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Fikri S, Perreault V, Lessard MH, Goulet C, Doyen A, Labrie S. Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment. Food Microbiol 2024; 124:104611. [PMID: 39244364 DOI: 10.1016/j.fm.2024.104611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 07/15/2024] [Accepted: 07/24/2024] [Indexed: 09/09/2024]
Abstract
The quality and sensory attributes of juices are influenced by their natural microbiota and the microorganisms found on filtration membranes. This study aimed to assess the influence of natural microbiota and specific contaminants, including Candida krusei, Rhodotorula mucilaginosa, Debaryomyces prosopidis, Ralstonia insidiosa, and Lactiplantibacillus paraplantarum, isolated from cranberry juice and its associated industrial filtration membranes, on the characteristics of cranberry juice. Their growth kinetics and impacts on total phenols, total anthocyanins, total proanthocyanins, total organic acids, pH, titratable acidity, and volatile compounds were assessed. During the 42 h fermentation period, Candida krusei and Ralstonia insidiosa exhibited significant growth, increasing by 1-log and 3-log, respectively. The natural microbiota led to a 7% and 6% reduction in anthocyanins and proanthocyanidins, while Candida krusei and Rhodotorula mucilaginosa caused losses of 10% and 7% in proanthocyanidins, respectively. Organic acid content remained stable, except for an 8% decrease caused by Ralstonia insidiosa. Volatile compounds underwent significant increases, particularly in green (703%), winey (100%), mushroom (306%), and fusel (2678%) notes. These findings underscore the rapid impact of microorganisms from natural microbiota and filtration membranes on cranberry juice characteristics, highlighting the importance for beverage industries to prioritize customer safety and satisfaction.
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Affiliation(s)
- Sherazade Fikri
- Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada
| | - Véronique Perreault
- Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada
| | - Marie-Hélène Lessard
- Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada
| | - Charles Goulet
- Department of Phytology, FSAA, Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada
| | - Steve Labrie
- Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada.
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Angela S, Wollan D, Muhlack R, Bindon K, Wilkinson K. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods 2024; 13:1850. [PMID: 38928792 PMCID: PMC11202439 DOI: 10.3390/foods13121850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
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Affiliation(s)
- Stephanie Angela
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
- VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
| | - Kerry Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
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Katibi KK, Mohd Nor MZ, Yunos KFM, Jaafar J, Show PL. Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review. MEMBRANES 2023; 13:679. [PMID: 37505045 PMCID: PMC10383906 DOI: 10.3390/membranes13070679] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/23/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane's performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification.
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Affiliation(s)
- Kamil Kayode Katibi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Department of Agricultural and Biological Engineering, Faculty of Engineering and Technology, Kwara State University, Malete 23431, Nigeria
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPM, Serdang 43400, Selangor, Malaysia
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Juhana Jaafar
- N29a, Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Johor, Malaysia;
| | - Pau Loke Show
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates;
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Hu Y, Wu W. Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop. FOOD AND ENVIRONMENTAL VIROLOGY 2023; 15:89-106. [PMID: 36933166 PMCID: PMC10024305 DOI: 10.1007/s12560-023-09551-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 02/27/2023] [Indexed: 06/01/2023]
Abstract
Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.
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Affiliation(s)
- Yunhao Hu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China
| | - Wenbiao Wu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
- Research Center of Grains, Oils and Foods Engineering Design, Industrial Research Institute, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
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Kammakakam I, Lai Z. Next-generation ultrafiltration membranes: A review of material design, properties, recent progress, and challenges. CHEMOSPHERE 2023; 316:137669. [PMID: 36623590 DOI: 10.1016/j.chemosphere.2022.137669] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Membrane technology utilizing ultrafiltration (UF) processes has emerged as the most widely used and cost-effective simple process in many industrial applications. The industries like textiles and petroleum refining are promptly required membrane based UF processes to alleviate the potential environmental threat caused by the generation of various wastewater. At the same time, major limitations such as material selection as well as fouling behavior challenge the overall performance of UF membranes, particularly in wastewater treatment. Therefore, a complete discussion on material design with structural property relation and separation performance of UF membranes is always exciting. This state-of-the-art review has exclusively focused on the development of UF membranes, the material design, properties, progress in separation processes, and critical challenges. So far, most of the review articles have examined the UF membrane processes through a selected track of paving typical materials and their limited applications. In contrast, in this review, we have exclusively aimed at comprehensive research from material selection and fabrication methods to all the possible applications of UF membranes, giving more attention and theoretical understanding to the complete development of high-performance UF systems. We have discussed the methodical engineering behind the development of UF membranes regardless of their materials and fabrication mechanisms. Identifying the utility of UF membrane systems in various applications, as well as their mode of separation processes, has been well discussed. Overall, the current review conveys the knowledge of the present-day significance of UF membranes together with their future prospective opportunities whilst overcoming known difficulties in many potential applications.
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Affiliation(s)
- Irshad Kammakakam
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
| | - Zhiping Lai
- Division of Physical Science and Engineering, King Abdullah University of Science and Technology, Thuwal, 23955, Saudi Arabia.
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Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01790-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Fikri S, Lessard MH, Perreault V, Doyen A, Labrie S. Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production. Food Microbiol 2022; 109:104146. [DOI: 10.1016/j.fm.2022.104146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
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Nájera-Martínez EF, Melchor-Martínez EM, Sosa-Hernández JE, Levin LN, Parra-Saldívar R, Iqbal HMN. Lignocellulosic residues as supports for enzyme immobilization, and biocatalysts with potential applications. Int J Biol Macromol 2022; 208:748-759. [PMID: 35364201 DOI: 10.1016/j.ijbiomac.2022.03.180] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 02/08/2023]
Abstract
Growing demand for agricultural production means a higher quantity of residues produced. The reuse and recycling of agro-industrial wastes reduce worldwide greenhouse emissions. New opportunities are derived from this kind of residuals in the biotechnological field generating valuable products in growing sectors such as transportation, bioenergy, food, and feedstock. The use of natural macromolecules towards biocatalysts offers numerous advantages over free enzymes and friendliness with the environment. Enzyme immobilization improves enzyme properties (stability and reusability), and three types of supports are discussed: inorganic, organic, and hybrid. Several examples of agro-industrial wastes such as coconut wastes, rice husks, corn residues and brewers spent grains (BSG), their properties and potential as supports for enzyme immobilization are described in this work. Before the immobilization, biological and non-biological pretreatments could be performed to enhance the waste potential as a carrier. Additionally, immobilization methods such as covalent binding, adsorption, cross-linking and entrapment are compared to provide high efficiency. Enzymes and biocatalysts for industrial applications offer advantages over traditional chemical processes with respect to sustainability and process efficiency in food, energy, and bioremediation fields. The wastes reviewed in this work demonstrated a high affinity for lipases and laccases and might be used in biodiesel production and textile wastewater treatment, among other applications.
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Affiliation(s)
| | | | | | - Laura Noemí Levin
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Dpto. de Biodiversidad y Biología Experimental, Laboratorio de Micología Experimental: INMIBO-CONICET, 1428, Ciudad Autónoma de Buenos Aires, Argentina.
| | - Roberto Parra-Saldívar
- Tecnológico de Monterrey, School of Engineering and Sciences, 64849, Monterrey, NL, Mexico.
| | - Hafiz M N Iqbal
- Tecnológico de Monterrey, School of Engineering and Sciences, 64849, Monterrey, NL, Mexico.
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Lomba-Viana X, Raymundo A, Prista C, Alegria MJ, Sousa I. Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae. Front Nutr 2022; 9:825999. [PMID: 35252304 PMCID: PMC8888533 DOI: 10.3389/fnut.2022.825999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/24/2022] [Indexed: 11/29/2022] Open
Abstract
“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.
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Affiliation(s)
- Xavier Lomba-Viana
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | | | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
- *Correspondence: Isabel Sousa
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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Special Issue "Membrane Technologies for Sustainable Biofood Production Lines". MEMBRANES 2021; 11:membranes11070485. [PMID: 34209656 PMCID: PMC8305472 DOI: 10.3390/membranes11070485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/29/2022]
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