Fruit Juice Processing Industry Research Articles

Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions

This study examined the efficacy of continuous flow high-pressure homogenization (CFHPH) under varying pressures, inlet temperatures, and flow rates, in preserving the nutritional quality and stability of watermelon juice during simulated market conditions and compared it with traditional high-temperature short-time (HTST) processing. The retention of ascorbic acid, carotenoids, and amino acids was analyzed using liquid chromatography, while PPO (polyphenol oxidase) and POD (peroxidase) enzyme activity was assessed using a UV–vis spectrophotometer.We observed a significant decrease (p ≤ 0.05) in ascorbic acid levels after 15 days of storage. For carotenoids, the impact was influenced by the interaction of pressure, flow rate, and inlet temperature within CFHPH, with no clear trend emerging regarding their preservation over 45 days of storage at 4 °C. However, overall retention of carotenoids surpassed that of HTST samples. Both methods enhanced free amino acid contents significantly and decreased PPO and POD activity, with HTST being slightly more effective. Ornithine and histidine concentrations significantly increased, with up to a fourfold rise in samples treated with 300 MPa pressure and up to a tenfold rise for HTST at 95 °C after 45 days of storage. This study suggests optimizing the CFHPH process to enhance the shelf-life and nutritional value of watermelon juice, offering consumers a healthier and longer-lasting choice. Industrial relevanceOur findings highlight CFHPH's higher retention of bioactive compounds, reduction in degradative enzyme activity, and enhancement of the amino acid profile, making it a compelling choice for the fruit juice processing industry. Despite the energy-intensive nature of CFHPH, its ability to preserve vital bioactive compounds like carotenoids and ascorbic acid addresses the growing consumer demand for nutritious and stable juice options. The benefits of CFHPH in maintaining juice quality and nutritional value may outweigh the associated energy costs, making it a promising technology for fruit juice processing.

A holistic approach to the recovery of valuable substances from the treatment sludge formed from chemical precipitation of fruit processing industry wastewater

In this study, recovery of phenolic substances with Soxhlet extraction, (SE) ultrasound-assisted extraction (UAS), and supercritical CO2 (SC-CO2) extraction methods from chemical sludge obtained with chemical precipitation (FeCl3/PACS, Ca(OH)2/PACS, perlite/PACS, FeCl3/cationic polyelectrolyte) of lemon processing wastewater was investigated. The effect of used coagulants/flocculants and pH on COD and total phenolic substance content (TPC) removal was researched. Recovered phenolic substance profiles were also determined with HPLC-DAD. Additionally, response surface methodology was used to determine optimum treatment conditions. ANOVA analysis showed that pH is a more important variable than coagulant/flocculant doses for all chemical precipitation experimental sets. The highest removal efficiencies for COD and TPC was obtained in FeCl3/PACS (COD: 72.0 %, TPC: 93.7 %). Optimum dose values were determined as pH: 4, FeCl3: 3000 mg/L, PACS: 400 mg/L for FeCl3/PACS, pH: 6.5, Ca(OH)2: 1500 mg/L, PACS: 300 mg/L for Ca(OH)2/PACS, pH: 5.5, PACS: 7000 mg/L, perlite: 50 g/L for perlite/PACS, pH: 4.5, FeCl3: 500 mg/L, polyelectrolyte: 4 mg/L for FeCl3/polyelectrolyte. TPC removal efficiencies were determined as 55 %, 35 %, 57 % and 58 % in these conditions, respectively. Maximum TPC in extracts was determined as 39.03 mg GAE/g extract, 8.81 mg GAE/g extract, and 4.34 mg GAE/g extract for SE, UAS, and SC-CO2, respectively. TPC recovery efficiencies (RTPC) for all chemical sludge were SE > UAS > SC-CO2. Additionally, the TPC profile has shown a difference depending on the extraction method.According to the results of this study, it was concluded that the coagulation-flocculation process may be a suitable alternative for fruit juice processing industry wastewater in terms of both reducing environmental pollution and recovering polyphenolics from formed sludge. Consequently, this study presented a different perspective on the recovery from wastes with valuable substance recovery from chemical sludge.

The Influence of Employee Self-efficacy, Outcome Expectation and Firm Resources on Intrapreneurial Behaviour: Insight from Ghana

The purpose of this study is to examine the effect of employee perceived selfefficacy on intrapreneurial behaviour among Small and Medium size Enterprises (SMEs). We surveyed 234 employees from SMEs in the fresh fruit juice processing industry in Ghana using a structured questionnaire to obtain data. A statistical data analysis was performed. Our findings show that employees’ perceived self-efficacy relates positively to their intrapreneurial behaviour. However, we observed also that self-efficacy was not a sufficient condition for intrapreneurial behaviour to occur. Firm characteristics play a crucial role in the practice of such behaviour. That is, while employees’ self-efficacy is a principal determinant of employees’ intrapreneurial behaviour, the strength of self-efficacy is enhanced by firm resource. These results have policy implications for the promotion of SMEs in Ghana and similar contexts. The study contributes to knowledge on intrapreneurship in SMEs by pointing out that individual characteristics are not always linear in relation to intrapreneurship. Other factors that enhance these characteristics need to be taken account of. We provide recommendations for policy makers and researchers. (JEL H32, J20, O15)

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

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.

Antimicrobial potential of pomegranate peel: a review

SummaryPomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30–40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including effectiveness against pathogenic microorganisms. PoP has shown a broad spectrum antimicrobial activity (AMA) of PoP against both Gram‐positive and Gram‐negative bacteria. It also presented promising AMA against antibiotic resistant microbial strains such as methicillin‐resistant Staphylococcus aureus. The high levels of polyphenols, particularly punicalagin and ellagic acid, present in PoP have been responsible for its antifungal properties. PoP is effective against many fungi including both pathogenic (Aspergillus flavus) and opportunistic pathogens. These activities of PoP may be exploited as a phytomedicine for humans, in order to eliminate the use of antibiotics and reducing their cost. This review provides collective up‐to‐date information on the efficacy of plant‐derived AMA of PoP.

Effect of different drying and grinding methods on biochemical properties of sweet orange peel powder

Sweet orange (Citrus sinensis Osbeck) belongs to sub family Aurantoideae which is categorised under family Rutaceae. Peel is the main by-product obtained from sweet orange fruit juice processing industry. Peel is rich in many bioactive component, so to utilize this peel for industrial purpose it need to cover to stable form. So in present study sweet orange peel is dried in three drying technique: solar tunnel drying, hot air drying and dehumidified air drying and ground with three different grinding methods: hammer mill grinding at ambient temperature, hammer mill grinding with water cooling and hammer mill grinding with liquid nitrogen cooling. Ground sweet orange peel powder was examined for functional properties. Among nine combinations, dehumidified air dried and liquid nitrogen (LN2) cooled ground sample showed significantly good functional properties such as ascorbic acid (40.00 mg.100g-1), phenols (2.23 mg.g-1), total carotenoids (0.28 mg.g-1), total flavonoids (33.76 mg.g-1), radical scavenging activity (75.59 %), pH (6.26) and water activity (0.35).

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

One of the potential sources of valuable bioactives is pomace, a by-product from fruit juice processing industry. In the presented study, bioactive compounds extracted from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of flour. Total polyphenols, anthocyanins, antioxidant activity and colour characteristics of enriched cookies were followed during 4months of storage. Total polyphenols of WE10, SE10, WE15 and SE15 have shown a slight increase (23.47, 42.00, 4.12 and 1.16%, respectively), while total anthocyanins (67.92, 64.33, 58.75 and 35.91%, respectively) and antioxidant activity (9.31, 24.30, 11.41 and 12.98%, respectively) decreased. Colour parameters (L∗, a∗ and b∗) of cookies were influenced by the colour of encapsulates. Fortified cookies received satisfactory sensory acceptance as well. Encapsulated sour cherry pomace bioactives have positively influenced functional characteristics of fortified cookies and their preservation.

Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments

Clarification is an important step in the fruit juice processing industry. In this study, chitosan from shrimp shells is proposed as an alternative aid for passion fruit juice clarification being a natural and environmental friendly adsorbent. Experiments were carried out in Jar tests varying chitosan concentration, pH, and slow velocity speed and time. The obtained results were evaluated in terms of turbidity, color, total soluble solids (TSSs), and viscosity reductions. The best condition found in these tests for chitosan treatment was compared with centrifugation and enzymatic treatments. Two different rotation speeds (4000 and 12,000rpm) were applied for the centrifugation process. Enzymatic treatment was carried out with 1mLL−1 of Pectinex 3X L (Novo Nordisk, Switzerland) for 90min, at 50°C. The enzymatic treatment was reliable only for viscosity reduction, while the chitosan treatment after a mild centrifugation showed the best result for passion fruit clarification.

Concentration of Rutin Model Solutions from Their Mixtures with Glucose Using Ultrafiltration

Separation of polyphenolic phytochemical compounds from their mixtures with sugars is necessary to produce an added-value sugar-reduced extract with high biological activity from fruit juice processing industry waste streams. The separation characteristics of a binary mixture of rutin and glucose using a Pellicon-2 regenerated cellulose ultrafiltration membrane with an area of 0.1 m2 having nominal MWCO of 1,000 Da were investigated, to demonstrate the separation of phenolic compounds from sugars. The effects of the operating variables–transmembrane pressure, feed solution temperature and pH, initial feed concentration and feed flow rate–on the permeate flux and enrichment of rutin, were determined. The permeate flux increased with the increase in transmembrane pressure up to a certain limit and after that the flux remained more or less constant. The optimum transmembrane pressure was within 4–5 bar. The flux increased with the increase in feed solution temperature because of reduced feed viscosity, and better solubility. The concentration of rutin was optimum at lower temperature (30°C), with an enrichment factor of 1.3. The effect of pH on permeate flux was less obvious. Lowering the feed solution pH increased the retention of rutin and the optimum separation was obtained within pH 3–4. The permeate flux decreased with the increase in feed concentration of rutin (concentration range 0.1–0.5 g/L). The enrichment of rutin was significant in the glucose concentration range 0.35–0.5 g/L. The feed flow rate had a significant effect on the flux and separation characteristics. Higher cross-flow through the membrane reduced the fouling by providing a shear force to sweep away deposited materials from the membrane surface. At high feed flow rate, more rutin was retained by the membrane with less sugar permeating through. The optimum feed flow rate was 1.5 L/min. For the separation of rutin (in the retentate) and glucose (in the permeate), the best results were obtained at rutin enrichment of 2.9 and recovery 72.5%, respectively. The performance of this system was further improved by operating it in a diafiltration mode, in which only approx. 11% of glucose remained in the retentate.

PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALEL.) AND GUAVA (PSIDIUM GUAJAVAL.) FRUIT POWDERS

ABSTRACT Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients.

A mixture of purified glycosidases from Aspergillus niger for oenological application immobilised by inclusion in chitosan gels

Several glycosidases (β-D-glucopyranosidase, α-L-arabinofuranosidase, α-L-rhamnopyranosidase), purified [1–2] from an Aspergillus niger enzyme preparation were immobilised contemporarily with a method in view of its possible application in the wine-making and fruit-juice processing industry. Immobilisation of the three enzymes was carried out by inclusion using chitosan gels and subsequent cross-linking with glutaraldehyde. This was followed by addition of various agents in order to improve the gel’s physical and mechanical properties, reduce enzyme release phenomena and increase immobilisation yields and operational stability. The best additives proved is be gelatine and silica gel, of which a more in-depth study was made. Finally, the immobilised glycosidases were used to increase the aroma in a model wine solution.

Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger

Glycosidases are enzymes of particular interest for the wine-making and fruit-juice processing industry as the hydrolysis of glycoside-terpenols generates the free terpenols which contribute to the bouquet. However, the crude industrial preparations available on the market contain different types of glycosidases and contaminating enzymes whose contemporary action can produce undesired effects. This paper describes an effective and cheap procedure for purifying and separating different glycosidases present in an industrial crude extract and their use in comparative tests for flavour improvement of Falanghina wines. The methodology, which can be scaled up to an industrial level, allows the separation of α- l-rhamnopyranosidase, β- d-glucopyranosidase and α- l-arabinofuranosidase on partial cross-linked chitosan, with a recovery of 90, 74 and 70%, respectively. These activities were characterized for their optimal pH and temperature and stability in wine. The crude enzymatic preparation and the purified glycosidases were used and compared for the flavour improving of Falanghina white wine.

Immobilization of β-glucosidase from a commercial preparation. Part 1. A comparative study of natural supports

A number of natural supports (cellulose PEI, alpha-alumina, gamma-alumina and chitosan) were tested for the immobilization of β-glucosidase in view of its possible application in the wine-making and fruit-juice processing industry. Immobilization on chitosan produced an active catalyst (about 500 U/g) and a shift of pH optimum to lower values, which is of considerable interest for use in the beverage processing industry. However, the short storage life of the immobilized enzyme is currently a drawback to its industrial applications.

An Assessment of Oat Hulls as a Press Aid for the Apple Juice Processing Industry

Oat hulls were assessed in laboratory and pilot plant tests as a potential pressing aid for the fruit juice industry. Laboratory tests, using 0.5–3.0% w/w press aids showed average weight yields of apple juice of 78.0, 77.5, 76.6, and 74.5% for Silvacel 116, Silvacel 133, rice hulls and whole oat hulls, respectively. A control (no press aid) gave an average juice yield of 73.0%.When oat hulls were processed into a slivered form, the average juice yield increased from 74.5% to 76.5% and compared favora bly with the yield from rice hulls. Pilot plant tests, using slivered oat hulls at the 2.0% w/w level with late season Ida Red apples, gave 77.9% juice yield compared to 71.7% for the control where the apple pulps were treated with pectinase before pressing. No quality defects were detected in the finished juice product. These results suggest an opportunity for improved oat hull utilization and a value-added contribution by oat hulls, as a replacement for more expensive press aid imports in the Canadian fruit juice processing industry.