Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance

Jamun is a subtropical minor fruit having many medicinal values. It has a distinguish flavor and color. The fruit pulp was depectinized with enzyme at low temperature and the obtained juice was used for clarification process. A comparison between physicochemical properties and operating parameters were performed between centrifuged and microfiltered clarified juice. Several operating conditions (speed and time) for centrifugation and pressure and membrane pore size for microfiltration (MF) had been chosen. Juice obtained from MF with a pressure of 137.89 kPa and membrane pore size of 0.45 µm has the best result in terms of clarity, turbidity, color, and protein concentration. Permeate flux declination was observed after a certain time period (130 min) due to macromolecules and fiber particles present in the initial juice. Fouling of the membrane was due to cake layer resistance (65%), which gave the maximum contribution to the total resistance, but a good percentage of restoration of membrane was observed after CIP treatment. The study will be helpful for scaling up the clarification process in industrial level. Practical applications Syzygium cumini, known as jambul, jambolan, jamblang, or jamun, is a tropical tree in the flowering plant family of Myrtaceae. A fresh food contains all the nutrients needed for good health, but because it may not always be possible to obtain fresh food, preservation becomes necessary. Clarification is necessary for making homogeneous juice. An attempt has been taken to clarify the jamun juice with microfiltration with different membrane as well as pressure. The data have been compared with traditional clarification process, that is, centrifugation. This article describes the optimization parameter for clarification process as well as the membrane resistance. The results will be helpful to clarify the juice in industrial level and for further research to clarify any other pulpy juice.

[1]  R. Pradhan,et al.  Low‐Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box‐Behnken Design , 2017 .

[2]  R. Pradhan,et al.  Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization , 2016, 3 Biotech.

[3]  T. Grauwet,et al.  Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability. , 2015, Food chemistry.

[4]  E. Ramírez‐Moreno,et al.  Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. , 2015, Ultrasonics sonochemistry.

[5]  H. Ben Hassen,et al.  Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality , 2015, Journal of Food Science and Technology.

[6]  S. De,et al.  Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration , 2014 .

[7]  S. Freitas,et al.  Clarificação de polpa de camu-camu por microfiltração , 2013 .

[8]  R. V. Tonon,et al.  Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation , 2012 .

[9]  S. D. Barros,et al.  Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality , 2012 .

[10]  V. L. Cardoso,et al.  Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments , 2012 .

[11]  Carla M. Stinco,et al.  VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY , 2011 .

[12]  N. Betoret,et al.  Changes in orange juice characteristics due to homogenization and centrifugation , 2011 .

[13]  A. Meyer,et al.  Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity , 2010 .

[14]  E. Drioli,et al.  Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes , 2010 .

[15]  Sunando DasGupta,et al.  Resistance in series model for ultrafiltration of mosambi (Citrus sinensis (L.) Osbeck) juice in a stirred continuous mode , 2006 .

[16]  Salmah Yusof,et al.  OPTIMIZATION OF ENZYMATIC CLARIFICATION OF SAPODILLA JUICE USING RESPONSE SURFACE METHODOLOGY , 2006 .

[17]  E. Drioli,et al.  Integrated membrane process for the production of highly nutritional kiwifruit juice , 2006 .

[18]  A. Banerjee,et al.  In vitro study of antioxidant activity of Syzygium cumini fruit , 2005 .

[19]  T. Beveridge.  Juice extraction from apples and other fruits and vegetables. , 1997, Critical reviews in food science and nutrition.

[20]  Mohamed Bouaziz,et al.  Oleuropein rich extract from olive leaves by combining microfiltration, ultrafiltration and nanofiltration , 2017 .