Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Adrien Servent, Lumley Hector, Guillaume Jobard, Manuel Dornier
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Abstract

This work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF permeate flux was above 50 kg·h−1·m−2 at a mass reduction ratio of 5. MF allowed efficient clarification of the extract without significant retention of aroma compounds. Among the NF membranes tested using the MF permeate as feed, one membrane was clearly more effective in concentrating the extract in terms of flux (19 kg·h−1·m−2 at 35 bar), retention of aroma compounds (average retention of 85%), phenolic compounds (61%) and dry matter (90%). Three other membranes were of interest for the fractionation of volatiles in both permeate and retentate but with a lower permeate flux. Finally, one membrane retained few aroma compounds but showed 70% dry matter retention, making it a promising method for aroma purification versus dry matter content in the permeate.

Practical Applications

In this study, we investigated the coupling of crossflow MF and NF with a pectinolytic pretreatment, in order to concentrate the aroma compounds from a raw organic raspberry extract. The aim was to avoid aroma degradation and reduce the operating costs, compared to the conventional concentration thermal technologies. Few authors have studied aroma concentration by NF, which presents an interesting area of research for industrial applications. This work provides keys for flavor manufacturers to add value to their products at a low cost and with limited environmental impact, producing concentrated natural aroma extracts for food. Another originality of this work for industrial companies was to show that thanks to the same process, several fractionations could be achieved simply by modifying the operating conditions. Therefore, this work contributed to propose new applicable processing for the production of natural flavors in a context of high consumer and market demand for organic ingredients.

Abstract Image

将横流微滤和纳滤结合起来,浓缩覆盆子水醇提取物中的芳香化合物
这项工作研究了如何将微滤(MF)和纳滤(NF)结合起来,以浓缩覆盆子水醇提取物中的挥发性化合物。酶处理使 MF 渗透通量提高了 30%-50%。在质量还原比为 5 时,MF 的最高渗透通量超过 50 kg-h-1-m-2。MF 可以有效地澄清提取物,而不会明显保留芳香化合物。在使用中质纤维素渗透物作为进料进行测试的 NF 膜中,有一种膜在浓缩提取物方面明显更有效,其通量(35 巴时为 19 kg-h-1-m-2)、芳香化合物的保留率(平均保留率为 85%)、酚类化合物(61%)和干物质(90%)。另外三种膜对渗透液和回流液中挥发性物质的分馏都有兴趣,但渗透通量较低。最后,有一种膜保留的芳香化合物很少,但干物质保留率却达到 70%,使其成为一种很有前途的芳香纯化方法,与渗透物中的干物质含量有关。 实际应用 在本研究中,我们研究了将横流中频和负流过滤与果胶溶解预处理相结合的方法,以浓缩有机覆盆子提取物原料中的芳香化合物。与传统的浓缩热技术相比,我们的目的是避免香气降解并降低运行成本。很少有学者研究过通过 NF 浓缩香气的方法,这为工业应用提供了一个有趣的研究领域。这项工作为香料生产商提供了以低成本和有限的环境影响为产品增值的关键,生产出浓缩的天然食品香味提取物。对于工业企业来说,这项工作的另一个独创性在于,它证明了由于采用了相同的工艺,只需改变操作条件就能实现多种分馏。因此,这项工作有助于在消费者和市场对有机配料需求较高的情况下,为天然香料的生产提出新的适用工艺。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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