COMPARISON BETWEEN ULTRAFILTRATION AND MICROFILTRATION IN THE CLARIFICATION OF POMEGRANATE JUICE

摘要

In this study, both microfiltration (MF) and ultrafiltration (UF) werenapplied to clarify pomegranate juice (PJ). Although MF resulted in greaternpermeate efficiency, the turbidities of the juices were similar when using thesenapproaches. Also, changes in the pH, acidity, total soluble solids, phenolicncomponents, anthocyanins and antioxidant activities were similar when usingnboth membrane processes. According to the results of this study, there wasna greater membrane fouling in the UF process when compared to the MFnprocess. Pretreatment of the juices with an MF process reduced the membranenfouling in the UF process. However, further processing of the microfiltered PJnby a UF process did not have any influence on the turbidity but decreased thenlevels of valuable components (such as total anthocyanin and antioxidantnactivity levels) of the juice