A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

Author:

Meutia Fahliza1,Wijaya C. Hanny2,Julian Helen1ORCID

Affiliation:

1. Faculty of Industrial Technology, Department of Chemical Engineering Bandung Institute of Technology Bandung Indonesia

2. Faculty of Agricultural Technology, Department of Food Science and Technology IPB University Bogor Indonesia

Abstract

AbstractThe applicability of microfiltration (MF) and osmotic membrane distillation (OMD) for sterilization and concentration of traditional functional drink constituents, such as Curcuma xanthorrhiza, ginger, lime, Java tea, and sappan wood extracts, was evaluated in this study. MF showed excellent performance in microorganisms elimination, turbidity reduction, and maintaining antihyperglycemic activity performance. However, a reduction of total phenol and antioxidant activity were observed due to the retention by MF. Fouling in MF was challenging and resulted in rapid flux decline. The concentration of sterilized extracts by OMD operation resulted in a concentration factor of 1.15, 1.13, 1.10, 1.24, and 1.24 for ginger, lime, C. xanthorrhiza, Java tea, and sappan wood, respectively. The active compounds were well preserved, with a maximum of 20% reduction compared to sterilized extracts. Despite insignificant foulant deposition, the OMD flux in tests using C. xanthorrhiza, ginger, and lime as the feed decreased over time, indicating reduced driving force.Practical applicationsThe application of membrane technology for juices and liquid foods sterilization and concentration has been widely researched. In this research, we evaluated the performance of MF and OMD for the sterilization and concentration of traditional functional drinks. The results indicated that the functional drink can be sterilized by MF with excellent preservation of the active compounds, such as those responsible for the antihyperglycemic and antioxidant activities. The OMD could also concentrate the traditional functional drink, even though concentration polarization posed a challenge to flux stability. The degradation of phenolic compounds and antioxidant activity of the concentrated traditional functional drink was at a minimal value, indicating the promising application of MF and OMD. We believe this article provides new and exciting insights to push forward the sterilization and concentration process in industrial scale.

Funder

Institut Teknologi Bandung

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

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