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Concentrated grape juice by reverse osmosis following a consumer-driven approach

corresponding

POLIANA DEYSE GURAK1,4*, ROSIRES DELIZA2, LOURDES MARIA CORREA CABRAL2, MARIA HELENA ROCHALEÃO3,
DANIELA DE GRANDI CASTRO FREITAS2

*Corresponding author
1. Federal University of Rio de Janeiro, Institute of Chemistry, Avenida Athos da Silveira Ramos 149 – Bloco A, 21941-909 Rio de Janeiro, Brazil
2. Embrapa Food Technology, Av das Américas, 29501, 23020-470, Rio de Janeiro, RJ, Brazil
3. Federal University of Rio de Janeiro, School of Chemistry, Avenida Athos da Silveira Ramos 149 – Bloco E, 21941-909 Rio de Janeiro, Brazil
4. Federal University of Rio Grande do Sul (UFRGS), Chemical Engineering Department, Rua Engenheiro Luiz Englert s/n, Campus Central, 90040-040 Porto Alegre, RS, Brazil

Abstract

This study aimed to evaluate the consumer acceptance of grape juice concentrated by reverse osmosis at 60 bar and 50°C. The concentrated juice was diluted and sweetened using just-about-right scale determined by consumers. The principal component analysis showed similarities between the reconstituted grape juice previously concentrated by reverse osmosis and the integral grape juice, which confirmed the potential of reverse osmosis process. The pre-concentration of grape juice by reverse osmosis tested in this study had a positive result due to the maintenance of the sensory characteristics of the grape juice.


INTRODUCTION

Grapes are harvested worldwide and they are processed into important food products, such as raisins, jam, preserves and juice. In addition, grapes are an important source of antioxidants due to their high content of phenolic substances. Grape juice has almost three times the total polyphenolic concentration of orange or grapefruit juice and grape juice contains flavonols, anthocyanidins, and proanthocyanidins (1). 

Grape juice is widely commercialized as concentrated juice. The traditional methods of juice concentration, such as vacuum evaporation, usually employ high temperatures to remove water. However, heat can cause undesirable changes in the product's sensory and nutritional properties, such as colour alterations, off-?avour and reduc