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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| Format: | Article |
| Language: | English English |
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Springer Nature
2023
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| 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 |
| _version_ | 1825715984396189696 |
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| author | Rosalam Sarbatly Jamilah Sariau Duduku Krishnaiah |
| author_facet | Rosalam Sarbatly Jamilah Sariau Duduku Krishnaiah |
| author_sort | Rosalam Sarbatly |
| collection | UMS |
| 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. |
| first_indexed | 2024-12-09T00:54:29Z |
| format | Article |
| id | ums.eprints-42137 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-12-09T00:54:29Z |
| publishDate | 2023 |
| publisher | Springer Nature |
| record_format | dspace |
| spelling | 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 |
| 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 |
| title | 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_short | 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 |
| topic | QK474.8-495 Spermatophyta. Phanerogams TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/42137/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42137/2/FULL%20TEXT.pdf |
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