Abstract
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.
Highlights
The consumption of fruit juices has significantly increased during last years and it is growing remarkably, since consumers are interested in healthy products which are practical and ready to be consumed
The aim of this paper is to provide an overview of the recent developments of membrane operations in the clarification, concentration and recovery of aroma compounds in fruit juice processing
By applying reverse osmosis (RO) concentration levels of 20–25 ◦ Brix can be achieved with energy saving of 60–75% compared to direct evaporation
Summary
The consumption of fruit juices has significantly increased during last years and it is growing remarkably, since consumers are interested in healthy products which are practical and ready to be consumed. Pressure‐driven including microfiltration (UF), nanofiltration (NF) and reverse osmosis (RO)membrane represent theoperations, state-of-the-art technology for juice fractionation and concentration the last osmosis years, other membrane operations such as (MF),clarification, ultrafiltration (NF) [4]. The application of membrane technologies for the production of fruit juices fits well with the pervaporation (PV) have been used for juice concentration and recovery of aroma compounds. Thanks to mild operating conditions, the membrane new strategies of sustainable food processing (SFP), based on the use of low energy and low impact treatment does not deteriorate the product quality as much as traditional thermal processing [5]. The aim of this paper is to provide an overview of the recent developments of membrane operations in the clarification, concentration and recovery of aroma compounds in fruit juice processing.
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