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Nanofiltration as a potential process for the reduction of sugar in apple juices on an industrial scale

LWT, ISSN: 0023-6438, Vol: 133, Page: 110118
2020
  • 21
    Citations
  • 0
    Usage
  • 34
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    21
    • Citation Indexes
      21
  • Captures
    34

Article Description

Nanofiltration is a suitable process for the separation of sugars from apple juices, however other valuable components are removed as well. In particular, the percentage losses of polyphenols and antioxidant capacity are almost similar to the sugar reduction. In order to reduce this principle problem, a mechanical fractionation of apples was introduced. A portion of 45% of a starting apple mass was peeled and cored to obtain a fruit flesh fraction having a lower content of valuable substances. After pressing, the fruit flesh juice was subjected to a nanofiltration (DK membrane, cut-off 200–300 Da) to remove sugars (sucrose, glucose and fructose). The rejections (including diafiltration) of polyphenol, sugar, ash and acid were 99.1 ± 0.2, 95.0 ± 0.2, 64.7 ± 2.9 and 38.9 ± 2.5%, respectively. The peels (high polyphenol content) and cores were added to the remaining 55% of apples and a juice with a high concentration of bioactive compounds was produced. By mixing this juice with the nanofiltration permeate, a cloudy apple juice with 30% less sugar was obtained. The losses of acids, minerals, antioxidant capacities and polyphenols were between 11 and 18%. The investigated process is potentially applicable on an industrial scale.

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