Pomegranate Juice Clarification Using Ultrafiltration: Influence of the Type of Variety and Degree of Ripeness

Author:

Hidalgo Asunción M.1ORCID,Macario José A.1,Abellán-Baeza Marta1,Sánchez-Moya Teresa2,López-Nicolás Rubén2ORCID,Marín-Iniesta Fulgencio3ORCID

Affiliation:

1. Department of Chemical Engineering, Faculty of Chemistry, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain

2. Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain

3. Group of Food Biotechnology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain

Abstract

Fruit consumption guarantees the supply of most of the necessary nutrients for a complete and balanced diet, as it is a relevant source of vitamins, minerals, and antioxidants. In particular, pomegranate has very interesting medicinal properties, such as an anti-inflammatory effect and the protection of the cardiovascular system, among others. During pomegranate juice production, it appears cloudy and must be clarified to remove suspended solids such as colloids and high-molecular weight tannins. The membrane clarification process is a cost-effective alternative to the conventional methods, resulting in a high-quality product. In this work, the clarification of pomegranate juice using the Triple System Model F1 membrane module was carried out for the Mollar and Wonderful varieties with early and late maturity. Three ultrafiltration membranes with different molecular weight cut-off and different chemical compositions were used. The rejection coefficient and permeate flux (which represent the selectivity of the membranes and the process efficiency, respectively) were measured. GR-40PP showed the best results in terms of membrane selectivity and process efficiency, achieving adequate physicochemical juice parameters. Regarding the comparison of the maturity degree, in general terms, the Mollar variety showed better results. Ripe pomegranates showed greater selectivity, while the process efficiency was higher for the early samples.

Publisher

MDPI AG

Reference27 articles.

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2. Effective Clarification of Pomegranate Juice: A Comparative Study of Pretreatment Methods and Their Influence on Ultrafiltration Flux;Bagci;J. Food Eng.,2014

3. Cheng, J., Li, J., Xiong, R.-G., Wu, S.-X., Huang, S.-Y., Zhou, D.-D., Saimaiti, A., Shang, A., Feng, Y., and Gan, R.-Y. (2023). Bioactive Compounds and Health Benefits of Pomegranate: An Updated Narrative Review. Food Biosci., 53.

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