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Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products Cover

Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products

Environmental Protection and Natural Resources
Volume 30 (2019): Issue 3 (September 2019)
By:
Open Access
|Nov 2019

Figures & Tables

Figure 1

Colour parameters L (□), a* (), b* (■) of apple cloudy juice (AJ), apple cloudy juice permeate (PAJ), apple cloudy juice retentate (RAJ), apple-beetroot cloudy juice (ABJ), apple-beetroot cloudy juice permeate (PABJ), apple-beetroot cloudy juice retentate (RABJ); a-c: the differences between mean values of colour parameters of apple cloudy juice and its UF products marked with different letter were statistically significant, for each parameter separately; A-C: the differences between mean values of apple-beetroot cloudy juice and its UF products marked with different letter were statistically significant, for each parameter separately.
Colour parameters L (□), a* (), b* (■) of apple cloudy juice (AJ), apple cloudy juice permeate (PAJ), apple cloudy juice retentate (RAJ), apple-beetroot cloudy juice (ABJ), apple-beetroot cloudy juice permeate (PABJ), apple-beetroot cloudy juice retentate (RABJ); a-c: the differences between mean values of colour parameters of apple cloudy juice and its UF products marked with different letter were statistically significant, for each parameter separately; A-C: the differences between mean values of apple-beetroot cloudy juice and its UF products marked with different letter were statistically significant, for each parameter separately.

Total soluble solids (TSS), glucose (G), fructose (F), total sugars (TS), non-sugar soluble solids (NSS), density (D), total acidity (TA) of apple cloudy juice (AJ), apple cloudy juice permeate (PAJ), apple cloudy juice retentate (RAJ), apple-beetroot cloudy juice (ABJ), apple-beetroot cloudy juice permeate (PABJ), and apple-beetroot cloudy juice retentate (RABJ), total colour difference (DE)

AJPAJRAJABJPABJRABJ
TSS [°Brix]11.0±0.1c8.8±0.0 a9.2±0.1 b(0.66)†11.4±0.0 b8.6±0.0 a8.7±0.1 a(0.68)
G [g×100 g−1]2.1±0.1 c1.6±0.0 b1.8±0.1 b(0.68)1.6±0.0 b0.6±0.0 a0.6±0.0 a(0.84)
F [g×100 g−1]6.5±0.2 d5.2±0.1 c5.4±0.1 c(0.66)4.3±0.1 b3.4±0.1 a3.6±0.1 a(0.66)
TS [g×100 g−1]10.4±0.1 c8.2±0.1 b8.8±0.2 b(0.67)8.2±0.1 b5.6±0.1 a5.8±0.2 a(0.71)
NSS [%]0.6±0.0 b0.6±0.0 b0.4±0.0 a(0.58)3.2±0.0 d3.0±0.0 c2.9±0.0 c(0.69)
TA [g×100 g−1]0.41±0.0 c0.25±0.0 a0.37±0.0 b(0.74)0.40±0.0 b0.31±0.0 a0.33±0.0 a(0.67)
ΔE-19.44.2-35.58.2
D [g×mL−1]1.041±0.000c1.034±0.000a1.035±0.000b1.044±0.000c1.034±0.000a1.036±0.000b
DOI: https://doi.org/10.2478/oszn-2019-0010 | Journal eISSN: 2353-8589 | Journal ISSN: 1230-7831
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Language: English
Page range: 1 - 6
Published on: Nov 19, 2019
Published by: National Research Institute, Institute of Environmental Protection
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
Keywords:
Waste management,
fruit and vegetable industry by-products,
ultrafiltration,
cloudy juice,
health promoting properties
Related subjects:
Life sciences,
Ecology

© 2019 Katarzyna Samborska, Alicja Barańska, Paulina Kamińska, Anna Kamińska-Dwórznicka, Aleksandra Jedlińska, published by National Research Institute, Institute of Environmental Protection
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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