Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation
Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste....
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2025-01-01
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| author | Juliana Vilar Flavia Monteiro Luiz Corrêa-Filho Flávia Gomes Renata Tonon Daniela Freitas-Sá Suely Freitas Lourdes Cabral |
| author_facet | Juliana Vilar Flavia Monteiro Luiz Corrêa-Filho Flávia Gomes Renata Tonon Daniela Freitas-Sá Suely Freitas Lourdes Cabral |
| author_sort | Juliana Vilar |
| collection | DOAJ |
| description | Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the physicochemical and sensory characteristics of blackberry juice. The juice was first clarified by an enzymatic treatment associated with microfiltration and then concentrated by reverse osmosis and osmotic evaporation. Samples were analyzed for pH, titratable acidity, soluble and total solids, phenolic content, antioxidant activity, and total anthocyanins. The concentrated juices were then reconstituted for sensory evaluation. It was verified that reverse osmosis and osmotic evaporation resulted in juices with total solid concentrations of 29 and 53 g∙100 g<sup>−1</sup>, respectively, with slight differences in pH and acidity. Some phenolic compounds were lost during processing. The concentration of anthocyanins and the antioxidant capacity of the osmotic evaporation-concentrated juice increased 6.2 and 7.7 times, respectively, compared to the initial juice. Regarding sensory analysis, the juices concentrated by RO and EO presented acceptance percentages (scores between 6 and 9) of 58% and 55%, respectively. Consumers described them as “good appearance”, “refreshing”, “tasty”, “sweet”, or “with ideal sweetness”, in agreement with the high acceptance scores (6.2 and 6.9, respectively). |
| format | Article |
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| institution | Kabale University |
| issn | 2077-0375 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Membranes |
| spelling | doaj-art-7831cb4f12634018afa8ce2988d7720e2025-01-24T13:41:00ZengMDPI AGMembranes2077-03752025-01-011511010.3390/membranes15010010Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic EvaporationJuliana Vilar0Flavia Monteiro1Luiz Corrêa-Filho2Flávia Gomes3Renata Tonon4Daniela Freitas-Sá5Suely Freitas6Lourdes Cabral7Postgraduate Program in Food Science (PPGCAL), Federal University of Rio de Janeiro, Cidade Universitária—Ilha do Fundão, Rio de Janeiro 21949-900, RJ, BrazilPostgraduate Program in Food Science (PPGCAL), Federal University of Rio de Janeiro, Cidade Universitária—Ilha do Fundão, Rio de Janeiro 21949-900, RJ, BrazilPostgraduate Program in Food Science and Technology (PPGCTA), Federal Rural University of Rio de Janeiro, BR-465, km 7, Seropédica 23070-200, RJ, BrazilEmbrapa Food Technology—Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, BrazilEmbrapa Food Technology—Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, BrazilEmbrapa Food Technology—Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, BrazilPostgraduate Program in Food Science (PPGCAL), Federal University of Rio de Janeiro, Cidade Universitária—Ilha do Fundão, Rio de Janeiro 21949-900, RJ, BrazilEmbrapa Food Technology—Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, BrazilBlackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the physicochemical and sensory characteristics of blackberry juice. The juice was first clarified by an enzymatic treatment associated with microfiltration and then concentrated by reverse osmosis and osmotic evaporation. Samples were analyzed for pH, titratable acidity, soluble and total solids, phenolic content, antioxidant activity, and total anthocyanins. The concentrated juices were then reconstituted for sensory evaluation. It was verified that reverse osmosis and osmotic evaporation resulted in juices with total solid concentrations of 29 and 53 g∙100 g<sup>−1</sup>, respectively, with slight differences in pH and acidity. Some phenolic compounds were lost during processing. The concentration of anthocyanins and the antioxidant capacity of the osmotic evaporation-concentrated juice increased 6.2 and 7.7 times, respectively, compared to the initial juice. Regarding sensory analysis, the juices concentrated by RO and EO presented acceptance percentages (scores between 6 and 9) of 58% and 55%, respectively. Consumers described them as “good appearance”, “refreshing”, “tasty”, “sweet”, or “with ideal sweetness”, in agreement with the high acceptance scores (6.2 and 6.9, respectively).https://www.mdpi.com/2077-0375/15/1/10membrane separation processesanthocyaninantioxidant capacitysensory |
| spellingShingle | Juliana Vilar Flavia Monteiro Luiz Corrêa-Filho Flávia Gomes Renata Tonon Daniela Freitas-Sá Suely Freitas Lourdes Cabral Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation Membranes membrane separation processes anthocyanin antioxidant capacity sensory |
| title | Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation |
| title_full | Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation |
| title_fullStr | Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation |
| title_full_unstemmed | Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation |
| title_short | Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation |
| title_sort | chemical and sensory evaluation of blackberry i rubus i sp juice concentrated by reverse osmosis and osmotic evaporation |
| topic | membrane separation processes anthocyanin antioxidant capacity sensory |
| url | https://www.mdpi.com/2077-0375/15/1/10 |
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