green Tea Leaves and Performance Prediction Using the Blend Hollow Fiber Ultrafiltration Membrane. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02262-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Mondal M, De S. Enrichment of (−) epigallocatechin gallate (EGCG) from aqueous extract of green tea leaves by hollow fiber microfiltration: Modeling of flux decline and identification of optimum operating conditions. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2018.05.057] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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18
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Balyan U, Sarkar B. Ultrafiltration of Syzygium cumini
(L.) seeds extract: Analysis of flux decline and extract stability. ASIA-PAC J CHEM ENG 2018. [DOI: 10.1002/apj.2166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Upasna Balyan
- University School of Chemical Technology; GGS Indraprastha University; Delhi India
| | - Biswajit Sarkar
- University School of Chemical Technology; GGS Indraprastha University; Delhi India
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19
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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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