Recent developments of membrane technology in the clarification and concentration of fruit juices

Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the hi...

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Main Authors: Rosalam Sarbatly, Jamilah Sariau, Duduku Krishnaiah
Format: Article
Language:English
English
Published: Springer Nature 2023
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/42137/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/42137/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/42137/
https://doi.org/10.1007/s12393-023-09346-2
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spelling my.ums.eprints.421372024-12-06T05:27:59Z https://eprints.ums.edu.my/id/eprint/42137/ Recent developments of membrane technology in the clarification and concentration of fruit juices Rosalam Sarbatly Jamilah Sariau Duduku Krishnaiah QK474.8-495 Spermatophyta. Phanerogams TX341-641 Nutrition. Foods and food supply Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed. Springer Nature 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42137/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/42137/2/FULL%20TEXT.pdf Rosalam Sarbatly and Jamilah Sariau and Duduku Krishnaiah (2023) Recent developments of membrane technology in the clarification and concentration of fruit juices. Food Engineering Reviews, 15. pp. 420-437. ISSN 1866-7910 https://doi.org/10.1007/s12393-023-09346-2
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QK474.8-495 Spermatophyta. Phanerogams
TX341-641 Nutrition. Foods and food supply
spellingShingle QK474.8-495 Spermatophyta. Phanerogams
TX341-641 Nutrition. Foods and food supply
Rosalam Sarbatly
Jamilah Sariau
Duduku Krishnaiah
Recent developments of membrane technology in the clarification and concentration of fruit juices
description Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.
format Article
author Rosalam Sarbatly
Jamilah Sariau
Duduku Krishnaiah
author_facet Rosalam Sarbatly
Jamilah Sariau
Duduku Krishnaiah
author_sort Rosalam Sarbatly
title Recent developments of membrane technology in the clarification and concentration of fruit juices
title_short Recent developments of membrane technology in the clarification and concentration of fruit juices
title_full Recent developments of membrane technology in the clarification and concentration of fruit juices
title_fullStr Recent developments of membrane technology in the clarification and concentration of fruit juices
title_full_unstemmed Recent developments of membrane technology in the clarification and concentration of fruit juices
title_sort recent developments of membrane technology in the clarification and concentration of fruit juices
publisher Springer Nature
publishDate 2023
url https://eprints.ums.edu.my/id/eprint/42137/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/42137/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/42137/
https://doi.org/10.1007/s12393-023-09346-2
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score 13.222552