Abstract
Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds.
Highlights
Osmotic distillation is a kind of mass transfer driven membrane process where the driving force is the vapour pressure difference between two solutions
Aqueous solutions cannot penetrate into the pores but volatile compound molecules evaporate from the higher water activity liquid-vapour interface across the pores by diffusion and condense at the lower water activity vapour-liquid interface
The concentration process was performed in 3 separate steps and the osmotic solution had to be refreshed after every step to keep driving force higher
Summary
Osmotic distillation is a kind of mass transfer driven membrane process where the driving force is the vapour pressure difference between two solutions. For the osmotic distillation process usually high concentration of osmotic agent, mostly salt solution (NaCl, CaCl2, K2HPO4, Kacetate) or some kind of organic solutions (polyethyleneglycol, glycerol, etc.) is used which can keep and sustain very low value of vapour pressure during the process. The concentration process was performed in 3 separate steps and the osmotic solution had to be refreshed after every step to keep driving force higher.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
