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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۱، شماره ۱۰، صفحات ۳۳۷۷-۳۳۹۰
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عنوان انگلیسی Effect of Membrane Clarification on the Physicochemical Properties of Fruit Juices: A Review
چکیده انگلیسی مقاله Fruit juices are important drinks, which are a rich source of water, vitamins, minerals, and other nutrients. Juice processing can affect its physicochemical properties and, therefore, change its nutrient value. One of the most important processes in juices is their clarification and concentration. Today, membrane processes such as microfiltration, ultrafiltration, nanofiltration, electrodialysis, membrane distillation, and osmotic distillation are used as new methods for concentrating and clarifying juices. The application of membrane processing has a significant effect on the physicochemical properties of juices such as pH, total solids, color, acidity, vitamins and minerals, phenolic compounds, and antioxidant activity. In this review, the effect of several membrane separation methods (microfiltration, ultrafiltration, nanofiltration, electrodialysis) on the physicochemical properties of fruit juices will be evaluated. Some membrane processes increase the pH of the juice and some do not change this parameter. The membrane clarification process reduces the Total Soluble Solid (TSS), turbidity, polyphenols, and antioxidant activity of fruit juices with different values. In addition, this process can completely remove the suspended solids from fruit juices. Most researchers have suggested that membrane clarification enhances the color value of juices. The effect of membrane processes on the number of organic acids and minerals depends on the type of juice, the type of membrane process, and the type of acid and minerals.
کلیدواژه‌های انگلیسی مقاله Clarification,Fruit juice,Microfiltration,physicochemical properties,Ultrafiltration
نویسندگان مقاله Mitra Molaee Parvarei |
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, I.R. IRAN

Nasim Khorshidian |
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

Mojtaba Yousefi |
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

Fatemeh Zendeboodi |
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

Hossein Mirsaeedghazi |
Department of Food Technology, Faculty of Agricultural Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_248334_ee8cd28183dab99e1bc8554c66fc8a22.pdf
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