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Production of antioxidant enriched cranberry juice by electrodialysis with filtration membrane : impact of process on juice composition

机译：用过滤膜通过电渗析生产抗氧化酸浓郁的酸醋汁：工艺对果汁组合物的影响

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Cranberry juice is recognized for its nutraceutical properties. Recently, it was demonstrated that it is possible to enrich a cranberry juice in antioxidants from another cranberry juice by an electrodialysis with filtration membrane (EDFM) process. In order to transpose this technology on an industrial scale for the production of an antioxidant enriched cranberry juice, the present work aimed to study, during consecutive EDFM treatments, the evolution of raw and enriched cranberry juices composition. The anthocyanin concentrations and the antioxidant capacity of the enriched juice increased respectively of 19.41% and 23.74%, while the anthocyanin concentrations and antioxidant capacity of the raw juice remained constant throughout treatments.

机译：蔓越莓汁被认可为其营养性质。最近，证明可以通过电渗析通过具有过滤膜（EDFM）方法的电渗析来丰富抗氧化剂中的酸丁果汁。为了将该技术转移为生产抗氧化剂富含蔓越莓汁的产业规模，目前的作品旨在在连续的EDFM治疗过程中进行研究，生味和富含蔓越莓汁组合物的演变。花青素浓度和富含汁的抗氧化能力分别增加了19.41％和23.74％，而在整个治疗过程中，未经果汁的花青素浓度和抗氧化能力保持不变。

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《International congress on engineering and food》|2011年||共3页
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L. Bazinet; S. Brianceau; M. Araya-Farias; Y. Desjardins;
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中图分类食品工程学、食品工艺学;
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Production of antioxidant enriched cranberry juice by electrodialysis with filtration membrane : impact of process on juice composition

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