The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Nora Pap, Eva Pongrácz, Mari Jaakkola, Tiina Tolonen, Vesa Virtanen, Auli Turkki, Zsuzsanna Horváth-Hovorka, G. Vatai, Riitta L. Keiski

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Reverse osmosis process for the concentration of black currant juice was carried using AFC-99 tubular membrane at 30 °C and 45 bar. The contents of selected flavonols and anthocyanins were analyzed after centrifugation; enzyme treatment by Panzym Super E and by Rohapect berry followed by centrifugation; and ultrafiltration black currant juices and juice concentrates. The total soluble solid (TSS) content of the juices increased from the initial 17.6-17.9 °Brix to 24-24.8 °Brix in the case of the centrifuged juice in the concentration process. Similarly, it increased from 14.5-15.5 °Brix to 23.1-23.4 °Brix for the Panzym Super E treated juice, and from 16.1-16.9 °Brix to 22.5-23.1 °Brix for the Rohapect berry treated black currant juices. The ultrafiltered juice had the lowest initial TSS content between 14.1 and 14.9 °Brix and it increased to 22.1-23.1 °Brix. The average permeate fluxes during the concentration process were 7.3 L m-2 h-1 for the centrifuged juice, 11.9 L m-2 h-1 for the Panzym Super E treated juice, 9.2 and 13.1 L m-2 h-1 for the Rohapect berry treated and ultrafiltered juice, respectively. Analysis indicated that the enzymatic treatment resulted in the increase of anthocyanin and flavonol content of the juices. The centrifugation process decreased the amount of anthocyanins and flavonols to some extent. The juice clarified by ultrafiltration had significantly lower concentrations of anthocyanins and flavonols, while the juices treated by Panzym Super E had the highest levels of these flavonoids. This study recommends enzymatic pre-treatment by Panzym Super E, since it improves the permeate flux in reverse osmosis during the concentration process, and results in a juice concentrates highest in anthocyanins and flavonols.

Original languageEnglish
Pages (from-to)429-436
Number of pages8
JournalJournal of Food Engineering
Volume98
Issue number4
DOIs
Publication statusPublished - Jun 2010

Fingerprint

Ribes
Osmosis
Ribes nigrum
reverse osmosis
black currants
Anthocyanins
flavonols
Flavonols
anthocyanins
juices
pretreatment
brix
Centrifugation
Fruit
Ultrafiltration
centrifugation
juice concentrates
small fruits
Flavonoids
permeates

Keywords

  • Anthocyanin
  • Black currant juice
  • Centrifugation
  • Concentration
  • Enzyme treatment
  • Flavonol
  • Reverse osmosis
  • Ultrafiltration

ASJC Scopus subject areas

  • Food Science

Cite this

The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis. / Pap, Nora; Pongrácz, Eva; Jaakkola, Mari; Tolonen, Tiina; Virtanen, Vesa; Turkki, Auli; Horváth-Hovorka, Zsuzsanna; Vatai, G.; Keiski, Riitta L.

In: Journal of Food Engineering, Vol. 98, No. 4, 06.2010, p. 429-436.

Research output: Contribution to journalArticle

Pap, Nora ; Pongrácz, Eva ; Jaakkola, Mari ; Tolonen, Tiina ; Virtanen, Vesa ; Turkki, Auli ; Horváth-Hovorka, Zsuzsanna ; Vatai, G. ; Keiski, Riitta L. / The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis. In: Journal of Food Engineering. 2010 ; Vol. 98, No. 4. pp. 429-436.
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