Abstract
Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
Highlights
Pomegranate (Punica granatum L.), called “seeded apple” or “granular apple”, is an ancient fruit-bearing deciduous shrub that belongs to the Punicaceae family
Membrane separation processes represent a valid alternative to conventional juice In clarification and concentration processes allowing efficient separation and concentration of this context, membrane separation processes represent a valid alternative to conventional solutes without changing phase and processes preserving chemical, physical and nutritional properties of juice clarification and concentration allowing efficient separation and concentration food components
Cassano et al [66] investigated the effect of transmembrane pressure (TMP) and cross flow velocity (CFV) on permeate flux, membrane fouling and quality of pomegranate juice clarified with modified poly ether ether ketone (PEEK-WC) and PS hollow fibre membranes prepared in laboratory
Summary
Pomegranate (Punica granatum L.), called “seeded apple” or “granular apple”, is an ancient fruit-bearing deciduous shrub that belongs to the Punicaceae family. Forfor pomegranate juice production (adapted fromfrom [9]) In this context, membrane separation processes represent a valid alternative to conventional juice In clarification and concentration processes allowing efficient separation and concentration of this context, membrane separation processes represent a valid alternative to conventional solutes without changing phase and processes preserving chemical, physical and nutritional properties of juice clarification and concentration allowing efficient separation and concentration food components. (UF), pressure-driven membrane operations, such microfiltration (MF), in several agri-food including fruitreverse juice processing industry ultrafiltration (UF), applications, nanofiltration (NF) and osmosis (RO), are[13,14]. The use of conventional and innovative membrane processes in juice clarification, concentration and fractionation, as well as in the recovery of aroma compounds, is analysed and discussed in relation to their potential for the production of high quality and innovative products
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