Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1877–1889 | Cite as

Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice

  • Payel Ghosh
  • Sourav Garg
  • Indrani Mohanty
  • Debashis Sahoo
  • Rama Chandra PradhanEmail author
Original Article


Ultrafiltration is one of the types of clarification process that was undertaken in this study together with examining and comparing the storage period of clarified juice by other methods (enzymatically treated, centrifugation, microfiltration). Centrifugation, ultrafiltration and microfiltration of jamun juice was carried out using a laboratory scale refrigerated centrifuge and filtration system. The juices obtained from various processes were evaluated on the basis of their physiochemical and microbial aspects over a period of 8 weeks. Enzyme treated and centrifuged juices were found to be degraded within 15–30 days while other juices had lesser changes in their properties. However microfiltered juice contained some yeasts and molds which increased with time. Ultrafiltration with 50 kDa pore size and 20 psi pressure was found to be the best method for clarification of jamun juice having a prolong shelf life with optimum qualities.


Clarification Ultrafiltration Storage study Sensory analysis Microbial analysis 



This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with ethical standards

Conflict of interest

It is hereby declared that all of the authors have read and approved the manuscript and there is no conflict of interest.


  1. Ain MF, Yusof YA, Chin NL, Dom ZM (2014) Storage study of Arenga pinnata juice. Agric Agric Sci Procedia 2:218–223Google Scholar
  2. Bermúdez-Soto MJ, Tomás-Barberán FA (2004) Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices. Eur Food Res Technol 219(2):133–141CrossRefGoogle Scholar
  3. Buera MD, Lozano RD, Petriella C (1986) Definition of colour in the non enzymatic browning process. Die Farbe 32(33):318–322Google Scholar
  4. Campos DC, Santos AS, Wolkoff DB, Matta VM, Cabral LM, Couri S (2002) Cashew apple juice stabilization by microfiltration. Desalination 148(1–3):61–65CrossRefGoogle Scholar
  5. Cassano A, Conidi C, Drioli E (2010) Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes. Desalination 250(3):1101–1104CrossRefGoogle Scholar
  6. Chhaya R, Majumdar GC, De S (2013) Primary clarification of Stevia extract: a comparison between centrifugation and microfiltration. Sep Sci Technol 48(1):113–121CrossRefGoogle Scholar
  7. Cortés C, Esteve MJ, Frígola A (2008) Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19(2):151–158CrossRefGoogle Scholar
  8. Cruz-Cansino N, Ramírez-Moreno E, León-Rivera JE, Delgado-Olivares L, Alanís-García E, Ariza-Ortega JA, de Jesús Manríquez-Torres J, Jaramillo-Bustos DP (2015) Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. Ultrason Sonochem 27:277–286CrossRefGoogle Scholar
  9. Fernández-vázquez RO, Stinco CM, Meléndez-martínez AJ, Heredia FJ, Vicario IM (2011) Visual and instrumental evaluation of orange juice color: a consumers’ preference study. J Sens Stud 26(6):436–444CrossRefGoogle Scholar
  10. Gahlawat V, Rambir A, Garg A (2014) Consumer behaviour for fruit juices market in India. Int Res J Commer Arts Sci 5(2):232–237Google Scholar
  11. Ghosh P, Pradhan RC, Mishra S (2016a) Low-temperature extraction of jamun juice (Indian Black Berry) and optimization of enzymatic clarification using Box–Behnken design. J Food Process Eng 40(2):e12414CrossRefGoogle Scholar
  12. Ghosh P, Pradhan RC, Mishra S (2016b) Optimization of process parameters for enhanced production of jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization. 3 Biotech 6(2):241CrossRefGoogle Scholar
  13. Ghosh P, Pradhan RC, Mishra S, Patel AS, Kar A (2017) Physicochemical and nutritional characterization of jamun (Syzygium cuminii). Curr Res Nutr Food Sci J 5(1):25–35CrossRefGoogle Scholar
  14. Laorko A, Tongchitpakdee S, Youravong W (2013) Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration. J Food Eng 116(2):554–561CrossRefGoogle Scholar
  15. Mondal M, Biswas PP, De S (2016) Clarification and storage study of bottle gourd (Lagenaria siceraria) juice by hollow fiber ultrafiltration. Food Bioprod Process 100:1–5CrossRefGoogle Scholar
  16. Pinelo M, Zeuner B, Meyer AS (2010) Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity. Food Bioprod Process 88(2–3):259–265CrossRefGoogle Scholar
  17. Rai P, Rai C, Majumdar GC, DasGupta S, De S (2006) Resistance in series model for ultrafiltration of mosambi (Citrus sinensis (L.) Osbeck) juice in a stirred continuous mode. J Membr Sci 283(1–2):116–122CrossRefGoogle Scholar
  18. Rai P, Rai C, Majumdar GC, Dasgupta S, De S (2008) Storage study of ultrafiltered mosambi (Citrus sinensis (L.) Osbeck) juice. J food Process Preserv 32(6):923–934CrossRefGoogle Scholar
  19. Ranganna S (2005) Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education, New DelhiGoogle Scholar
  20. Sagu ST, Karmakar S, Nso EJ, De S (2014a) Primary clarification of banana juice extract by centrifugation and microfiltration. Sep Sci Technol 49(8):1156–1169CrossRefGoogle Scholar
  21. Sagu ST, Nso EJ, Karmakar S, De S (2014b) Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chem 151:182–190CrossRefGoogle Scholar
  22. Salomão BD, Muller C, Amparo HC, Aragão GM (2014) Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Bra J Microbiol 45(1):49–58CrossRefGoogle Scholar
  23. Sehwag S, Das M (2015) Nutritive, therapeutic and processing aspects of jamun, Syzygium cuminii (L.) Skeels: an overview. Indian J Nat Prod Resour 5(4):295–307Google Scholar
  24. Shahnawaz M, Sheikh SA (2011) Physicochemical characteristics of jamun fruit. J Hortic For 3(10):301–306Google Scholar
  25. Sin HN, Yusof S, Hamid NS, Rahman RA (2006) Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng 73(4):313–319CrossRefGoogle Scholar
  26. Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol 50(5):1190–1197CrossRefGoogle Scholar
  27. Singh JP, Kaur A, Singh N, Nim L, Shevkani K, Kaur H, Arora DS (2016a) In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols. LWT Food Sci Technol 65:1025–1030CrossRefGoogle Scholar
  28. Singh JP, Kaur A, Shevkani K, Singh N (2016b) Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. J Food Sci Technol 53(11):4056–4066CrossRefGoogle Scholar
  29. Vegara S, Martí N, Mena P, Saura D, Valero M (2013) Effect of pasteurization process and storage on color and shelf-life of pomegranate juices. LWT Food Sci Technol 54(2):592–596CrossRefGoogle Scholar
  30. Yang H, Xue L, Fan D, Sun T, Deng J (2015) Effects of enzymolysis, ultrafiltration and diatomaceous earth filtration on clarification of red dates (Ziziphus jujuba Mill.) juice. Asia Life Sci 24(1):427–434Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Payel Ghosh
    • 1
    • 2
  • Sourav Garg
    • 1
  • Indrani Mohanty
    • 1
  • Debashis Sahoo
    • 1
  • Rama Chandra Pradhan
    • 1
    Email author
  1. 1.Food Process Engineering DepartmentNational Institute of Technology, RourkelaRourkelaIndia
  2. 2.Department of Chemical Engineering (Food Technology)Vignan’s Foundation for Science, Technology & ResearchVadlamudi, GunturIndia

Personalised recommendations