alexa Clarification of Pomegranate Juice at Industrial Scale
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Clarification of Pomegranate Juice at Industrial Scale

Manuel Valero*, Salud Vegara, Nuria Martí and Domingo Saura

IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain

*Corresponding Author:
Manuel Valero
IBMC.-JBT Corp, FoodTech R&D Alliance
Instituto de Biología Molecular y Celular
Universidad Miguel Hernández (UMH)-Campus de Orihuela
Carretera de Beniel km 3.2, 03312 Orihuela, Alicante (Spain)
Tel: 34 96 674 96 83
Fax: 34 96 674 96 19
E-mail: [email protected]

Received Date: February 19, 2014; Accepted Date: April 21, 2014; Published Date: May 02, 2014

Citation: Valero M, Vegara S, Martí N, Saura D (2014) Clarification of Pomegranate Juice at Industrial Scale. J Food Process Technol 5:324. doi:10.4172/2157-7110.1000324

Copyright: © 2014 Valero M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The effects of conventional and membrane clarification processes on some physicochemical properties of pomegranate juice such as color, turbidity, Total Soluble Solids (TSS), Total Phenolic Content (TPC), antioxidant activity and bioactive compounds (anthocyanins, ellagitannins and ellagid acid) were evaluated. Changes in color parameters such as absorbance at 520 nm (A520, red color), Total Color Density (TCD) and Browning Index (BI), as well as TPC were negatively influenced by bentonite or albumin concentration in batch processes. However, both microfiltration (MF) and ultrafiltration (UF) processes at the applied conditions did not cause any significant differences on the levels of A520, BI, TPC, and other parameters determined as part of the evaluation study. Moreover, the permeate flux in MF were higher than in UF, which is preferable for commercial application of tangential filtration technology in pomegranate juice industry. MF-clarified juice had physicochemical and nutritional properties similar to those of fresh juice.

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