Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (membrane molecular weight cut-off (MWCO) of 50, 100 and 500 kDa) was evaluated on the filtration performance, membrane fouling and cranberry juice composition. Compared to fresh juice, depectinization for 60 and 120 min reduced the UF duration by 16.7 and 20 min, respectively. The best filtration performance, in terms of permeate fluxes, was obtained with the 500 kDa MWCO UF membrane despite the highest total flux decline (41.5 to 57.6%). The fouling layer at the membrane surface was composed of polyphenols and anthocyanins. Compared to fresh juice, anthocyanin decreased (44% and 58% for D60 and D120, respectively) in depectinized juices whereas proanthocyanidin (PAC) content increased by 16%. In view of the industrial application, a 60 min depectinization coupled to clarification by a 500 kDa UF membrane could be viewed as a good compromise between the enhancement of filtration performance and the loss of polyphenols and their fouling at the membrane surface.

Automated summary

This study evaluated the effects of depectinization by pectinolytic enzymes coupled with ultrafiltration clarification on cranberry juice. Results showed that depectinization for 60 and 120 minutes reduced UF duration, with the 500 kDa MWCO UF membrane achieving the best filtration performance. The fouling layer at the membrane surface was composed of polyphenols and anthocyanins, with anthocyanin decreasing and PAC content increasing in depectinized juices compared to fresh juice.