Acceleration of pH Variation in Cloudy Apple Juice Using Electrodialysis with Bipolar Membranes

• Published in: Journal of agricultural and food chemistry 2000-06, Vol.48 (6), p.2160-2166
• Main Authors: Lam Quoc, Anh, Lamarche, François, Makhlouf, Joseph
• Format: Article
• Language: English
• Subjects: Beverages - analysis; Biological and medical sciences; Dialysis; Electrochemistry; Food industries; Fruit; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Maillard Reaction; Membranes, Artificial
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf991233g

The purpose of this study was to accelerate pH variation in cloudy apple juice using electrodialysis (ED). The testing was conducted using two ED configurations. The bipolar and cationic membrane configuration showed that reducing the spacing from 8 to 0.75 mm had little effect on treatment time, whereas stacking eight bipolar membranes reduced acidification time by 30%, although the treatment still took too long (21 min). Furthermore, it was not possible to acidify apple juice to a pH of 2.0 to completely inhibit enzymatic browning. The bipolar and anionic membrane configuration helped to accelerate the acidification step by a factor of 3, increasing the yield from 3.3 to 10 L of juice/m2 membrane/min. Moreover, treatment time was inversely proportional to the size of the membrane stack. The speed at which the pH of acidified juice returned to its initial value was, however, 4 times slower than the speed of acidification, giving a yield of 2.5 L of juice/m2 membrane/min. By accelerating the acidification step, ED treatment with bipolar and anionic membranes results in more effective polyphenol oxidase activity and more rapid control of juice browning at pH 2.0. Also, the treatment has very little effect on the chemical composition and organoleptic quality of apple juice. Keywords: Cloudy apple juice; browning; electrodialysis; bipolar membrane; acidification