1
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Dardeer HM, Ibrahim AS, Gad AN, Gaber AAM. Bifunctional of Fe 3O 4@chitosan nanocomposite as a clarifying agent and cationic flocculant on different sugar solutions as a comprehensive semi industrial application. Sci Rep 2024; 14:1848. [PMID: 38253668 PMCID: PMC10803765 DOI: 10.1038/s41598-024-52111-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
In the sugar industry, eliminating side impurities throughout the manufacturing process is the most significant obstacle to clarifying sugar solutions. Herein, magnetic chitosan (MCS) nanocomposite was Fabricated to be used as a biodegradable, environmentally friendly clarifying agent throughout the cane juice and sugar refining processes. Fe3O4 was synthesized using the coprecipitation procedure, and then MCS was combined using a cross-linking agent. Furthermore, 14.76 emu g-1 was the maximum saturation magnetization (Ms) value. Because MCS is magnetically saturated, it may be possible to employ an external magnetic field to separate the contaminant deposited on its surface. Additionally, zeta potential analysis showed outstanding findings for MCS with a maximum value of (+) 20.7 mV, with improvement in color removal % up to 44.8% using MCS with more than 24% in color removal % compared to the traditional clarification process. Moreover, utilizing MCS reduced turbidity from 167 to 1 IU. Overall, we determined that MCS nanocomposite exhibits considerable effectiveness in the clarifying process for different sugar solutions, performing as an eco-friendly bio-sorbent and flocculating material.
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Affiliation(s)
- Hemat M Dardeer
- Chemistry Department, Faculty of Science, South Valley University, Qena, Egypt
| | - Ahmed S Ibrahim
- Faculty of Sugar and Integrated Industries Technology, Assiut University, Assiut, Egypt
| | - Ahmed N Gad
- Research and Development Center of ESIIC, Quos, Egypt
| | - Abdel-Aal M Gaber
- Chemistry Department, Faculty of Science, Assiut University, Assiut, 71516, Egypt.
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2
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Chitosan-cellulose nanocomposite: Preparation, characterization, and evaluation as cationic color precipitant in sugar clarification process. Food Chem 2023; 415:135603. [PMID: 36870210 DOI: 10.1016/j.foodchem.2023.135603] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 01/05/2023] [Accepted: 01/28/2023] [Indexed: 02/01/2023]
Abstract
The present paper aims to use natural biodegradable polymers of chitosan (CS) and cellulose (CEL) to synthesize green chitosan-cellulose (CS-CEL) nanocomposite as a new clarifying agent. This is the cutting-edge of the sugar industry's clarification process. The CS-CEL nanocomposite showed outstanding results in zeta potential analysis, with a maximum value (+) 57.73 mV, leading to remarkableresults in coloradsorption via electrostatic attraction. It was also observed that CS-CEL has high mechanical stability. When CS and CS-CEL nanocomposite were used in the clarification of sugarcane (MJ), the findings demonstrated an improvement in colorremoval of up to 8.7% using CS and 18.1%using CS-CEL nanocomposite compared to currently phosphotation clarification process. Also, Turbidity decreased using CS-CEL nanocomposite compared to the traditional phosphotation clarification process. Overall, we can conclude that CS-CEL nanocomposite has considerable efficiency in sugarcane juice clarification process as a green biodegradable adsorbent and flocculating material to produce sulfur-free sugar.
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3
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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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4
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Akoa SP, Boulanger R, Effa Onomo P, Lebrun M, Ondobo ML, Lahon MC, Ntyam Mendo SA, Niemenak N, Djocgoue P. Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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5
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Xiong YS, Li MX, Jia R, Zhou LS, Fan BH, Tang JY, Gai L, Li W, Lu HQ, Li K. Polyethyleneimine/polydopamine-functionalized self-floating microspheres for caramel adsorption: Interactions and phenomenological mass transfer kinetics. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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6
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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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7
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Flórez-Martínez DH, Contreras-Pedraza CA, Escobar-Parra S, Rodríguez-Cortina J. Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia. SUGAR TECH : AN INTERNATIONAL JOURNAL OF SUGAR CROPS & RELATED INDUSTRIES 2022; 25:373-385. [PMID: 36065321 PMCID: PMC9434537 DOI: 10.1007/s12355-022-01200-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED Food science innovation depends on consumers' needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12355-022-01200-9.
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Affiliation(s)
- Diego Hernando Flórez-Martínez
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Carlos Alberto Contreras-Pedraza
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Sebastian Escobar-Parra
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
| | - Jader Rodríguez-Cortina
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, Km 14 Vía Mosquera–Bogotá, Mosquera, 250047 Cundinamarca Colombia
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8
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Polydopamine-modified ceramic membrane for filtering brown sugar redissolved syrup: Characterisation, experiments, and advanced modelling. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2022.120607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Liu J, Wan P, Zhao W, Xie C, Wang Q, Chen DW. Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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10
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Wang C, Luo M, Xie C, Li K, Hang F, Shi C, Doherty WOS. Effective Adsorption of Colorants from Sugarcane Juice by Bagasse-Based Biochar-Hydroxyapatite Composite. Foods 2022; 11:foods11142171. [PMID: 35885414 PMCID: PMC9322621 DOI: 10.3390/foods11142171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/16/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
The clarification of sugarcane juice is a crucial stage in the sugar manufacturing process, as it affects evaporator performance, sugar quality and yield. The emergence of environmentally friendly and efficient adsorption technology has resulted in widespread interest in carbon-based materials. However, their low adsorption capacity and reusability make them unsuitable for processing sugarcane juice. Here, we provide a cost-effective and sustainable method to dope hydroxyapatite (HAP) nanoparticles on porous carbon (BBC) derived from sugarcane bagasse (BBC-HAP). The composite shows excellent adsorption capacity for color extract from sugarcane juice of 313.33 mg/g, far more effective than the commercially available carbon-based adsorbents. Isotherm studies show that the adsorption of BBC-HAP composite to the colorants is a monolayer process. The pseudo-first-order (PFO) and pseudo-second-order (PSO) kinetic models demonstrate that the adsorption process is dominated by chemisorption and supplemented by physical adsorption.
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Affiliation(s)
- Cheng Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
| | - Mengying Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
- Correspondence: (F.H.); (C.S.)
| | - Changrong Shi
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD 4000, Australia;
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
- Correspondence: (F.H.); (C.S.)
| | - William O. S. Doherty
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD 4000, Australia;
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
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11
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Lu C, Bao Y, Huang JY. Fouling in membrane filtration for juice processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Qu D, Hua M, Chen JB, Li SS, Wen LK, Sun YS. Formation and Characterization of Irreversible Sediment of Ginseng Extract. Foods 2021; 10:2714. [PMID: 34828995 PMCID: PMC8621104 DOI: 10.3390/foods10112714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 10/29/2021] [Indexed: 12/31/2022] Open
Abstract
Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca2+-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.
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Affiliation(s)
- Di Qu
- Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (M.H.); (J.-B.C.); (S.-S.L.)
| | - Mei Hua
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (M.H.); (J.-B.C.); (S.-S.L.)
| | - Jian-Bo Chen
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (M.H.); (J.-B.C.); (S.-S.L.)
| | - Shan-Shan Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (M.H.); (J.-B.C.); (S.-S.L.)
| | - Lian-Kui Wen
- Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;
| | - Yin-Shi Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (M.H.); (J.-B.C.); (S.-S.L.)
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13
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Chakraborty S, Uppaluri R, Das C. Efficacy of s
onication–microfiltration
hybrid process for the production of clarified bitter gourd extracts. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sushma Chakraborty
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
| | - Ramagopal Uppaluri
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
| | - Chandan Das
- Department of Chemical Engineering Indian Institute of Technology Guwahati India
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14
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Meng L, Li K, Li J, Shang Y, Cui F, Hou C, Wang Q, Hang F, Li W, Shi C, Xie C, Doherty WO. Understanding the pathways for irreversible aggregate clusters formation in concentrated sugarcane juice derived from the membrane clarification process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112204] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods 2021; 10:foods10071561. [PMID: 34359431 PMCID: PMC8303542 DOI: 10.3390/foods10071561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/26/2021] [Accepted: 06/30/2021] [Indexed: 12/01/2022] Open
Abstract
The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.
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16
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Doan NTT, Lai QD. Ultrafiltration for recovery of rice protein: Fouling analysis and technical assessment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Meng Y, Yu S, Qiu Z, Zhang J, Wu J, Yao T, Qin J. Modeling and optimization of sugarcane juice clarification process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110223] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Ogando FIB, Xastre T, Simões E, Aguiar CLD. Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.23620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans.
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Affiliation(s)
| | - Taís Xastre
- Metrohm Brasil Instrumentação Analítica Ltda, Brasil
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19
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Paraíso CM, Santos SS, Pereira Bessa L, Lopes AP, Ogawa CYL, Costa SC, Reis MHM, Filho UC, Sato F, Visentainer JV, Madrona GS. Performance of asymmetric spinel hollow fiber membranes for hibiscus (
Hibiscus sabdariffa
L.) extract clarification: Flux modeling and extract stability. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Carolina Moser Paraíso
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Suelen Siqueira Santos
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Lidiane Pereira Bessa
- Faculdade de Engenharia Química Universidade Federal de Uberlândia Uberlândia Brazil
| | - Ana Paula Lopes
- Departamento de Bioquímica Universidade Estadual de Maringá Maringá Brazil
| | | | | | | | | | - Francielle Sato
- Departamento de Química Universidade Estadual de Maringá Maringá Brazil
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20
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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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21
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Akhtar A, Subbiah S, Mohanty K, Sundar R, Unnikrishnan R, Hareesh U. Sugarcane juice clarification by lanthanum phosphate nanofibril coated ceramic ultrafiltration membrane: PPO removal in absence of lime pre-treatment, fouling and cleaning studies. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117157] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Zhu Z, Xie C, Li W, Hang F, Li K, Shi C, Doherty WO. Nutritional and antioxidant properties of non-centrifugal cane sugar derived from membrane clarified juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109717] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Vu T, LeBlanc J, Chou CC. Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.07.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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