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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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Wu T, Sakamoto M, Phacharapan S, Inoue N, Kamitani Y. Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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3
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Tan S, Li Q, Guo L, Wang Y, Zhong W. Investigation of foaming behavior in herbal extracts via the characterization of solution environment for reverse osmosis concentration. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Wu T, Sakamoto M, Inoue N, Imahigashi K, Kamitani Y. Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice. Foods 2022; 11:foods11162531. [PMID: 36010530 PMCID: PMC9407226 DOI: 10.3390/foods11162531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022] Open
Abstract
People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of functional water, alkaline electrolyzed water (AlEW) and tourmaline water (TMW), reconstituted commercially available (Tropicana) and freshly squeezed concentrated juices and the effect of functional waters on physicochemical parameters and sensory evaluation of reconstituted juices was also analyzed. The reconstituted juice exhibited the highest antioxidant activity when the electrolysis current of AlEW was 8A or the tourmaline stone treatment temperature of TMW was 75 °C. Compared with the control group (69.4%), SOD activity of the reconstituted orange juice in the 8A-AlEW (77.2%) and 75 °C-TMW (84.5%) groups increased by 7.8 and 15.1%, respectively. Furthermore, the color and pH of the functional water reconstituted juice were not significantly different from the juice before concentration, and the taste was better. In summary, functional water could enhance the antioxidant activity of concentrated juice as a formula which could provide novel ideas for the development of functional beverages with antioxidant properties.
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Affiliation(s)
- Tongjiao Wu
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
| | - Mitsuki Sakamoto
- Graduate School of Agricultural, Forestry and Fisheries, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
| | - Natsuki Inoue
- Graduate School of Agricultural, Forestry and Fisheries, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
| | - Kotaro Imahigashi
- Graduate School of Agricultural, Forestry and Fisheries, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
| | - Yoshinori Kamitani
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
- Graduate School of Agricultural, Forestry and Fisheries, Kagoshima University, 1-21-24 Korimoto Kagoshima, Kagoshima 890-0065, Japan
- Correspondence: ; Tel.: +81-099-285-8606
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Montenegro-Landívar MF, Tapia-Quirós P, Vecino X, Reig M, Granados M, Farran A, Cortina JL, Saurina J, Valderrama C. Recovery of Natural Polyphenols from Spinach and Orange By-Products by Pressure-Driven Membrane Processes. MEMBRANES 2022; 12:membranes12070669. [PMID: 35877872 PMCID: PMC9317247 DOI: 10.3390/membranes12070669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/16/2022]
Abstract
Spinach and orange by-products are well recognized for their health benefits due to the presence of natural polyphenols with antioxidant activity. Therefore, the demand to produce functional products containing polyphenols recovered from vegetables and fruits has increased in the last decade. This work aims to use the integrated membrane process for the recovery of polyphenols from spinach and orange wastes, implemented on a laboratory scale. The clarification (microfiltration and ultrafiltration, i.e., MF and UF), pre-concentration (nanofiltration, NF), and concentration (reverse osmosis, RO) of the spinach and orange extracts were performed using membrane technology. Membrane experiments were carried out by collecting 1 mL of the permeate stream after increasing the flow rate in 1 mL/min steps. The separation and concentration factors were determined by HPLC-DAD in terms of total polyphenol content and by polyphenol families: hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids. The results show that the transmembrane flux depended on the feed flow rate for MF, UF, NF, and RO techniques. For the spinach and orange matrices, MF (0.22 µm) could be used to remove suspended solids; UF membranes (30 kDa) for clarification; NF membranes (TFCS) to pre-concentrate; and RO membranes (XLE for spinach and BW30 for orange) to concentrate. A treatment sequence is proposed for the two extracts using a selective membrane train (UF, NF, and RO) to obtain polyphenol-rich streams for food, pharmaceutical, and cosmetic applications, and also to recover clean water streams.
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Affiliation(s)
- María Fernanda Montenegro-Landívar
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Correspondence:
| | - Paulina Tapia-Quirós
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Chemical Engineering Department, School of Industrial Engineering—Research Center in Technologies, Energy and Industrial Processes (CINTECX), Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - Mónica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (M.G.); (J.S.)
| | - Adriana Farran
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - José Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Water Technology Centre (CETAQUA), Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (M.G.); (J.S.)
| | - César Valderrama
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)—BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (P.T.-Q.); (X.V.); (M.R.); (A.F.); (J.L.C.); (C.V.)
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain
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Wang H, Zhang Y, Ren S, Pei J, Li Z. Athermal concentration of apple juice by forward osmosis: Process performance and membrane fouling propensity. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.11.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Tobar-Bolaños G, Casas-Forero N, Orellana-Palma P, Petzold G. Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review. J Food Sci 2021; 86:5062-5077. [PMID: 34716717 DOI: 10.1111/1750-3841.15944] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher-final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.
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Affiliation(s)
- Guisella Tobar-Bolaños
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
| | - Nidia Casas-Forero
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
| | - Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile
| | - Guillermo Petzold
- Departmento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile
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Zhang K, An X, Bai Y, Shen C, Jiang Y, Hu Y. Exploration of food preservatives as draw solutes in the forward osmosis process for juice concentration. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2021.119495] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Uvaia pulp: obtaining a functional product by ultrasound assisted extraction and reverse osmosis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00930-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6661193. [PMID: 34307646 PMCID: PMC8282379 DOI: 10.1155/2021/6661193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 06/04/2021] [Accepted: 06/23/2021] [Indexed: 12/02/2022]
Abstract
Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH (6.33 ± 0.01), titratable acidity (0.33 ± 0.05%), moisture (61.86 ± 0.33%), ash (0.41 ± 0.25%), total solids (38.02 ± 0.14%), overrun (66.76 ± 1.44%), protein (4.18 ± 0.16%), and fat content (11.66 ± 0.60%) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
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Rodrigues LM, Romanini EB, Silva E, Pilau EJ, Da Costa SC, Madrona GS. Uvaia (Eugenia pyriformis Cambess) residue as a source of antioxidants: An approach to ecofriendly extraction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110785] [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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12
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Wenten I, Khoiruddin K, Reynard R, Lugito G, Julian H. Advancement of forward osmosis (FO) membrane for fruit juice concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110216] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Pei J, Gao S, Sarp S, Wang H, Chen X, Yu J, Yue T, Youravong W, Li Z. Emerging forward osmosis and membrane distillation for liquid food concentration: A review. Compr Rev Food Sci Food Saf 2021; 20:1910-1936. [PMID: 33438299 DOI: 10.1111/1541-4337.12691] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 11/26/2022]
Abstract
As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up-to-date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane-based or thermal-based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.
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Affiliation(s)
- Jianfei Pei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shanshan Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sarper Sarp
- Centre for Water Advanced Technologies and Environmental Research (CWATER), College of Engineering, Swansea University, Swansea, UK
| | - Haihua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaonan Chen
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Jin Yu
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wirote Youravong
- Department of Food Technology & Center of Excellence in Membrane Science and Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Zhenyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Jamal-Uddin AT, Zytner RG. Evaluation of fouling and RO performance for MBR treated fruit wastewater. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2020; 82:2282-2295. [PMID: 33339784 DOI: 10.2166/wst.2020.482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Fruit processing facilities are looking for ways to reduce water consumption to counter the impact of climate change. A good alternative is an MBR system to treat the processing wastewater, followed by tertiary treatment using a reverse osmosis (RO) unit to enable water reuse. However, fouling of the RO membrane causes operational challenges. As a result, experiments were completed on treated fruit processing wastewater to identify the causes of fouling that originated from the MBR effluent and develop best management practices (BMPs) to minimize fouling of the RO membrane. Physical and chemical analyses along with visual inspection of the membrane surface using scanning electron microscopy (SEM), energy diffusive X-ray (EDX) and Fourier transform infrared (FTIR) spectroscopy were completed. The issue of RO membrane fouling and subsequent flux decline was directly related to the presence of soluble microbial products, specifically dissolved organic matter (DOM) in the MBR effluent. The developed BMPs show that the previously completed enhanced coagulation-GAC sorption process, when combined with an online non-chemical flushing regimen and proper membrane preservation, keeps the flux readings high, resolving frequent fouling and cleaning problems of the RO membrane.
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Affiliation(s)
- A T Jamal-Uddin
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada E-mail:
| | - R G Zytner
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada E-mail:
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Dutra MDCP, Viana AC, Pereira GE, Nassur RDCMR, Lima MDS. Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, "foxy" aromas, organic acids, sugars and antioxidant capacity. Food Chem 2020; 343:128399. [PMID: 33143968 DOI: 10.1016/j.foodchem.2020.128399] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 10/07/2020] [Accepted: 10/12/2020] [Indexed: 12/22/2022]
Abstract
The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
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Affiliation(s)
- Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation (Embrapa Semiárido/Uva e Vinho), Rodovia Br 428, Km 152, PO Box 23, CEP 56302-970 Petrolina, PE, Brazil.
| | - Rita de Cássia Mirella Resende Nassur
- Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil.
| | - Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
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Kumari GUWUP, Gunathilake KDPP. In vitro bioaccessibility and antioxidant activity of black plum (Syzygium caryophyllatum). J Food Biochem 2020; 44:e13499. [PMID: 33020933 DOI: 10.1111/jfbc.13499] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/13/2020] [Accepted: 09/14/2020] [Indexed: 11/30/2022]
Abstract
Influence of drying, juice processing, and simulated enteric digestion on bioactive constituents and bioactivity of Syzygium caryophyllatum fruit was assessed and compared with fresh blueberry (Vaccinium angustifolium). Methanolic extracts of fresh fruits and processed products and digesta at different digestion phases were analyzed for phenolics, flavonoids, anthocyanin, β-carotene, lycopene, and ascorbic acid contents, and antioxidant activities. The results indicated that fresh black-plum possesses higher bioactives content and antioxidant activities compared to processed black plum. The contents of bioactives and antioxidant activities reduced gradually due to gastrocolic digestion. Bioaccessibility and bioavailability of bioactives from blueberry, black-plum, and its products showed significant variations. These results highlighted that the alterations in contents of bioactives and antioxidant activities of black-plum due to drying, juice processing, and gastrocolic digestion could potentially influence on bioaccessibility and dialysis or potential bioavailability of bioactives found in black-plums. PRACTICAL APPLICATIONS: The present research produced a comprehensive cognition regarding alterations in the contents of bioactive constituents and antioxidant activity of black plum due to drying, juice processing, and gastrointestinal digestion, which can function as a new source of functional food.
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Wang J, Martínez-Hernández A, de Lamo-Castellví S, Romero MP, Kaade W, Ferrando M, Güell C. Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109996] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Durazzo A, Lucarini M, Novellino E, Daliu P, Santini A. Fruit-based juices: Focus on antioxidant properties-Study approach and update. Phytother Res 2019; 33:1754-1769. [PMID: 31155809 DOI: 10.1002/ptr.6380] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 04/03/2019] [Accepted: 04/08/2019] [Indexed: 12/30/2022]
Abstract
This paper proposes a perspective literature review of the antioxidant properties in fruit-based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit-based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit-based juices are also discussed.
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Affiliation(s)
| | | | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Patricia Daliu
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
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Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol-based solvent system. Food Sci Nutr 2019; 7:528-536. [PMID: 30847131 PMCID: PMC6392829 DOI: 10.1002/fsn3.832] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 09/05/2018] [Accepted: 09/09/2018] [Indexed: 11/07/2022] Open
Abstract
Response surface methodology has been used to optimize the extraction conditions for total phenolics and carotenoids from leaves of Centella asiatica. Solvent concentration (30%-100%), extraction temperature (30-60°C), and extraction time (30-90 min) were used as the independent variables. A second-order polynomial model produced a satisfactory fitting of the experimental data with regard to total phenolics (R 2 = 84.75%, p < 0.004) and carotenoid (R 2 = 78.74, p < 0.019) contents. The optimum extraction conditions of ethanol concentration, extraction temperature, and extraction time for phenolics were 6.1%, 70.2°C, and 110.5 min and for carotenoids, the optimum parameters were 100%, 70.2°C, and 110.5 min, respectively. The optimal predicted contents for total phenolics (9.03 mg Gallic Acid Equivalent (GAE)/g DW) and carotenoid (8.74 mg/g DW) values in the extracts were agreed with the experimental values obtained with optimum extraction conditions for each response, and also they possess significantly higher total antioxidant capacity.
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Affiliation(s)
- K. D. P. P. Gunathilake
- Faculty of Livestock, Fisheries & NutritionDepartment of Food Science & TechnologyWayamba University of Sri Lanka, MakanduraGonawilaSri Lanka
- Faculty of Applied SciencesDepartment of Food Science and TechnologyUniversity of Sri JayewardenepuraGangodawila, NugegodaSri Lanka
| | - K. K. D. S. Ranaweera
- Faculty of Applied SciencesDepartment of Food Science and TechnologyUniversity of Sri JayewardenepuraGangodawila, NugegodaSri Lanka
| | - H. P. V. Rupasinghe
- Faculty of AgricultureDepartment of Plant, Food, and Environmental SciencesDalhousie UniversityTruroCanada
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Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves. Antioxidants (Basel) 2018; 7:antiox7090117. [PMID: 30200223 PMCID: PMC6162770 DOI: 10.3390/antiox7090117] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 08/25/2018] [Accepted: 08/28/2018] [Indexed: 12/31/2022] Open
Abstract
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking.
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Affiliation(s)
- K D Prasanna P Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka.
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
| | - K K D Somathilaka Ranaweera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada.
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Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species. J Food Biochem 2018. [DOI: 10.1111/jfbc.12579] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- K. D. P. P. Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries, & NutritionWayamba University of Sri LankaGonawilaSri LankaMakandura
- Department of Food Science and Technology, Faculty of Applied SciencesUniversity of Sri Jayewardenepura GangodawilaSri LankaNugegoda
| | - K. K. D. S. Ranaweera
- Department of Food Science and Technology, Faculty of Applied SciencesUniversity of Sri Jayewardenepura GangodawilaSri LankaNugegoda
| | - H. P. V. Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of AgricultureDalhousie UniversityTruroNova Scotia Canada
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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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Filla MC, Garcia S, Prudencio SH. Mixed Beverage of Fruits and Vegetables: Effect of Refrigerated Storage on Antioxidant Capacity and Acceptance. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1390519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Milena C. Filla
- Food Science and Technology Department, State University of Londrina, Londrina, Brazil
| | - Sandra Garcia
- Food Science and Technology Department, State University of Londrina, Londrina, Brazil
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24
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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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