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Selected Publication:

Pruksasri, S; Lanner, B; Novalin, S.
(2020): Nanofiltration as a potential process for the reduction of sugar in apple juices on an industrial scale
LWT-FOOD SCI TECHNOL. 2020; 133, 110118 FullText FullText_BOKU

Abstract:
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.
Authors BOKU Wien:
Novalin Senad

Find related publications in this database (Keywords)
Sugar reduction
Apple juice
Nanofiltration
Bioactive compound
Mechanical fractionation


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