In addition, clear apple juice has been associated with adverse effects, mainly related to its high fructose and low fiber content. Unfortunately, processing steps for producing ready-to-drink apple juices, including juice extraction and clarification, have a negative impact on the health-promoting compounds of apples: typically, the content in polyphenol and vitamin C is reduced following processing and juicing and fibers are almost completely removed in the clarification step. These beneficial health effects are mainly attributed to their content of bioactive compounds such as phytochemicals, vitamin C, dietary fibers, and pectin. Epidemiological studies have shown that apple consumption as fresh fruit is associated with a reduced risk of chronic pathologies such as cardiovascular disease, specific cancers, and diabetes. ![]() More than 70% of phenolic compounds were recovered in the retentate stream while the content of sugars was reduced by about 60%.Īpples are among the most commonly consumed fruits in the world because of their availability throughout the year in a variety of products including fresh fruit, juice, concentrate, and puree. Among the investigated membranes a thin-film composite membrane with an MWCO of 200–300 Da provided the best results in terms of the preservation of phenolic compounds in the selected operating conditions. The concentration factor of target compounds as a function of the volume reduction factor (VRF) as well as the amount of adsorbed compound on the membrane surface from mass balance analysis were also evaluated. For all selected membranes, permeate flux and recovery rate of glucose, fructose, and phenolic compounds, in both diafiltration and concentration processes, were evaluated. A combination of diafiltration and batch concentration processes was investigated to produce apple juice with reduced sugar content and improved health properties thanks to the preservation and concentration of phenolic compounds. ![]() The current study was aimed at evaluating the separation of sugars from phenolic compounds in apple juice by using three different spiral-wound nanofiltration (NF) membranes with a molecular weight cut-off (MWCO) in the range of 200–500 Da. ![]() Partial removal of sugars in fruit juices without compromising their biofunctional properties represents a significant technological challenge.
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