نقش فرآیند اولترافیلتراسیون در شفاف‌سازی آب انار: شاخص‌های کیفی و رئولوژیکی و ترکیبات زیست فعال

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران

چکیده

در این تحقیق تاثیر فرآیند شفاف­سازی غشایی اولترافیلتراسیون بر شاخص­های کیفی، ترکیبات زیست فعال و ویسکوزیته آب انار مورد بررسی قرار گرفت. برای این منظور، آب انار پس از پیش تیمار اولیه با روش کلاسیک شفاف­سازی تحت تیمار شفاف­سازی اولترافیلتراسیون قرار گرفت و اثر شاخص­های عملیاتی شامل: دما (20 و 30 درجه­سلسیوس) و فشار (5/1، 0/2 و 5/2 بار) بر شفافیت، ویسکوزیته، محتوی پکتین، آنتوسیانین، فنول، تانن و درصد مهار رادیکال­های آزاد DPPH آب انار مورد مطالعه قرار گرفت. نتایج نشان داد که از نظر آنتوسیانین کل، تیمارهای دمای 20 درجه ­سلسیوس و فشار 0/2 بار و دمای 30 درجه ­سلسیوس و فشار 0/2 بار به ترتیب کمترین (8/2 درصد) و بیشترین (3/14 درصد) کاهش را داشتند. میزان فنول کل تیمارهای دمای 20 درجه­ سلسیوس و فشار 0/2 بار و دمای 30 درجه­ سلسیوس و فشار 0/2 بار به ترتیب کم­ترین (6564 میلی­گرم بر لیتر) و بیشترین (5697 میلی­گرم بر لیتر) مقدار بود. بیشترین کاهش در تانن کل در تیمار دمای 30 درجه ­سلسیوس و فشار 5/2 بار (50 درصد) بود. نتایج نشان داد که در همه تیمارها مقدار پکتین بیش از 98 درصد کاهش یافت و بیشترین شفافیت (5/96 درصد) نیز در تیمار دمای 20 درجه ­سلسیوس و فشار 5/2 بار مشاهده شد. بعلاوه، نتایج نشان داد افزایش فشار از 5/1 بار به 5/2 بار باعث کاهش معنی­دار مقدار ویسکوزیته در دمای 20 و 30 درجه سلسیوس شد (05/0>p). در نهایت، نتیجه­گیری شد که تیمار دمای 20 درجه­ سلسیوس و فشار 5/2 بار در شفاف­سازی غشاء اولترافیلتراسیون برای فرآیندآب انار مناسب می­باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Role of Ultrafiltration Process in Pomegranate Juice Clarification: Quality and Rheological Indices and Bioactive Compounds

نویسندگان [English]

  • Samad Bodbodak
  • Boukaga Farmani
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
چکیده [English]

 In this study, the effect of ultrafiltration membrane clarification process on quality indices, bioactive compounds and rheology of pomegranate juice was investigated. For this purpose, after clarification of pomegranate juice by classic method, the juice was treated by ultrafiltration clarification and the effect of operating parameters such as temperature (20 and 30°C) and pressure (1.5, 2.0 and 2.5 bar) on clarity, viscosity, pectin, anthocyanin, phenol, tannin and DPPH radical scavenging activity of pomegranate juice was studied. The results showed that treatments of temperature 20°C and pressure 2 bar and temperature 30°C and pressure 2 bar had the lowest (2.8%) and highest (14.3%) reduction in total anthocyanin, respectively. The treatments temperature 20°C and pressure 2 bar and temperature 30°C and pressure 2 bar had the lowest (6564 mg/L) and highest (5697 mg/L) total phenol content, respectively. The highest reduction of total tannin was observed for treatment temperature 20°C and pressure 2.5 bar (49.7%). The results showed that in all treatments, pectin amount had been reduced over 98% and also, the maximum clarity (96.5%) was observed in sample temperature 20°C and pressure 2.5 bar. In addition, the results showed that an increase in pressure from 1.5 to 2.5 bar led to a significant decrease in viscosity in both temperatures of 20 and 30°C (p < 0.05). Finally, it was concluded that treatment temperature 20°C and pressure 2.5 bar in ultrafiltration membrane clarification are suitable for pomegranate juice clarification.

کلیدواژه‌ها [English]

  • Clarity
  • Permeate flux
  • Membrane process
  • Anthocyanin
Baklouti, S., Ellouze-Ghorbel, R., & Mokni, A. (2012). Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism. Fruits, 67(3), 215-225.
Bodbodak, S., Kashaninejad, M., Hesari, J. & Razavi, S.M.A. (2009). Effect of different classical clarification methods on physicochemical and rheological properties of pomegranate juice. Journal of Food Processing and Perseveration, 1(2), 1-16. (In Farsi) 
Bodbodak, S., Farmani, B. & Nejatian, M. (2021). Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane. Journal of Food Research, 31(3), 185-197. (In Farsi) 
Cassano, A., Marchio, M. & Drioli, E. (2007). Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality. Desalination, 212, 15–27.
Cassano, A., Conidi, C. & Tasselli, F. (2015). Clarification of pomegranate juice (Punica Granatum L.) by hollow fibre membranes: Analyses of membrane fouling and performance. Journal of Chemical Technology and Biotechnology, 90, 859–866.
Conidi, C., Drioli, E., & Cassano, A. (2020). Perspective of membrane technology in pomegranate juice processing: A review. Foods, 9(7), 889.
Davarcı, A., Kadiroğlu, P., Dıblan, S., Selli, S., & Kelebek, H. (2019). Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS. Journal of Food Processing and Preservation, 43(8), 14018.
De Barros, S.T.D., Andrade, C.M.G., Mendes, E.S. & Peres, L. (2003). Study of fouling mechanism in pineapple juice clarification by ultrafiltration. Journal of Membrane Science, 215 (1-2), 213–224.
El-Nemr, S.E., Ismail, I.A. & Ragab, M. (1990). Chemical composition of juice and seeds of pomegranate fruit. Food/Nahrung, 34 (7), 601–606.
Fu, L., Xu, B.T., Xu, X.R., Gan, R.Y., Zhang, Y., Xia, E.Q. & Li, H.B. (2011). Antioxidant capacities and total phenolic contents of 62 fruits. Food Chemistry, 129 (2), 345–350.
Galiano, F., Figoli, A., Conidi, C., Menichini, F., Bonesi, M., Loizzo, M.R., Cassano, A. & Tundis, R. (2016). Functional properties of Punica granatum L. juice clarified by hollow fiber membranes. Processes, 4 (3), 21. 68.
Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M., & Kader, A. A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry, 48 (10), 4581-4589.
Gökmen, V. & Çetinkaya, Ö. (2007). Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration. Journal of Food Engineering, 80 (1), 300–305.
Gökmen, V., Çetinkaya Açar, Ö., Serpen, A. & ˙Süğüt, İ. (2008). Modeling dead-end ultrafiltration of apple juice using artificial neural network. Journal of Food Process Engineering, 32(2), 248-264.
He, Y., Ji, Z. & Li, S. (2007). Effective clarification of apple juice using membrane filtration without enzyme and pasteurization pretreatment. Journal of Separation and Purification Technology, 57 (2), 366–373.
Kalaycıoğlu, Z. & Erim, F.B. (2017). Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chemistry, 221, 496-507.
Kashyap, D.R., Vohra, P.K., Chopra, S. & Tewari, R. (2001). Application of Pectinases in the Commercial Sector: A Review. Bioresource Technology, 77 (3), 215-227.
McLellan, M. R. & Padilla-Zakour, O.I. (2005). Juice Processing. In Barrett, D. M., Somogyi, L., & Ramaswamy, H. (Eds.), Processing Fruits, Science and Technology (2nd ed.). (pp. 71-95). Florida, USA: CRC Press LLC.
Mirsaeedghazi, H., Emam-Djomeh, Z., Mousavi, S.M., Aroujalian, A., & Navidbakhsh, M. (2010). Clarification of pomegranate juice by microfiltration with PVDF membranes. Desalination, 264 (3), 243–248.
‏ Mondal, M., Biswas, P.P. & De, S. (2016). Clarification and storage study of bottle gourd (Lagenaria siceraria) juice by hollow fiber ultrafiltration. Food and Bioproducts Processing, 100, 1-15.
Orak, H. (2007). Total antioxidant activities, phenolics, anthocyanins, poly phenoloxidase activities of selected red grape cultivars and their correlations. Scientia Horticulturae, 111 (3), 235-241.
Pulipati, S., Babu, P.S. & Narasu, M.L. (2014). Quantitative determination of tannin content and evaluation of antibacterial activity of Amaranthus tricolor (L). International Journal of Biological Pharmaceutical Resource, 5, 623-6.
Pyrouzifard, M. Kh. (2000). Fruit juice clarification (Translate). University Press. (In Farsi) 
Rahimi, H.R., Arastoo, M. & Ostad, S.N. (2012). A comprehensive review of Punica granatum (pomegranate) properties in toxicological, pharmacological, cellular and molecular biology researches. Iranian Journal of Pharmaceutical Research, 11 (2), 385–400.
Rai, P., Rai, C., Majumdar, G. C., DasGupta, S., & De, S. (2006). Resistance in series model for ultrafiltration of mosambi (Citrus sinensis (L.) Osbeck) juice in a stirred continuous mode. Journal of Membrane Science, 283 (1-2), 116–122.
Rai, P., Majumdar, G.C., Das Gupta, S. & De, S. (2007). Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juice. Journal of Food Engineering, 78 (2), 561–568.
Razavi, S. M. A., Mortazavi, S. A., & Musavi, S. M. (2006). Study the pressure on efficiency and fouling in ultrafiltration of milk. Journal of Science and Technology of Agriculture and Natural Resources, 10 (2), 191-201. (In Farsi).
Turrini, E., Ferruzzi, L. & Fimognari, C. (2015). Potential effects of pomegranate polyphenols in cancer prevention and therapy. Oxidative Medicine and Cellular Longevity, 2015, 1-19.
Vaillanta, F., Cissea, M., Chaverrib, M., Dorniera, A.P.M., Viquezb, F., & Dhuique-Mayera, C. (2005). Clarification and concentration of melon juice using membrane processes. Innovative Food Science and Emerging Technology, 6 (2), 213–220.
Vural, G., Zandrie, B. & Herry, H. H. (1998). Improved ultrafiltration for color reduction and stabilization of apple juice. Journal of Food Science, 63 (3), 504-507.
Youn, K.S., Hong, J.H., Bae, D.H., Kim, S.J. & Kim, S.D. (2004). Effective clarifying process of reconstituted apple juice using membrane filtration with filter-aid pretreatment. Journal of Membrane Science, 228(2), 179–186.