1
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Miramontes-Escobar HA, Hengl N, Dornier M, Montalvo-González E, Chacón-López MA, Achir N, Vaillant F, Ortiz-Basurto RI. Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice. MEMBRANES 2024; 14:192. [PMID: 39330533 PMCID: PMC11433797 DOI: 10.3390/membranes14090192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2024] [Revised: 08/13/2024] [Accepted: 09/07/2024] [Indexed: 09/28/2024]
Abstract
To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-frequency ultrasound (LFUS) to the juice just before the entrance to the ceramic membrane. Operating conditions were standardized, and the application of LFUS pulses in both corrective and preventive modes was investigated. The effect of SMF on the physicochemical properties and the total soluble phenol (TSP) content of the clarified juice was also evaluated. The distance of ultrasonic energy irradiation guided the selection of the LFUS probe. Amplitude conditions and ultrasonic pulses were more effective in the preventive mode and did not cause membrane damage, reducing the operation time of jackfruit juice by up to 50% and increasing permeability by up to 81%. The SMF did not alter the physicochemical parameters of the clarified juice, and the measured LFUS energy ranges did not affect the TSP concentration during the process. This study is the first to apply LFUS directly to the feed stream in a pilot-scale crossflow microfiltration system to reduce the fouling of ceramic membranes and maintain bioactive compounds in jackfruit juice.
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Affiliation(s)
- Herenia Adilene Miramontes-Escobar
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México—Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (H.A.M.-E.); (E.M.-G.); (M.A.C.-L.)
- Institut Agro, Institut de Re-cherche pour le Développement, UMR Qualisud, Université de Montpellier, Université d’Avignon, Université de La Réunion, 34000 Montpellier, France; (M.D.); (N.A.)
| | - Nicolas Hengl
- Laboratoire Rhéologie Et Procédés, Grenoble INP (Institute of Engineering Université Grenoble Alpes), Centre National de la Recherche Scientifique, Université Grenoble Alpes, 38000 Grenoble, France;
| | - Manuel Dornier
- Institut Agro, Institut de Re-cherche pour le Développement, UMR Qualisud, Université de Montpellier, Université d’Avignon, Université de La Réunion, 34000 Montpellier, France; (M.D.); (N.A.)
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México—Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (H.A.M.-E.); (E.M.-G.); (M.A.C.-L.)
| | - Martina Alejandra Chacón-López
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México—Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (H.A.M.-E.); (E.M.-G.); (M.A.C.-L.)
| | - Nawel Achir
- Institut Agro, Institut de Re-cherche pour le Développement, UMR Qualisud, Université de Montpellier, Université d’Avignon, Université de La Réunion, 34000 Montpellier, France; (M.D.); (N.A.)
| | - Fabrice Vaillant
- Institut Agro, Institut de Re-cherche pour le Développement, UMR Qualisud, Université de Montpellier, Université d’Avignon, Université de La Réunion, 34000 Montpellier, France; (M.D.); (N.A.)
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, Agrosavia, Rionegro-Antioquia 054048, Colombia
| | - Rosa Isela Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México—Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (H.A.M.-E.); (E.M.-G.); (M.A.C.-L.)
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2
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Wang S, Hadji-Thomas A, Adekunle A, Raghavan V. The exploitation of bio-electrochemical system and microplastics removal: Possibilities and perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 930:172737. [PMID: 38663611 DOI: 10.1016/j.scitotenv.2024.172737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/25/2024] [Accepted: 04/22/2024] [Indexed: 05/02/2024]
Abstract
Microplastic (MP) pollution has caused severe concern due to its harmful effect on human beings and ecosystems. Existing MP removal methods face many obstacles, such as high cost, high energy consumption, low efficiency, release of toxic chemicals, etc. Thus, it is crucial to find appropriate and sustainable methods to replace common MP removal approaches. Bio-electrochemical system (BES) is a sustainable clean energy technology that has been successfully applied to wastewater treatment, seawater desalination, metal removal, energy production, biosensors, etc. However, research reports on BES technology to eliminate MP pollution are limited. This paper reviews the mechanism, hazards, and common treatment methods of MP removal and discusses the application of BES systems to improve MP removal efficiency and sustainability. Firstly, the characteristics and limitations of common MP removal techniques are systematically summarized. Then, the potential application of BES technology in MP removal is explored. Furthermore, the feasibility and stability of the potential BES MP removal application are critically evalauted while recommendations for further research are proposed.
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Affiliation(s)
- Shuyao Wang
- Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Andre Hadji-Thomas
- Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Ademola Adekunle
- National Research Council of Canada, 6100 Avenue Royalmount, Montréal, QC H4P 2R2, Canada.
| | - Vijaya Raghavan
- Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
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3
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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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4
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Pipliya S, Kumar S, Srivastav PP. Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice. J Food Sci 2023; 88:4403-4423. [PMID: 37755601 DOI: 10.1111/1750-3841.16767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/28/2023]
Abstract
Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25-45 kV and 120-900 s using an ANN coupled with the genetic algorithm (ANN-GA). After 176 generations of GA, the ANN-GA approach produced the optimal condition, 38 kV and 631 s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (ΔE) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect (p > 0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier-transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma-treated juice were effectively preserved compared to the thermal-treated juice.
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Affiliation(s)
- Sunil Pipliya
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sitesh Kumar
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
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5
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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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6
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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: 3] [Impact Index Per Article: 3.0] [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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7
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Kammakakam I, Lai Z. Next-generation ultrafiltration membranes: A review of material design, properties, recent progress, and challenges. CHEMOSPHERE 2023; 316:137669. [PMID: 36623590 DOI: 10.1016/j.chemosphere.2022.137669] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Membrane technology utilizing ultrafiltration (UF) processes has emerged as the most widely used and cost-effective simple process in many industrial applications. The industries like textiles and petroleum refining are promptly required membrane based UF processes to alleviate the potential environmental threat caused by the generation of various wastewater. At the same time, major limitations such as material selection as well as fouling behavior challenge the overall performance of UF membranes, particularly in wastewater treatment. Therefore, a complete discussion on material design with structural property relation and separation performance of UF membranes is always exciting. This state-of-the-art review has exclusively focused on the development of UF membranes, the material design, properties, progress in separation processes, and critical challenges. So far, most of the review articles have examined the UF membrane processes through a selected track of paving typical materials and their limited applications. In contrast, in this review, we have exclusively aimed at comprehensive research from material selection and fabrication methods to all the possible applications of UF membranes, giving more attention and theoretical understanding to the complete development of high-performance UF systems. We have discussed the methodical engineering behind the development of UF membranes regardless of their materials and fabrication mechanisms. Identifying the utility of UF membrane systems in various applications, as well as their mode of separation processes, has been well discussed. Overall, the current review conveys the knowledge of the present-day significance of UF membranes together with their future prospective opportunities whilst overcoming known difficulties in many potential applications.
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Affiliation(s)
- Irshad Kammakakam
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
| | - Zhiping Lai
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
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8
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Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01790-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Influence of processing conditions on the composition of feijoa (Acca sellowiana) juices during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Pineapple juice clarification by continuous dead-end microfiltration using a low-cost ceramic membrane. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01634-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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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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13
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Baranlouie S, Aroujalian A, Salimi P. Effect of corona discharge treatment on the polyethersulfone microfiltration membrane surfaces to reduce fouling phenomenon during tomato juice clarification. CHEM ENG COMMUN 2022. [DOI: 10.1080/00986445.2022.2119138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Saba Baranlouie
- Department of Chemical Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Abdolreza Aroujalian
- Department of Chemical Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Parisa Salimi
- Department of Chemical Engineering, Amirkabir University of Technology, Tehran, Iran
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14
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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15
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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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16
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Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Carpintero‐Tepole V, Córdova‐Aguilar MS, Vázquez‐León LA, Guzmán‐Huerta C, Blancas‐Cabrera A, Ascanio G. Ultrafiltration of
Opuntia ficus‐indica
mucilage obtained by solvent‐free mechanical extraction. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Violeta Carpintero‐Tepole
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México Mexico City Mexico
| | | | - Lucio Abel Vázquez‐León
- Cátedra CONACYT‐UNPA, Instituto de Biotecnología, Universidad del Papaloapan ‐ Campus Tuxtepec Tuxtepec Mexico
| | - Citlali Guzmán‐Huerta
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México Mexico City Mexico
| | - Abel Blancas‐Cabrera
- Unidad de Bioprocesos, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México Mexico City Mexico
| | - Gabriel Ascanio
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México Mexico City Mexico
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18
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Gul A, Hruza J, Yalcinkaya F. Fouling and Chemical Cleaning of Microfiltration Membranes: A Mini-Review. Polymers (Basel) 2021; 13:846. [PMID: 33801897 PMCID: PMC8002060 DOI: 10.3390/polym13060846] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 12/03/2022] Open
Abstract
Membrane fouling is one of the main drawbacks encountered during the practical application of membrane separation processes. Cleaning of a membrane is important to reduce fouling and improve membrane performance. Accordingly, an effective cleaning method is currently of crucial importance for membrane separation processes in water treatment. To clean the fouling and improve the overall efficiency of membranes, deep research on the cleaning procedures is needed. So far, physical, chemical, or combination techniques have been used for membrane cleaning. In the current work, we critically reviewed the fouling mechanisms affecting factors of fouling such as the size of particle or solute; membrane microstructure; the interactions between membrane, solute, and solvent; and porosity of the membrane and also examined cleaning methods of microfiltration (MF) membranes such as physical cleaning and chemical cleaning. Herein, we mainly focused on the chemical cleaning process. Factors affecting the chemical cleaning performance, including cleaning time, the concentration of chemical cleaning, and temperature of the cleaning process, were discussed in detail. This review is carried out to enable a better understanding of the membrane cleaning process for an effective membrane separation process.
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Affiliation(s)
| | | | - Fatma Yalcinkaya
- Centre for Nanomaterials, Advanced Technology and Innovation, Technical University of Liberec, Studentska 1402/2, 46117 Liberec, Czech Republic; (A.G.); (J.H.)
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19
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Clarification of Byrsonima ligustrifolia Extract by Porous Membranes: Retention of Bioactive Compounds and Stability During Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02597-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Perreault V, Gouin N, Bérubé A, Villeneuve W, Pouliot Y, Doyen A. Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration. MEMBRANES 2021; 11:55. [PMID: 33466623 PMCID: PMC7828648 DOI: 10.3390/membranes11010055] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 01/01/2023]
Abstract
Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.
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Affiliation(s)
| | | | | | | | | | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (V.P.); (N.G.); (A.B.); (W.V.); (Y.P.)
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21
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Liu T, Chen D, Cao Y, Yang F, Chen J, Kang J, Xu R, Xiang M. Construction of a composite microporous polyethylene membrane with enhanced fouling resistance for water treatment. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2020.118679] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Ferreira FB, Magalhães FDS, Cardoso VL, Reis MHM. Enhanced conditions to obtain a clarified purple araça (
Psidium myrtoides
) fruit extract. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Franz Berbert Ferreira
- School of Chemical Engineering Federal University of Uberlândia Uberlândia Minas Gerais Brazil
| | | | - Vicelma Luiz Cardoso
- School of Chemical Engineering Federal University of Uberlândia Uberlândia Minas Gerais Brazil
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23
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Yue C, Sun T, Pang J, Han X, Cao N, Jiang Z. Synthesis and performance of comb-shape poly(arylene ether sulfone) with flexible aliphatic brush. POLYMER 2020. [DOI: 10.1016/j.polymer.2020.122953] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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24
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Luiz-Santos N, Prado-Ramírez R, Arriola-Guevara E, Camacho-Ruiz RM, Moreno-Vilet L. Performance Evaluation of Tight Ultrafiltration Membrane Systems at Pilot Scale for Agave Fructans Fractionation and Purification. MEMBRANES 2020; 10:membranes10100261. [PMID: 32992563 PMCID: PMC7601410 DOI: 10.3390/membranes10100261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 09/19/2020] [Accepted: 09/21/2020] [Indexed: 12/13/2022]
Abstract
Ceramic and polymeric membrane systems were compared at the pilot scale for separating agave fructans into different molecular weight fractions that help to diversify them into more specific industrial applications. The effect of the transmembrane pressure of ultrafiltration performance was evaluated through hydraulic permeability, permeate flux and rejection coefficients, using the same operating conditions such as temperature, feed concentration and the molecular weight cut-off (MWCO) of membranes. The fouling phenomenon and the global yield of the process were evaluated in concentration mode. A size distribution analysis of agave fructans is presented and grouped by molecular weight in different fractions. Great differences were found between both systems, since rejection coefficients of 68.6% and 100% for fructans with degrees of polymerization (DP) > 10, 36.3% and 99.3% for fructooligosaccharides (FOS) and 21.4% and 34.2% for mono-disaccharides were obtained for ceramic and polymeric membrane systems, respectively. Thus, ceramic membranes are better for use in the fractionation process since they reached a purity of 42.2% of FOS with a yield of 40.1% in the permeate and 78.23% for fructans with DP > 10 and a yield of 70% in the retentate. Polymeric membranes make for an efficient fructan purification process, eliminating only mono-disaccharides, and reaching a 97.7% purity (considering both fructan fractions) with a yield of 64.3% in the retentate.
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Affiliation(s)
- Noe Luiz-Santos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino arenero 1227. El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico; (N.L.-S.); (R.-M.C.R.)
| | - Rogelio Prado-Ramírez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino arenero 1227. El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico; (N.L.-S.); (R.-M.C.R.)
- Correspondence: (R.P.-R.); (L.M.-V.)
| | - Enrique Arriola-Guevara
- Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jalisco, Mexico;
| | - Rosa-María Camacho-Ruiz
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino arenero 1227. El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico; (N.L.-S.); (R.-M.C.R.)
| | - Lorena Moreno-Vilet
- CONACYT- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
- Correspondence: (R.P.-R.); (L.M.-V.)
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25
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Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100625] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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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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27
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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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28
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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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29
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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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31
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Chew JW, Kilduff J, Belfort G. The behavior of suspensions and macromolecular solutions in crossflow microfiltration: An update. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2020.117865] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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32
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Ikonić B, Bera O, Pavličević J, Kojić P, Jokić A, Ikonić P, Pojić M, Šaranović Ž. Artificial neural network modeling and optimization of wheat starch suspension microfiltration using twisted tape as a turbulence promoter. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bojana Ikonić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Oskar Bera
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Jelena Pavličević
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Predrag Kojić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Aleksandar Jokić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Predrag Ikonić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Milica Pojić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
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de Santana Magalhães F, de Souza Martins Sá M, Luiz Cardoso V, Hespanhol Miranda Reis M. Recovery of phenolic compounds from pequi (Caryocar brasiliense Camb.) fruit extract by membrane filtrations: Comparison of direct and sequential processes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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34
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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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35
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Improvement of separation and transport performance of ultrafiltration membranes by magnetically active nanolayer. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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37
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Ceramic membrane filtration of factory sugarcane juice: Effect of pretreatment on permeate flux, juice quality and fouling. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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High Performance of Asymmetric Alumina Hollow Fiber Membranes for the Clarification of Genipap (Genipa americana L.) Fruit Extract. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2185-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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39
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Sequential process with bioadsorbents and microfiltration for clarification of pequi ( Caryocar brasiliense Camb.) fruit extract. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.02.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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