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Clarification of pomegranate juice byultrafiltration: study of juice quality and of the fouling mechanism

Published online by Cambridge University Press:  11 May 2012

Semia Baklouti ,
Raoudha Ellouze-Ghorbel ,
Abir Mokni  and
Chaabouni
Semia Baklouti*
Affiliation:
Unité Rech. Chim. Ind. Matér., École Ntl. Ing. Sfax, BP W 3038 Sfax Tunisia. semiabakloutibouzid@yahoo.fr
Raoudha Ellouze-Ghorbel
Affiliation:
Unité Enzym. Bioconvers., École Ntl. Ing. Sfax, BP W 3038, Sfax, Tunisia
Abir Mokni
Affiliation:
Unité Enzym. Bioconvers., École Ntl. Ing. Sfax, BP W 3038, Sfax, Tunisia
Chaabouni
Affiliation:
Unité Enzym. Bioconvers., École Ntl. Ing. Sfax, BP W 3038, Sfax, Tunisia
*
* Correspondence and reprints
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Abstract

Introduction. Ultrafiltration (UF) is a single-unit operation for the clarification and fining of fruit juices. The purpose of the UF is to remove suspended solids as well as haze-inducing and turbidity-causing substances to obtain a clear juice during storage. Specifically, the polymerization of phenolic compounds and their interaction with other components (e.g., proteins) could cause a haze complex and turbidity in fruit juices, which can foul the ultrafiltration membrane. Materials and methods. Fresh pomegranate juice was clarified by the ultrafiltration process on a laboratory scale. In experimental tests performed according to the total recycle and the batch concentration mode, the effects of transmembrane pressure (TMP) and enzyme pre-treatment on permeation flux and quality of juice were studied. Results. With the total recycle mode, the effect of TMP on the color and clarity of clarified pomegranate juice was significant. The initial color of the raw pomegranate juice was reduced from 74% to 33% and the clarity decreased from 77% to 42% by UF when the TMP increased from (1 to 3.6) bar. Total phenolic rejection decreased from 45% to 21% when the TMP rose from (1 to 2) bar and remained constant above this value. With the batch concentration mode at TMP = 2 bar and velocity 1 m·s–1, the enzymatic treatment (5 U·mL–1, 300 min, T = 20 °C) of pomegranate juice provided the highest permeate flux, a decrease in total phenolics of 50% and an increased clarity of 30%. Fouling of the UF membrane during pomegranate juice processing is mainly due to the retention of polyphenols and/or proteins; thus, several blocking mechanisms were studied, using a recently developed membrane-fouling model. Analysis revealed that the membrane separation process was controlled by the gel layer mechanism of raw pomegranate juice and complete pore blocking mechanism with enzymatic pre-treatment.

Keywords

TunisiaPunica granatumfruit juicesclarifyingultrafiltrationphenolic compoundsmembranesfoulingprocessinglaccaseTunisiePunica granatumjus de fruitsclarificationultrafiltrationcomposé phénoliquemembraneencrassementtraitementlaccaseTúnezPunica granatumjugo de frutasclarificaciónultrafiltracióncompuestos fenólicosmembranaincrustaciónprocesamientolacasa
Type
Original article
Information
Fruits , Volume 67 , Issue 3 , May 2012 , pp. 215 - 225
Copyright
© 2012 Cirad/EDP Sciences

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