Effects of Ultrafiltration Combined with Electric Field on Process Optimization, and Physiochemical Characteristics of Date Juice after Depectinization

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Faculty of Pharmacy, Medical Sciences Branch, Islamic Azad University, Tehran, I.R. IRAN

2 Department of Food Technology, College of Aburaihan, University of Tehran, Tehran, I.R. IRAN

3 Biological and Agricultural Engineering Department, Texas A&M University, College Station, Texas, USA

Abstract

Depectinized Date Juice (DDJ) was clarified with an ultrafiltration (UF) unit (containing PVDF-membrane with 30-40 nm pore sizes) and combined with an electric field (EF). The UF had 3 independent variables (temperature, pressure, and flow rate) respectively at [27 & 40oC], [1, 1.5, & 2 bar], and [10, 15, and 20 mL/s] levels. After applying a statistical tool, the optimized levels and affecting factors of temperature, pressure, and flow rate on the resulting permeate sequentially were 40°C & 55.23%, 1.5 bar & 43.01%, and 20mL/s & 1.76%. While the highest permeate flux of UF reached 2.5, it amplified to 5 Kg/m2h (100% increase) when it was joined with the EF at 5 V strength. Although UF permeate could recover 68% and 58% of the phenolic and antocyanin compounds of DDJ, the UF+EF processes improved these recoveries and reached 92% and 80%, respectively. Similarly, the sucrose and glucose in the permeate of UF+EF were at least 10% more than those obtained in the permeate of UF only. The redness color in retentates of DDJ after passing UF and UF+EF concentrated up to 213% and 292%, respectively.  Finally, the application of UF and UF+EF could eliminate the bacterial loads (Enterobacteriaceae, Escherichia coli, mold, and osmophilic yeast) of DDJ below the permissible levels. Overall, the combination of UF+EF could clarify the DDJ with richer bioactive compounds, more reducing sugar, brighter color, and lesser turbidity than those treated with UF only. It also produces a retentate with higher pectin content as a valuable source for making supplementary food.

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References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 42, Issue 9 - Serial Number 131
September 2023
Pages 2916-2927

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