Production of Anthocyanin-Enriched Juices by Electrodialysis with Filtration Membrane Process: The Influence of Duration on Juice Composition, Process Efficiency, and Membrane Fouling.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-10-30 DOI:10.3390/foods13213478

Eva Revellat, Laurent Bazinet

{"title":"Production of Anthocyanin-Enriched Juices by Electrodialysis with Filtration Membrane Process: The Influence of Duration on Juice Composition, Process Efficiency, and Membrane Fouling.","authors":"Eva Revellat, Laurent Bazinet","doi":"10.3390/foods13213478","DOIUrl":null,"url":null,"abstract":"<p><p>The Electrodialysis with Filtration Membrane (EDFM) system has shown promise in juice enrichment, but further optimization is needed. This study evaluated the effect of processing duration (3 and 6 h) on juice composition, process efficiency, and membrane fouling. Results demonstrated a significant impact of processing time on juice composition, especially anthocyanin and mineral content. Two anthocyanin-depleted juices (-18.94% and -30.70%) and two anthocyanin-enriched juices (26.21% and 44.21%) were produced. Similar energy (1512.13 Wh/g of anthocyanins) was required to migrate equivalent amounts of anthocyanins over both time periods, with no impediment due to fouling observed, although the system's resistance increased (2.5-fold after 3 h, 3.2-fold after 6 h). Membrane fouling was characterized through conductivity, thickness, ATR-FTIR, SEM-EDX, and foulant identification. Minimal anthocyanin accumulation occurred on cation-exchange membranes (CEM), while anthocyanins and PACs concentrated within the filtering layer of filtration membranes (FM). However, fouling did not increase with longer processing. Structural alterations were noted in anion-exchange membranes (AEMs), suggesting instability under high electric fields. Overall, EDFM effectively enriched cranberry juice with anthocyanins, but further research is necessary to address AEM degradation under limiting current density conditions.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11544914/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13213478","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The Electrodialysis with Filtration Membrane (EDFM) system has shown promise in juice enrichment, but further optimization is needed. This study evaluated the effect of processing duration (3 and 6 h) on juice composition, process efficiency, and membrane fouling. Results demonstrated a significant impact of processing time on juice composition, especially anthocyanin and mineral content. Two anthocyanin-depleted juices (-18.94% and -30.70%) and two anthocyanin-enriched juices (26.21% and 44.21%) were produced. Similar energy (1512.13 Wh/g of anthocyanins) was required to migrate equivalent amounts of anthocyanins over both time periods, with no impediment due to fouling observed, although the system's resistance increased (2.5-fold after 3 h, 3.2-fold after 6 h). Membrane fouling was characterized through conductivity, thickness, ATR-FTIR, SEM-EDX, and foulant identification. Minimal anthocyanin accumulation occurred on cation-exchange membranes (CEM), while anthocyanins and PACs concentrated within the filtering layer of filtration membranes (FM). However, fouling did not increase with longer processing. Structural alterations were noted in anion-exchange membranes (AEMs), suggesting instability under high electric fields. Overall, EDFM effectively enriched cranberry juice with anthocyanins, but further research is necessary to address AEM degradation under limiting current density conditions.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

利用电渗析和过滤膜工艺生产富含花青素的果汁：持续时间对果汁成分、工艺效率和膜堵塞的影响。

带过滤膜的电渗析（EDFM）系统在浓缩果汁方面前景看好，但仍需进一步优化。本研究评估了处理时间（3 小时和 6 小时）对果汁成分、工艺效率和膜堵塞的影响。结果表明，处理时间对果汁成分，尤其是花青素和矿物质含量有显著影响。生产出两种花青素含量低的果汁（-18.94% 和 -30.70%）和两种花青素含量高的果汁（26.21% 和 44.21%）。尽管系统阻力增加（3 小时后增加 2.5 倍，6 小时后增加 3.2 倍），但在两个时间段内迁移等量的花青素所需的能量相似（1512.13 Wh/g），没有观察到因堵塞而造成的障碍。通过电导率、膜厚度、ATR-傅立叶变换红外光谱、SEM-EDX 和污垢鉴定对膜污垢进行了表征。阳离子交换膜（CEM）上的花青素累积量最小，而花青素和 PAC 则集中在过滤膜（FM）的过滤层中。不过，污垢并没有随着处理时间的延长而增加。阴离子交换膜（AEM）的结构发生了变化，表明在高电场下不稳定。总之，EDFM 有效地富集了蔓越莓汁中的花青素，但有必要进一步研究在极限电流密度条件下 AEM 的降解问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds