Effective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration flux

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dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.date.accessioned2024-06-12T11:12:36Z
dc.date.available2024-06-12T11:12:36Z
dc.date.issued2014
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of this study was to introduce an effective pre-clarification step in order to improve performance of subsequent ultrafiltration (UF) and to obtain a high quality pomegranate juice (PJ) with improved clarity. The effects of various pre-clarification treatments utilizing gelatin, bentonite and polyvinyl polypyrrolidone (PVPP) on UF performance were evaluated comparatively through analysis of flux behavior and membrane fouling. Quality attributes of the PJs (pH, total acidity, total phenolic content, total monomeric anthocyanins, individual phenolic acids, organic acids, total antioxidant activity and color characteristics) following various pre-clarification treatments were also investigated. On the whole, pre-clarification treatments that included PVPP exhibited a higher overall adsorption capacity, especially of low molecular weight phenolics. The best results with regard to both the fouling behavior of the UF membrane and the juice clarity were achieved by sequential application of PVPP and bentonite. Since lesser amounts of fining agents were used in the pre-clarification treatments, quality attributes of PJ were well preserved comparing conventional clarification applications. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2014.05.009
dc.identifier.endpage64en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-84901930398en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage58en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2014.05.009
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23238
dc.identifier.volume141en_US
dc.identifier.wosWOS:000339533400008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal Of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPomegranate Juiceen_US
dc.subjectUltrafiltrationen_US
dc.subjectClarificationen_US
dc.subjectPVPPen_US
dc.subjectGelatinen_US
dc.subjectBentoniteen_US
dc.subjectPunica-Granatum L.en_US
dc.subjectAntioxidant Activityen_US
dc.subjectPhenolic Compositionen_US
dc.subjectMembrane Filtrationen_US
dc.subjectPermeate Fluxen_US
dc.subjectIn-Vitroen_US
dc.subjectQualityen_US
dc.subjectColoren_US
dc.subjectStorageen_US
dc.subjectMicrofiltrationen_US
dc.titleEffective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration fluxen_US
dc.typeArticleen_US

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