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. |
|---|---|
| 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] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 190547010 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Technical Assessment of Reverse Osmosis for the Concentration of Artichoke Extract. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Thi+Hien%22">Nguyen, Thi Hien</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tran%2C+Kim+Thao+Van%22">Tran, Kim Thao Van</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Doan%2C+Ngoc+Thuc+Trinh%22">Doan, Ngoc Thuc Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Hoang+Dzung%22">Nguyen, Hoang Dzung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Prosapio%2C+Valentina%22">Prosapio, Valentina</searchLink> (AUTHOR)<i> vprosapio@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 12/28/2025, Vol. 2025, p1-11. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Reverse+osmosis%22">Reverse osmosis</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Inulin%22">Inulin</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenols%22">Polyphenols</searchLink><br /><searchLink fieldCode="DE" term="%22Membrane+filter+fouling%22">Membrane filter fouling</searchLink><br /><searchLink fieldCode="DE" term="%22Artichokes%22">Artichokes</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Vietnam%22">Vietnam</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/8212458 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 1 Subjects: – SubjectFull: Reverse osmosis Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Antioxidants Type: general – SubjectFull: Inulin Type: general – SubjectFull: Polyphenols Type: general – SubjectFull: Membrane filter fouling Type: general – SubjectFull: Artichokes Type: general – SubjectFull: Functional foods Type: general – SubjectFull: Vietnam Type: general Titles: – TitleFull: Technical Assessment of Reverse Osmosis for the Concentration of Artichoke Extract. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lai, Quoc Dat – PersonEntity: Name: NameFull: Nguyen, Thi Hien – PersonEntity: Name: NameFull: Tran, Kim Thao Van – PersonEntity: Name: NameFull: Doan, Ngoc Thuc Trinh – PersonEntity: Name: NameFull: Nguyen, Hoang Dzung – PersonEntity: Name: NameFull: Prosapio, Valentina IsPartOfRelationships: – BibEntity: Dates: – D: 28 M: 12 Text: 12/28/2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2025 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
