CONCENTRATION OF PHENOLICS AND ANTHOCYANINS FROM STRAWBERRY JUICE BY ULTRAFILTRATION: INFLUENCE OF VOLUME REDUCTION FACTOR AND MEMBRANE CUT-OFF RATE

Öz

The objective of the present study was to examine the potential of employing ultrafiltration as a method for the separation and enrichment of phenolic compounds and anthocyanins in strawberry juice. For this purpose, filters with cut-off rates of 2 kDa and 5 kDa were utilised. In the ultrafiltration process, as the volume reduction factor (VRF) increased, permeate flows decreased, while the concentration factor and rejection of phenolic compounds and anthocyanins increased. The filter with a cut-off rate of 2 kDa was found to be more effective in enriching strawberry juice with bioactive components. As the VRF value attained 10 in the 2 kDa filter, the concentration factors for soluble solids, phenolics and anthocyanins were 1.26, 3.10 and 5.08, respectively. Membrane rejection rates were calculated as 11.88%, 78.55% and 95.26%, respectively. It has been determined that phenolics and anthocyanins are selectively separated in the retentate fraction from strawberry juice.

Anahtar Kelimeler

• Ultrafiltration
• strawberry juice
• anthocyanins
• phenolics

ÇİLEK SUYUNDAN FENOLİKLERİN VE ANTOSİYANİNLERİN ULTRAFİLTRASYON İLE KONSANTRASYONU: HACİM AZALTMA FAKTÖRÜ VE MEMBRAN AYIRMA SINIRININ ETKİSİ

Öz

Bu çalışmanın amacı, çilek suyundaki fenolik bileşiklerin ve antosiyaninlerin ayrılması ve zenginleştirilmesinde ultrafiltrasyon prosesinin kullanım olanaklarını incelemektir. Bu amaçla 2 kDa ve 5 kDa ayırma sınırına sahip filtreler kullanılmıştır. Ultrafiltrasyon işleminde hacim azaltma faktörünün (VRF) artışıyla permeat akıları azalırken, fenolik bileşenlerin ve antosiyaninlerin konsantrasyon faktörü ve rejeksiyonu artmıştır. Çilek suyunun biyoaktif bileşenler açısından zenginleştirilmesinde 2 kDa ayırma sınırına sahip filtre daha etkili bulunmuştur. 2 kDa’ luk filtrede VRF değeri 10’ a ulaştığında suda çözünen kuru maddenin, fenoliklerin ve antosiyaninlerin konsantrasyon faktörü sırasıyla 1.26, 3.10 ve 5.08 olmuştur. Membran rejeksiyon oranları ise sırasıyla %11.88, %78.55 ve %95.26 olarak hesaplanmıştır. Çilek suyundan fenoliklerin ve antosiyaninlerin retentat fraksiyonunda seçici olarak ayrıldığı belirlenmiştir.

Anahtar Kelimeler

• Ultrafiltrasyon
• çilek suyu
• antosiyanin
• fenolik

Kaynakça

1. Aaby, K., Skrede, G., Wrolstad, R. E. (2005). Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry, 53(10): 4032-4040.
2. Acosta, O., Vaillant, F., Pérez, A. M., Dornier, M. (2014). Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice. Separation and Purification Technology, 125: 120-125.
3. Anonim (2023). Zion Market Research. Strawberry Market Size, Share, Growth and Forecast to 2032. https://www.zionmarketresearch.com/ report/strawberry-market
4. Anonim (2024). Strategy MRC. Global Processing Strawberry Market Report. https://www.strategymrc.com/report/processing-strawberry-market
5. Anonim (2025). Stat Agri. Çilek İstatistikleri. https://www.statagri.com/cilek-istatistikleri/ Arend, G. D., Adorno, W. T., Rezzadori, K., Di Luccio, M., Chaves, V. C., Reginatto, F. H., Petrus, J. C. C. (2017). Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane. Journal of Food Engineering, 201: 36-41.
6. Avram, A. M., Morin, P., Brownmiller, C., Howard, L. R., Sengupta, A., Wickramasinghe, S. R. (2017). Concentrations of polyphenols from blueberry pomace extract using nanofiltration. Food and Bioproducts Processing, 106: 91-101.
7. Cassano, A., Conidi, C., Ruby-Figueroa, R., Castro-Muñoz, R. (2018). Nanofiltration and tight ultrafiltration membranes for the recovery of polyphenols from agro-food by-products. International Journal of Molecular Sciences, 19(2): 351.
8. Cassano, A., Donato, L., Drioli, E. (2007b). Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling. Journal of Food Engineering, 79(2): 613-621.

9. Cissé, M., Vaillant, F., Pallet, D., Dornier, M. (2011). Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.). Food Research International, 44(9): 2607-2614.
10. Cassano, A., Marchio, M., Drioli, E. (2007a). Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality. Desalination, 212(1-3): 15-27.
11. Conidi, C., Cassano, A., Caiazzo, F., Drioli, E. (2017). Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes. Journal of Food Engineering, 195: 1-13.
12. Conidi, C., Castro-Muñoz, R., Cassano, A. (2020). Membrane-based operations in the fruit juice processing industry: A review. Beverages, 6(1): 18.
13. Day, L., Seymour, R. B., Pitts, K. F., Konczak, I., Lundin, L. (2009). Incorporation of functional ingredients into foods. Trends in Food Sciences & Technology, 20: 338–395.
14. Del Rio, D., Rodriguez-Mateos, A., Spencer, J. P., Tognolini, M., Borges, G., Crozier, A. (2013). Dietary (poly) phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants & Redox Signaling, 18(14): 1818-1892.
15. Díaz-Reinoso, B., Moure, A., Domínguez, H., Parajó, J. C. (2009). Ultra-and nanofiltration of aqueous extracts from distilled fermented grape pomace. Journal of Food Engineering, 91(4): 587-593.
16. Dushkova, M., Mihalev, K., Dinchev, A., Vasilev, K., Georgiev, D., Terziyska, M. (2022). Concentration of polyphenolic antioxidants in apple juice and extract using ultrafiltration. Membranes, 12(11): 1032.
17. Dushkova, M., Mitova, M., Bakardzhiyski, I., Miteva-Petrova, M., Menkov, N. (2025). Application of Ultrafiltration for Recovery of Bioactive Phenolic Compounds from Rose Wastewater. Applied Sciences, 15(4): 2040.
18. Girard, B., Fukumoto, L. R. (2000). Membrane processing of fruit juices and beverages: a review. Critical Reviews in Food Science Nutrition, 40(2): 91-157.
19. Granato, D., Barba, F. J., Bursać Kovačević, D., Lorenzo, J. M., Cruz, A. G., Putnik, P. (2020). Functional foods: Product development, technological trends, efficacy testing, and safety. Annual Review of Food Science and Technology, 11(1): 93-118.
20. He, J., Giusti, M. M. (2010). Anthocyanins: natural colorants with health-promoting properties. Annual Review of Food Science and Technology, 1(1): 163-187.
21. Kaur, C., Kapoor, H. C. (2001). Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology, 36(7): 703-725.
22. Khoo, H. E., Azlan, A., Tang, S. T., Lim, S. M. (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1): 1361779.
23. Koschuh, W., Thang, V. H., Krasteva, S., Novalin, S., Kulbe, K. D. (2005). Flux and retention behaviour of nanofiltration and fine ultrafiltration membranes in filtrating juice from a green biorefinery: a membrane screening. Journal of Membrane Science, 261(1-2): 121-128.
24. Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88: 1269-1278.
25. Liu, R. H. (2013). Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition, 4(3): 384S-392S.
26. Liu, Y. L., Wang, X. M., Yang, H. W., Xie, Y. F. (2018). Quantifying the influence of solute-membrane interactions on adsorption and rejection of pharmaceuticals by NF/RO membranes. Journal of Membrane Science, 551: 37-46.
27. Roda-Serrat, M. C., Schytt-Nielsen, J. F., Braekevelt, S., Dzhanzefova, T., Joernsgaard, B., Norddahl, B., Errico, M. (2021). Processing of black carrot juice by nanofiltration and forward osmosis. Chemical Engineering Transactions, 87: 547-552.
28. Siebert, K. J., Troukhanova, N. V., Lynn, P. Y. (1996). Nature of polyphenol− protein interactions. Journal of Agricultural and Food Chemistry, 44(1): 80-85.
29. Toker, R., Karhan, M., Tetik, N., Turhan, I., Oziyci, H. R. (2014). Effect of ultrafiltration and concentration processes on the physical and chemical composition of blood orange juice. Journal of Food Processing and Preservation, 38(3): 1321-1329.
30. Vaillant, F., Millan, A., Dornier, M., Decloux, M., Reynes, M. (2001). Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration. Journal of Food Engineering, 48(1): 83-90.
31. Yammine, S., Rabagliato, R., Vitrac, X., Peuchot, M. M., Ghidossi, R. (2019). Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts. Oeno One, 53(3): 487-497.