Abstract
Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.
Highlights
Cranberry (Vaccinium macrocarpon) is a berry mostly cultivated in the United States and Canada, assuming 76% and 21% of the world production, respectively [1]
During juice recirculation with a 50 kDa UF membrane (Figure 1a), the permeate fluxes of fresh juice were lower than depectinized juices above a transmembrane pressures (TMP) of 300 kDa
When a 100 kDa UF membrane was used, the depectinization treatment had no impact on permeate flux except at the very beginning of UF where permeate fluxes were higher for fresh juice than for depectinized juices
Summary
Cranberry (Vaccinium macrocarpon) is a berry mostly cultivated in the United States and Canada, assuming 76% and 21% of the world production, respectively [1]. Cranberry is mainly composed of water (87.5% w/w) and carbohydrates (8.5% w/w), including dietary fiber (4.5% w/w) [1]. Due to its polyphenol content—this fruit is rich in flavonoids, including anthocyanins and proanthocyanidins (PACs) [3]—cranberry is increasingly recognized for its health benefits. Many clinical studies have indicated that polyphenols, including the categories found in cranberry, positively impact cardiovascular health, oxidative stress and inflammation [4,5,6]. Recent studies have shown the antimicrobial action of cranberry PACs on different microorganisms involved in the prevention of urinary tract infections, stomach ulcers and cancers, and the promotion of buccal health, including Escherichia coli, Helicobacter pylori, Candida albicans and Pseudomonas aeruginosa [5,6,7,8]
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