A comprehensive review on the recent advances in membrane-based processes for fruit juice concentration

Abstract

Fruit juices can undergo concentration through traditional means, such as multi-stage vacuum evaporation. However, this method often leads to color degradation, loss of fresh juice flavor, and an undesirable "overcooked" taste due to the thermal process involved. Preserving the nutritional components and delicate sensory properties of fruit juice during the concentration process has proven to be a challenging task in the realm of food processing. To address this challenge, membrane-based separation technology has emerged as a promising alternative for fruit juice concentration. Compared to conventional methods, membrane-based processes offer several advantages, including minimal thermal damage to the product, lower equipment costs, reduced energy consumption, and improved retention of aroma compounds. However, membrane fouling remains a significant drawback in these processes. Recent technological advancements have sought to overcome these limitations by integrating membrane processes with other technologies for concentrated fruit juice production. This study provides a comprehensive discussion and review of the recent progress, developments, and prospects of membrane-based processes in fruit juice concentration. Additionally, a novel approach to achieving sustainable fruit juice concentration is proposed, involving the integration of agricultural irrigation and a dual-cycle forward osmosis process. In this innovative process, food additives containing plant nutrients are employed as the draw solute for both cycles in the forward osmosis process, and the resulting diluted draw solution can be utilized as fertilizer. This approach ensures that all products and by-products are utilized without any detrimental effects on both human health and the environment.