Effect of membrane processing on biochemical quality of pomegranate and pineapple fruit juices

Abstract

Pineapple (Ananas comosus L., Merril) and pomegranate (Punica granatum L., Punicaceae) are the most popular tropical non-citrus fruits, mainly because of their attractive aroma, refreshing flavour and favourable brix/acid ratio. The research was carried out on the biochemical analysis of membrane clarified pomegranate and pineapple juices. Membrane clarified permeates of both the juices were collected and the biochemical analysis was conducted. Among the MF membranes 0.1 µm membrane operated at 15 psi (1.0342 bar) TMP and 30 Lph flow rate gave higher flux and permeate of improved biochemical properties for pomegranate juice. In UF of pomegranate juice, in the order of permeates that recorded higher flux and improved biochemical properties were at membrane operating conditions 70 kDa, 15 psi (1.0342 bar) and 30 Lph; 44 kDa, 15 psi (1.0342 bar) and 40 Lph and 10 kDa, 15 psi (1.0342 bar) and 40 Lph. Similarly, the pineapple juice also recorded higher permeate flux and improved biochemical properties during both MF and UF when operated at 0.1 µm, 15 psi (1.0342 bar) and 30 Lph; 70 kDa, 15 psi (1.0342 bar) and 30 Lph and 44 kDa, 15 psi (1.0342 bar) and 40 Lph. It can be concluded that both MF and UF can be used to clarify juices, but UF appears to be better than MF.