Online citations, reference lists, and bibliographies.
← Back to Search

Integrated Membrane Process For The Production Of Highly Nutritional Kiwifruit Juice

A. Cassano, A. Figoli, A. Tagarelli, G. Sindona, E. Drioli
Published 2006 · Chemistry

Cite This
Download PDF
Analyze on Scholarcy
Share
The aim of this study has been to design, on a laboratory scale, an integrated membrane process for the production of concentrated kiwi juice and its aroma recovery. Fresh depectinised kiwifruit juice was clarified by the ultrafiltration (UF) process. The clarified juice was concentrated by osmotic distillation (OD), as an alternative to the traditional vacuum evaporation, up to a total soluble solids (TSS) content higher than 60 °Brix at 25°C. Pervaporation (PV) runs were carried out before and after each membrane unit operation in order to identify the best configuration giving the minimal loss of aroma compounds. For the majority of the aroma compounds detected, the enrichment factor in the permeate of the fresh juice was higher than the clarified and concentrated juice. This result suggests the use of PV for the removal and enrichment of aroma compounds directly from the fresh juice, before any concentration process. The effect of UF and OD on the total antioxidant activity (TAA) and ascorbic acid content of the kiwifruit juice was also evaluated. On the basis of the obtained results, an integrated membrane process scheme for the production of highly nutritional kiwifruit juice has been proposed.
This paper references
10.1016/S0260-8774(00)00115-1
Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation
F. Vaillant (2001)
10.1016/S0963-9969(99)00074-5
Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit
X. Wan (1999)
10.1016/S0376-7388(99)00209-4
The effect of ultrafiltration on the subsequent concentration of grape juice by osmotic distillation
A. Bailey (2000)
10.1017/CBO9781139165167
Physical Properties of Polymers
J. Mark (1993)
10.1016/S0376-7388(99)00375-0
Effect of operating conditions on water transport during the concentration of sucrose solutions by osmotic distillation
M. Courel (2000)
10.1016/S0260-8774(00)00213-2
Microbial aspects on short-time osmotic treatment of kiwifruit
A. Gianotti (2001)
10.1016/S0260-8774(02)00293-5
Clarification and concentration of citrus and carrot juices by integrated membrane processes
A. Cassano (2003)
10.1016/0376-7388(96)00123-8
Pervaporation of a model apple juice aroma solution: comparison of membrane performance
Jenny Börjesson (1996)
10.5860/choice.29-3919
Basic Principles of Membrane Technology
M. Mulder (1991)
10.1016/0376-7388(95)00039-F
Pervaporation of grape juice aroma
N. Rajagopalan (1995)
10.1016/S0891-5849(98)00315-3
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
R. Re (1999)
10.1016/S0376-7388(00)00365-3
Separation of aroma compounds from aqueous solutions by pervaporation using polyoctylmethyl siloxane (POMS) and polydimethyl siloxane (PDMS) membranes
P. Sampranpiboon (2000)
10.1016/S0011-9164(02)00645-8
Polyelectrolyte multilayer membranes for pervaporation separation of aqueous-organic mixtures
W. Lenk (2002)
10.1016/J.FOODRES.2003.08.009
Production of concentrated kiwifruit juice by integrated membrane process
A. Cassano (2004)
10.1016/0260-8774(89)90021-6
Recovery and concentration of apple juice aroma compounds by pervaporation
E. Bengtsson (1989)
10.1016/0260-8774(94)00050-J
Aroma compound recovery with pervaporation — Temperature effects during pervaporation of a muscat wine
H. Karlsson (1995)
10.1007/978-94-011-7385-8
Commercial fruit processing
J. G. Woodroof (1975)
10.1002/JSFA.2740340112
Volatile aroma constituents of kiwifruit
H. Young (1983)
10.1201/9781482278743
Ultrafiltration and Microfiltration Handbook
M. Cheryan (1998)
10.1016/S0260-8774(03)00154-7
Microfiltration and reverse osmosis for clarification and concentration of acerola juice
V. Matta (2004)
10.1111/J.1365-2621.1998.TB15773.X
Improved ultrafiltration for color reduction and stabilization of apple juice
V. Gökmen (1998)
10.1111/J.1365-2621.1998.TB17912.X
Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification
L. Fukumoto (1998)
A new option : Osmotic distillation
P. A. Hogan (1998)
10.1021/JF00016A013
Composition of Italian Kiwi (Actinidia chinensis) puree
D. Castaldo (1992)
10.1021/JF00010A019
HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars
M. Cano (1991)
10.1016/S0376-7388(99)00157-X
Thermal effects in osmotic distillation
C. Gostoli (1999)
10.1016/0376-7388(96)00153-6
Osmotic evaporation through macroporous hydrophobic membranes: a survey of current research and applications
W. Kunz (1996)
10.1016/S0011-9164(02)00662-8
Hollow fibre modules for orange juice aroma recovery using pervaporation
A. Shepherd (2002)



This paper is referenced by
Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology
A. Maadyrad (2011)
10.5539/JAS.V3N2P149
Methyl Salicylate Affects the Quality of Hayward Kiwifruits during Storage at Low Temperature
Morteza Soleimani Aghdam (2011)
10.1016/J.FBP.2008.12.001
Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch)
Ahmet Kaya (2010)
10.1080/15538362.2018.1536872
Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits
Sourav Garg (2019)
10.1016/B978-1-78242-246-4.00003-9
Integrated systems involving pervaporation and applications
A. A. Babalou (2015)
10.1111/JFPE.12603
Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance
P. Ghosh (2018)
10.1016/J.SEPPUR.2014.11.024
Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins
Chandrasekhar Jampani (2015)
10.1016/J.IFSET.2011.02.009
Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
M. Cissé (2011)
10.1080/09637480903012355
Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread
D. Sun-Waterhouse (2009)
10.3109/10408410903241428
Review: Microbiological quality and safety of fruit juices--past, present and future perspectives.
A. A. L. Tribst (2009)
Commercial Utilization of Membranes in Food Industry
A. Malik (2013)
10.5897/AJPP2013.3535
Flavonoid and saponin rich fractions of kiwi roots (Actinidia arguta (Sieb.et Zucc.) Planch) with antinociceptive and anti-inflammatory effects
K. Teng (2013)
10.1016/J.JFOODENG.2012.03.004
Effect of the operating variables on the extraction and recovery of aroma compounds in an osmotic distillation process coupled to a vacuum membrane distillation system
A. Hasanoğlu (2012)
Aplicación de métodos combinados para la obtención de kiwi en polvo de alta calidad
Gema Monteagudo Fraile (2013)
10.1016/J.FBP.2012.03.001
Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process
A. Lespinard (2012)
10.14674/1120-1770/IJFS.V282
FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES
G. Caliskan (2015)
10.1016/j.tifs.2019.11.011
Effect of dried fruits and vegetables powder on cakes quality: A review
F. Salehi (2020)
Synthetic membrane performance modification by selective species adsorption
Iain S. Argyle (2015)
10.1002/JCTB.1902
Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation
V. García (2008)
10.1007/S13749-014-0004-7
Supercritical carbon dioxide extract of Ocimum sanctum improves nutraceutical properties of ice cream
S. Ghosh (2014)
10.3390/beverages6010018
Membrane-Based Operations in the Fruit Juice Processing Industry: A Review
C. Conidi (2020)
10.1002/JCTB.2547
Pervaporative aroma compounds recovery from lemon juice using poly(octyl methyl siloxane) membrane
Nesa Rafia (2011)
10.29252/NFSR.6.2.37
Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure
M. Mahdavi (2019)
10.1515/ijfe-2017-0126
Effect of Protein and Polysaccharide-Based Edible Coatings on Quality of Kiwifruit (Actinidia deliciosa) During Drying
De Oliveira (2017)
10.17474/acuofd.60038
Investigation of antioxidant activity of some fruit stem barks in the Eastern Black Sea Region
A. Güder (2016)
10.1007/S00231-014-1487-X
Experimental investigation of convective drying kinetics of kiwi under different conditions
Selçuk Darıcı (2015)
10.1016/J.JFOODENG.2015.03.018
Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process
Thiago André Weschenfelder (2015)
10.1016/J.MEMSCI.2007.07.004
Recovery of volatile aroma components from orange juice by pervaporation
A. Aroujalian (2007)
Determination of powder properties of some freeze dried fruits powder.
S. N. Dirim (2015)
10.1533/9780857090751.1.219
Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries.
S. Şahin (2010)
10.1016/J.JFOODENG.2008.02.017
Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch)
Ahmet Kaya (2008)
Estudio de la calidad física, fisicoquímica y sensorial de productos de kiwi obtenidos mediante métodos combinados de secado.
Fernando Juárez (2013)
See more
Semantic Scholar Logo Some data provided by SemanticScholar