Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)

Nora Pap, Mika Mahosenaho, Eva Pongrácz, Helmi Mikkonen, Mari Jaakkola, Vesa Virtanen, Liisa Myllykoski, Zsuzsanna Horváth-Hovorka, Cecília Hodúr, G. Vatai, Riitta L. Keiski

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

This paper evaluates the efficiency of ultrafiltration and the effects of processing on the total anthocyanin and flavonol contents of black currant juice at chosen operational conditions. Ultrafiltration of black currant juices was carried out using Biomax 100 kDa polyethersulfone membrane. Ultrafiltration was used to process the juice prior concentration by reverse osmosis; with the aim to enhance the efficiency of the concentration process in terms of permeate flux. To avoid the fouling of the membrane, the juices were depectinized with Panzym Super E liquid enzyme preparation. The ultrafiltration was carried out at a transmembrane pressure of 2 bars and the operating temperature of 25 °C. The effect of processing on the valuable anthocyanin and flavonol content of the juices was evaluated based on the results of high-performance liquid chromatography analyses. The article includes detailed analyses of anthocyanin and flavonol compounds of the enzyme treated and ultrafiltered juice as compared with the original juice. The results indicate that, due to the enzymatic treatment, the valuable compound content of the juice increases. However, the ultrafiltration process resulted in a significant loss of a valuable content; 54% of total flavonol and 50% of total anthocyanins maintained in ultrafiltered juice when compared to the feed samples.

Original languageEnglish
Pages (from-to)921-928
Number of pages8
JournalFood and Bioprocess Technology
Volume5
Issue number3
DOIs
Publication statusPublished - Apr 2012

Fingerprint

Ribes
Anthocyanins
Ribes nigrum
black currants
Ultrafiltration
ultrafiltration
flavonols
anthocyanins
juices
Enzymes
Osmosis
Membranes
Reverse osmosis
High performance liquid chromatography
Processing
Fouling
High Pressure Liquid Chromatography
3-hydroxyflavone
reverse osmosis
Fluxes

Keywords

  • Anthocyanin
  • Black currant juice
  • Clarification
  • Depectinization
  • Flavonol
  • Ultrafiltration

ASJC Scopus subject areas

  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

Cite this

Pap, N., Mahosenaho, M., Pongrácz, E., Mikkonen, H., Jaakkola, M., Virtanen, V., ... Keiski, R. L. (2012). Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.). Food and Bioprocess Technology, 5(3), 921-928. https://doi.org/10.1007/s11947-010-0371-z

Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.). / Pap, Nora; Mahosenaho, Mika; Pongrácz, Eva; Mikkonen, Helmi; Jaakkola, Mari; Virtanen, Vesa; Myllykoski, Liisa; Horváth-Hovorka, Zsuzsanna; Hodúr, Cecília; Vatai, G.; Keiski, Riitta L.

In: Food and Bioprocess Technology, Vol. 5, No. 3, 04.2012, p. 921-928.

Research output: Contribution to journalArticle

Pap, N, Mahosenaho, M, Pongrácz, E, Mikkonen, H, Jaakkola, M, Virtanen, V, Myllykoski, L, Horváth-Hovorka, Z, Hodúr, C, Vatai, G & Keiski, RL 2012, 'Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)', Food and Bioprocess Technology, vol. 5, no. 3, pp. 921-928. https://doi.org/10.1007/s11947-010-0371-z
Pap, Nora ; Mahosenaho, Mika ; Pongrácz, Eva ; Mikkonen, Helmi ; Jaakkola, Mari ; Virtanen, Vesa ; Myllykoski, Liisa ; Horváth-Hovorka, Zsuzsanna ; Hodúr, Cecília ; Vatai, G. ; Keiski, Riitta L. / Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.). In: Food and Bioprocess Technology. 2012 ; Vol. 5, No. 3. pp. 921-928.
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