scholarly journals Cacao Pod Husk Extract Phenolic Nanopowder-Impregnated Cellulose Acetate Matrix for Biofouling Control in Membranes

Membranes ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 748
Author(s):  
Yusuf Wibisono ◽  
Eka Mustika Diniardi ◽  
Dikianur Alvianto ◽  
Bambang Dwi Argo ◽  
Mochamad Bagus Hermanto ◽  
...  
Keyword(s):  
Cellulose Acetate ◽  
Food Processing ◽  
Fruit Juice ◽  
Process Efficiency ◽  
Membrane Process ◽  
Food Applications ◽  
Cocoa Pod Husk ◽  
Natural Phenolic Compounds ◽  
Biofouling Control ◽  
Fruit Juice Clarification

The ultrafiltration membrane process is widely used for fruit juice clarification, yet the occurring of fouling promotes a decline in process efficiency. To reduce the fouling potential in the membrane application in food processing, the use of natural phenolic compounds extracted from cocoa pod husk is investigated. The cocoa pod husk extract (CPHE) was prepared in phenolic nanoparticles form and added into the polymer solution at varying concentrations of 0.5 wt%, 0.75 wt%, and 1.0 wt%, respectively. The composite membrane was made of a cellulose acetate polymer using DMF (dimethylformamide) and DMAc (dimethylacetamide) solvents. The highest permeability of 2.34 L m−2 h−1 bar−1 was achieved by 1.0 wt% CPHE/CA prepared with the DMAc solvent. CPHE was found to reduce the amount of Escherichia coli attached to the membranes by 90.5% and 70.8% for membranes prepared with DMF and DMAc, respectively. It is concluded that CPHE can be used to control biofouling in the membrane for food applications.

scholarly journals MELHORIA NA EFICIÊNCIA DA CLARIFICAÇÃO DE SUCO DE MARACUJÁ PELA COMBINAÇÃO DOS PROCESSOS DE MICROFILTRAÇÃO E ENZIMÁTICO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
BRENO DE PAULA ◽  
INGRID V.M. MORAES ◽  
CAROLINA C. CASTILHO ◽  
FLÁVIA DOS SANTOS GOMES ◽  
VIRGÍNIA MARTINS DA MATTA ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Membrane System ◽  
Passion Fruit ◽  
Process Efficiency ◽  
Transmembrane Pressure ◽  
Juice Clarification ◽  
Average Size ◽  
Positive Effect ◽  
Concentration Levels ◽  
Fruit Juice Clarification

Este trabalho teve como objetivo a obtenção de suco clarificado de maracujá, utilizando a técnica de microfiltração. Introduziu-se a etapa de tratamento enzimático antes da microfiltração, visando aumentar a eficiência do processo pela redução da viscosidade e do teor de polpa do suco. Foram testadas três diferentes enzimas hidrolíticas em três níveis de concentração. Os resultados não mostraram diferenças significativas quanto ao Brix, pH e acidez das amostras de suco hidrolisado em relação ao suco integral. Observou-se efeito positivo da ação das enzimas na redução da viscosidade e do teor de polpa. A microfiltração foi realizada em sistema de membrana tubular com tamanho médio de poro equivalente a 0,3 µm e pressão transmembrana de 1,5 bar. O suco permeado apresentou-se límpido, isento de polpa e com qualidade e sanidade microbiológica. Tais resultados comprovaram a eficiência da microfiltração para clarificação e estabilização de sucos de frutas. IMPROVEMENT IN THE EFFICIENCY OF PASSION FRUIT JUICE CLARIFICATION BY THE COMBINATION OF MICROFILTRATION AND ENZYMATIC PROCESSES Abstract This work had as objective the obtention of clarified passion fruit juice by using the microfiltration technique. A step of enzymatic treatment was introduced before microfiltration, aiming to enhance process efficiency by reduction of viscosity and pulp content of the juice. Three different hidrolytic enzymes were tested in three concentration levels. The results didn’t demonstrate significant differences in Brix, pH and acidity of the hidrolyzed juice samples in relation to the concentrated juice. Positive effect was observed in the action of the enzymes in the reduction of viscosity and pulp content. The microfiltration was realized in a tubular membrane system with average size of the pore equivalent to 0.3 m and transmembrane pressure of 1.5 bar. The permeate juice was clear, free from pulp and with good micribiological quality. Such results proved the efficiency of microfiltration for clarification and stabilization of fruit juices.

scholarly journals Development and Characterization of pH-Dependent Cellulose Acetate Phthalate Nanofibers by Electrospinning Technique

Nanomaterials ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3202
Author(s):  
Gustavo Vidal-Romero ◽  
Virginia Rocha-Pérez ◽  
María L. Zambrano-Zaragoza ◽  
Alicia Del Real ◽  
Lizbeth Martínez-Acevedo ◽  
...  
Keyword(s):  
Cellulose Acetate ◽  
Polymer Concentration ◽  
Process Efficiency ◽  
Fickian Diffusion ◽  
Solvent Mixtures ◽  
Cellulose Acetate Phthalate ◽  
Scanning Calorimetry ◽  
Electrospinning Technique ◽  
Ph Dependent ◽  
Release Profiles

The aim of this work was to obtain pH-dependent nanofibers with an electrospinning technique as a novel controlled release system for the treatment of periodontal disease (PD). Cellulose acetate phthalate (CAP) was selected as a pH-sensitive and antimicrobial polymer. The NF was optimized according to polymeric dispersion variables, polymer, and drug concentration, and characterized considering morphology, diameter, entrapment efficiency (EE), process efficiency (PE), thermal properties, and release profiles. Two solvent mixtures were tested, and CHX-CAP-NF prepared with acetone/ethanol at 12% w/v of the polymer showed a diameter size of 934 nm, a uniform morphology with 42% of EE, and 55% of PE. Meanwhile, CHX-CAP-NF prepared with acetone/methanol at 11% w/v of polymer had a diameter of 257 nm, discontinuous nanofiber morphology with 32% of EE, and 40% of PE. EE and PE were dependent on the polymer concentration and the drug used in the formulation. Studies of differential scanning calorimetry (DSC) showed that the drug was dispersed in the NF matrix. The release profiles of CHX from CHX-CAP-NF followed Fickian diffusion dependent on time (t0.43−0.45), suggesting a diffusion–erosion process and a matrix behavior. The NF developed could be employed as a novel drug delivery system in PD.

Application of Modified Chitosan in Fruit Juice Clarification

2014 ◽  
Vol 651-653 ◽  
pp. 211-214 ◽  
Author(s):  
Zeng Xin Li ◽  
Xu Yi Zhou ◽  
Zhong He Tian ◽  
Hong Li ◽  
Sa Sa Wang
Keyword(s):  
Fruit Juice ◽  
Chitosan Solution ◽  
Solution Viscosity ◽  
Factors Affecting ◽  
Juice Clarification ◽  
Modified Chitosan ◽  
Juice Processing ◽  
Secondary Precipitation ◽  
Beverage Industry ◽  
Fruit Juice Clarification

The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice processing could clarify fruit juice, but also had the characteristics of gel in the juice stored, and could maintain the original freshness of fruit juice. Bentonite, zeolite, maifan stone,such as the load with chitosan applied to fruit juice clarification, the amount of random factors difficulty to control can be avoided. Caroxymethyl chitosan used in blackberry juice processing the content of protein, polyphenol in juice reduced more than the chitosan treatment.It was good to prevent turbidity during storage or secondary precipitation.

Characterization of statistically produced xylanase for enrichment of fruit juice clarification process

2011 ◽  
Vol 28 (6) ◽  
pp. 746-755 ◽  
Author(s):  
Saurabh Sudha Dhiman ◽  
Gaurav Garg ◽  
Jitender Sharma ◽  
Ritu Mahajan
Keyword(s):  
Fruit Juice ◽  
Juice Clarification ◽  
Fruit Juice Clarification

Efficient immobilization of a fungal laccase and its exploitation in fruit juice clarification

2016 ◽  
Vol 196 ◽  
pp. 1272-1278 ◽  
Author(s):  
Vincenzo Lettera ◽  
Cinzia Pezzella ◽  
Paola Cicatiello ◽  
Alessandra Piscitelli ◽  
Valerio Guido Giacobelli ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Juice Clarification ◽  
Fungal Laccase ◽  
Fruit Juice Clarification
Sign in / Sign up

Export Citation Format

Share Document