Articles
EFFECTS OF MOLECULAR WEIGHT CUT-OFF (MWCO) ON JUJUBE JUICE QUALITY DURING ULTRAFILTRATION
Article number
993_34
Pages
225 – 230
Language
English
Abstract
The effects of different molecular weight cut-off (MWCO) on quality of the jujube juice were evaluated.
The MWCO is an important parameter for the selection of ultrafiltration membranes with regard to efficiency and retention of nutrient substances in juice clarification.
By applying different MWCO of 10, 30, 60 and 100 kDa during ultrafiltration for the jujube juice clarification, the four obtained samples (S10KDa, S30KDa, S60KDa and S100KDa) were analyzed and compared.
Samples filtrated through different MWCO showed the diverse influences on the quality of the juice.
The lower MWCO, the better clarification was observed in the jujube juice.
S10KDa possessed the lowest turbidity value, followed by S30KDa, S60KDa and S100KDa.
Nevertheless, the difference of the turbidity between S10KDa and S30KDa was insignificant while significant between S30KDa and S60KDa or S100KDa, which indicated that MWCO of 30 kDa or lower could clarify the juice efficiently.
And the low protein content and total phenol content in S10KDa and S30KDa would also prevent the formation of haze during further storage.
Although MWCO of 10 kDa had a better clarification on the jujube juice, more losses of some nutrient substances, such as total sugar and ascorbic acid, were found in S10KDa compared to S30KDa.
Therefore, 30 kDa is an optimal MWCO for ultrafiltration of jujube juice.
The MWCO is an important parameter for the selection of ultrafiltration membranes with regard to efficiency and retention of nutrient substances in juice clarification.
By applying different MWCO of 10, 30, 60 and 100 kDa during ultrafiltration for the jujube juice clarification, the four obtained samples (S10KDa, S30KDa, S60KDa and S100KDa) were analyzed and compared.
Samples filtrated through different MWCO showed the diverse influences on the quality of the juice.
The lower MWCO, the better clarification was observed in the jujube juice.
S10KDa possessed the lowest turbidity value, followed by S30KDa, S60KDa and S100KDa.
Nevertheless, the difference of the turbidity between S10KDa and S30KDa was insignificant while significant between S30KDa and S60KDa or S100KDa, which indicated that MWCO of 30 kDa or lower could clarify the juice efficiently.
And the low protein content and total phenol content in S10KDa and S30KDa would also prevent the formation of haze during further storage.
Although MWCO of 10 kDa had a better clarification on the jujube juice, more losses of some nutrient substances, such as total sugar and ascorbic acid, were found in S10KDa compared to S30KDa.
Therefore, 30 kDa is an optimal MWCO for ultrafiltration of jujube juice.
Publication
Authors
W. Huang, W.Y. Huang, B.N. Wang, N. Cheng, H. Gao , W. Cao
Keywords
ultrafiltration, clarification, MWCO, jujube juice, juice quality
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