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Appl. Sci. 2018, 8(7), 1082; https://doi.org/10.3390/app8071082

Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice

1
Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Faculty of Production Engineering, Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
*
Author to whom correspondence should be addressed.
Received: 14 June 2018 / Revised: 28 June 2018 / Accepted: 2 July 2018 / Published: 3 July 2018
(This article belongs to the Section Chemistry)
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Abstract

Ultrafiltration and diafiltration were proposed for the production of cloudy apple-cranberry juice of reduced sugar content. Ceramic membrane of 15 kDa MWCO was used in a cross-flow configuration, the retentate was treated as a final product. The juice before and after membrane treatments were characterized for total soluble solids content, glucose and fructose content, density, acidity, total phenolic content, antiradical activity, color parameters and FTIR spectra. The transmission of sugars after ultrafiltration was 24% and after diafiltration it reached 36%, with the simultaneous rejection of colloids, high molecular weight compounds and fine particles. The percentage of the reference intake of sugars connected with the consumption of 250 mL portion of obtained products was reduced from 27.0 to 20.7 and 15.7%, after ultrafiltration and diafiltration, respectively. View Full-Text
Keywords: ultrafiltration; diafiltration; recovery; polyphenols; reference intake ultrafiltration; diafiltration; recovery; polyphenols; reference intake
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Samborska, K.; Kamińska, P.; Jedlińska, A.; Matwijczuk, A.; Kamińska-Dwórznicka, A. Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice. Appl. Sci. 2018, 8, 1082.

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