Production of phytotherapeutics from broccoli juice by integrated membrane processes

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dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.authoridYilmaz, Emel/0000-0002-1766-3762
dc.authorwosidYilmaz, Emel/R-5930-2017
dc.contributor.authorYilmaz, Emel
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.date.accessioned2024-06-12T10:55:18Z
dc.date.available2024-06-12T10:55:18Z
dc.date.issued2018
dc.departmentTrakya Üniversitesien_US
dc.description.abstractAn integrated membrane process for the recovery and concentration of phytotherapeutics in broccoli juice was investigated to develop a natural product that could be of interest for food and/or pharmaceutical industry. Following a pretreatment step to remove suspended solids, the juice was ultrafiltered through a 50 kDa MWCO polyethersulfone membrane. The permeate stream was further concentrated by osmotic distillation up to 42.6 degrees Brix. During ultrafiltration, a complete recovery of sulforaphane, malic acid and citric acid was achieved, where total phenolic content and ascorbic acid were recovered at a ratio of 94.5 and 92.4%, respectively. All the bioactive compounds identified in broccoli juice was well preserved during subsequent 6-fold concentration by osmotic distillation. No significant difference was observed in total antioxidant activity of the juice throughout the operation. The proposed integrated membrane process has shown promising potential to produce a natural concentrate enriched in phytotherapeutics of the broccoli juice.en_US
dc.description.sponsorshipTrakya University Office of Scientific Research Projects Coordinations (TUBAP) [2015/21]en_US
dc.description.sponsorshipThis research was supported by Trakya University Office of Scientific Research Projects Coordinations (TUBAP, Grant No.: 2015/21).en_US
dc.identifier.doi10.1016/j.foodchem.2017.09.056
dc.identifier.endpage271en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29037688en_US
dc.identifier.scopus2-s2.0-85029540378en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage264en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.09.056
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19372
dc.identifier.volume242en_US
dc.identifier.wosWOS:000413291700036en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBroccoli Juiceen_US
dc.subjectPhytotherapeuticsen_US
dc.subjectUltrafiltrationen_US
dc.subjectRecoveryen_US
dc.subjectOsmotic Distillationen_US
dc.subjectSulforaphaneen_US
dc.subjectBlood Orange Juiceen_US
dc.subjectAntioxidant Activityen_US
dc.subjectPomegranate Juiceen_US
dc.subjectBioactive Compoundsen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectAscorbic-Aciden_US
dc.subjectSulforaphaneen_US
dc.subjectClarificationen_US
dc.subjectHealthen_US
dc.subjectCarotenoidsen_US
dc.titleProduction of phytotherapeutics from broccoli juice by integrated membrane processesen_US
dc.typeArticleen_US

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