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Gaglianò M, Conidi C, De Luca G, Cassano A. Partial Removal of Sugar from Apple Juice by Nanofiltration and Discontinuous Diafiltration. MEMBRANES 2022; 12:membranes12070712. [PMID: 35877915 PMCID: PMC9323795 DOI: 10.3390/membranes12070712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/12/2022] [Accepted: 07/13/2022] [Indexed: 12/13/2022]
Abstract
Partial removal of sugars in fruit juices without compromising their biofunctional properties represents a significant technological challenge. The current study was aimed at evaluating the separation of sugars from phenolic compounds in apple juice by using three different spiral-wound nanofiltration (NF) membranes with a molecular weight cut-off (MWCO) in the range of 200–500 Da. A combination of diafiltration and batch concentration processes was investigated to produce apple juice with reduced sugar content and improved health properties thanks to the preservation and concentration of phenolic compounds. For all selected membranes, permeate flux and recovery rate of glucose, fructose, and phenolic compounds, in both diafiltration and concentration processes, were evaluated. The concentration factor of target compounds as a function of the volume reduction factor (VRF) as well as the amount of adsorbed compound on the membrane surface from mass balance analysis were also evaluated. Among the investigated membranes a thin-film composite membrane with an MWCO of 200–300 Da provided the best results in terms of the preservation of phenolic compounds in the selected operating conditions. More than 70% of phenolic compounds were recovered in the retentate stream while the content of sugars was reduced by about 60%.
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Affiliation(s)
- Martina Gaglianò
- Department of Chemistry & Chemical Technologies, University of Calabria, Via P. Bucci, 87036 Rende, Italy;
| | - Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci, 17/C, 87036 Rende, Italy;
| | - Giuseppina De Luca
- Department of Chemistry & Chemical Technologies, University of Calabria, Via P. Bucci, 87036 Rende, Italy;
- Correspondence: (G.D.L.); (A.C.)
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci, 17/C, 87036 Rende, Italy;
- Correspondence: (G.D.L.); (A.C.)
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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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Tavares HM, Tessaro IC, Cardozo NSM. Concentration of grape juice: Combined forward osmosis/evaporation versus conventional evaporation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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4
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Symmetric forward osmosis membrane coupled with dendritic draw solute: New insights into sustainable properties. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2021.119785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021; 10:foods10102498. [PMID: 34681547 PMCID: PMC8535880 DOI: 10.3390/foods10102498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/29/2022] Open
Abstract
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.
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On the conceptual design of the hybrid nanofiltration/distillation process in the production of alcohol-free beers. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
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Trishitman D, Negi PS, Rastogi NK. Concentration of beetroot juice colorant (betalains) by forward osmosis and its comparison with thermal processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111522] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Petrucci R, Di Matteo P, Sobolev AP, Liguori L, Albanese D, Proietti N, Bortolami M, Russo P. Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4816-4826. [PMID: 33855852 PMCID: PMC8154560 DOI: 10.1021/acs.jafc.1c00679] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed to characterize, in terms of phenolic antioxidants, three types of Pale Ale craft beers brewed using increasing percentage of dark malt (0, 5, and 15% Caraamber malt, called PA100, PA95, PA85, respectively) and to evaluate the impact of dealcoholization by osmotic distillation (OD) on the same antioxidants. All the alcoholic (PA, 6.2-6.8 vol %) and low alcoholic (LA-PA, 1 vol %) beers were analyzed by HPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity (AA): similar phenolic profiles were evidenced and 43 compounds identified or tentatively identified. Some differences were found among PA100, PA95, and PA85: PA85 was richer in free phenolic compounds (10.55 mg/L) and had a higher TPC (463.7 GAE mg/L) and AA (852.1 TE mg/L). LA-PA beers showed the same phenolic profile and similar TPC and AA compared to PA beers; however, there were some differences regarding LA-PA85 (5.91 mg/L). Dealcoholization by OD seemed to weakly affect the phenolic fraction. ESI-MS/MS infusion experiments evidenced oligosaccharides, small organic acids, and amino acids, whose presence was confirmed and quantitated by NMR: besides ethanol and other alcohols, weak to strong loss of low-molecular-weight metabolites was evidenced in LA-PA beers.
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Affiliation(s)
- Rita Petrucci
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Di Matteo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
| | - Anatoly P. Sobolev
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Loredana Liguori
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Donatella Albanese
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Noemi Proietti
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Martina Bortolami
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Russo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
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Chen J, Han D, Hang Z, Si Z. Experimental investigation of a novel batch evaporation system coupled mechanical vapor recompression technology and steam heat storage technology. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Classical and Recent Applications of Membrane Processes in the Food Industry. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09262-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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