Technical Assessment of Reverse Osmosis for the Concentration of Artichoke Extract.
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| Title: | Technical Assessment of Reverse Osmosis for the Concentration of Artichoke Extract. |
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| Authors: | Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Nguyen, Thi Hien1,2 (AUTHOR), Tran, Kim Thao Van1,2 (AUTHOR), Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Hoang Dzung1,2 (AUTHOR), Prosapio, Valentina (AUTHOR) vprosapio@wiley.com |
| Source: | Journal of Food Processing & Preservation. 12/28/2025, Vol. 2025, p1-11. 11p. |
| Subjects: | Reverse osmosis, Bioactive compounds, Antioxidants, Inulin, Polyphenols, Membrane filter fouling, Artichokes, Functional foods |
| Geographic Terms: | Vietnam |
| Abstract: | This study evaluates the application of reverse osmosis (RO) technology for concentrating bioactive compounds from artichoke extract, a source rich in antioxidants and health‐promoting substances. The primary technique used in Vietnam to produce artichoke extract is thermal evaporation, which generally breaks down beneficial components and produces inconsistent‐quality products. A more efficient process is needed to preserve these valuable components. The research is aimed at enhancing RO operating conditions to minimize degradation and optimize the concentration and preservation of significant bioactive compounds, including inulin and polyphenols. Experiments were conducted at various pressures (5, 10, and 15 bar) on a pilot‐scale RO system to assess membrane fouling processes, component retention, and permeate flow. The highest permeate flux was observed at 15 bar (14.46 L/m2·h). However, at this pressure, the retention of total polyphenols and total minerals dropped to their lowest values—91.09% and 82.67%, respectively. In contrast, 10 bar resulted in the highest inulin retention, corresponding to the lowest DE value (35.3%). Therefore, 10 bar was selected to examine total reflux of the retentate stream to evaluate concentration behavior and fouling mechanisms. Under these conditions, as the concentration factor increased from 1 to 2.03, the permeate flux decreased from 8.60 to 5.50 L/m2·h. This decline was mainly caused by rapid cake layer formation (R2 = 0.9864). The findings set the stage for the industrial production of high‐quality artichoke extracts with preserved bioactive ingredients. This has significant implications for developing functional foods and nutraceuticals in Vietnam′s growing health‐conscious market. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | This study evaluates the application of reverse osmosis (RO) technology for concentrating bioactive compounds from artichoke extract, a source rich in antioxidants and health‐promoting substances. The primary technique used in Vietnam to produce artichoke extract is thermal evaporation, which generally breaks down beneficial components and produces inconsistent‐quality products. A more efficient process is needed to preserve these valuable components. The research is aimed at enhancing RO operating conditions to minimize degradation and optimize the concentration and preservation of significant bioactive compounds, including inulin and polyphenols. Experiments were conducted at various pressures (5, 10, and 15 bar) on a pilot‐scale RO system to assess membrane fouling processes, component retention, and permeate flow. The highest permeate flux was observed at 15 bar (14.46 L/m2·h). However, at this pressure, the retention of total polyphenols and total minerals dropped to their lowest values—91.09% and 82.67%, respectively. In contrast, 10 bar resulted in the highest inulin retention, corresponding to the lowest DE value (35.3%). Therefore, 10 bar was selected to examine total reflux of the retentate stream to evaluate concentration behavior and fouling mechanisms. Under these conditions, as the concentration factor increased from 1 to 2.03, the permeate flux decreased from 8.60 to 5.50 L/m2·h. This decline was mainly caused by rapid cake layer formation (R2 = 0.9864). The findings set the stage for the industrial production of high‐quality artichoke extracts with preserved bioactive ingredients. This has significant implications for developing functional foods and nutraceuticals in Vietnam′s growing health‐conscious market. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458892 |
| DOI: | 10.1155/jfpp/8212458 |
