Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice

Abstract

Ultrafiltration and diafiltration were proposed for the production of cloudy apple-cranberry juice of reduced sugar content. Ceramic membrane of 15 kDa MWCO was used in a cross-flow configuration, the retentate was treated as a final product. The juice before and after membrane treatments were characterized for total soluble solids content, glucose and fructose content, density, acidity, total phenolic content, antiradical activity, color parameters and FTIR spectra. The transmission of sugars after ultrafiltration was 24% and after diafiltration it reached 36%, with the simultaneous rejection of colloids, high molecular weight compounds and fine particles. The percentage of the reference intake of sugars connected with the consumption of 250 mL portion of obtained products was reduced from 27.0 to 20.7 and 15.7%, after ultrafiltration and diafiltration, respectively.

Keywords

• ultrafiltration
• diafiltration
• recovery
• polyphenols
• reference intake