Production of high quality clarified pomegranate juice concentrate by membrane processes

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dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.contributor.authorOnsekizoglu, Pelin
dc.date.accessioned2024-06-12T11:12:36Z
dc.date.available2024-06-12T11:12:36Z
dc.date.issued2013
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe potential of osmotic distillation (OD) and coupled operation of membrane distillation (MD) and OD processes (CO) for concentration of pomegranate juice was investigated comparatively with a view to the impact on product quality and process performance. The pomegranate juice (17 degrees Bx) which was previously clarified by combined application of fining agents (gelatin and bentonite) and ultrafiltration (UF), was concentrated up to 55-57 degrees Bx by OD, CO or thermal evaporation (TE). Both membrane-based concentration techniques were very efficient in preventing the original characteristics (pH, total titratable acidity (TTA), color characteristics, total antioxidant activity (TAA), total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolics and organic acid composition) of the clarified juice. Concentration with TE, however, resulted considerable losses in natural color and TAA, and in a marked formation of hydroxymethyl furfural (HMF). CO was the most feasible approach for concentration of pomegranate juice, allowing to reach higher concentration levels in shorter periods of operation time with a slight increase (5 degrees C) in temperature of the juice in comparison with OD. The results of this study highlighted the need for an effective pre-clarification step prior to UF to contribute to the improvement of the efficiency of the overall membrane-based system. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.memsci.2013.03.061
dc.identifier.endpage271en_US
dc.identifier.issn0376-7388
dc.identifier.issn1873-3123
dc.identifier.scopus2-s2.0-84878382006en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage264en_US
dc.identifier.urihttps://doi.org/10.1016/j.memsci.2013.03.061
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23237
dc.identifier.volume442en_US
dc.identifier.wosWOS:000320695100030en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal Of Membrane Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPomegranate Juiceen_US
dc.subjectOsmotic Distillationen_US
dc.subjectMembrane Distillationen_US
dc.subjectCoupled Operationen_US
dc.subjectClarificationen_US
dc.subjectOrganic-Acid Compositionsen_US
dc.subjectIn-Vitroen_US
dc.subjectPhenolic Compositionen_US
dc.subjectClarification Treatmentsen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectBioactive Compoundsen_US
dc.subjectOrange Juiceen_US
dc.subjectFruit Juiceen_US
dc.subjectStorageen_US
dc.subjectColoren_US
dc.titleProduction of high quality clarified pomegranate juice concentrate by membrane processesen_US
dc.typeArticleen_US

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