Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Food Engineering Reviews

Volumn 10, Issue 2, 2018, Pages 81-94

  Saffarionpour, Shima ^a   Ottens, Marcel ^a  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Alternative techniques; Liquid food streams; Selective recovery; Volatile flavor components

Indexed keywords

ALCOHOLIC BEVERAGES; BEVERAGES; DISTILLATION; EFFLUENT TREATMENT; EXTRACTION; FLAVOR COMPOUNDS; FLUIDS; FOOD PROCESSING; FRUIT JUICES; LIQUIDS; ODORS; RECOVERY; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

ALTERNATIVE TECHNIQUES; AROMA COMPONENTS; COUNTER-CURRENT FLOW; HIGH SELECTIVITY; LIQUID FOOD; RECOVERY PROCESS; SELECTIVE RECOVERY; VOLATILE FLAVOR COMPONENTS;

PROCESSED FOODS;

EID: 85033690935     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-017-9172-8     Document Type: Review

References (110)

1. Abu-Zeid MAER, Zhang Y, Dong H, Zhang L, Chen H-L, Hou L (2015) A comprehensive review of vacuum membrane distillation technique. Desalination 356:1–14
2. Araujo WA, Alvarez MET, Wolf-Maciel MR (2008) Evaluation of pervaporation process for recovering a key orange juice flavour compound: modeling and simulation. Comput Aided Chem Eng 25:175–180
3. Aroujalian A, Raisi A (2007) Recovery of volatile aroma components from orange juice by pervaporation. J Membr Sci 303:154–161
4. Bagger-Jørgensen R, Meyer AS, Pinelo M, Varming C, Jonsson G (2011) Recovery of volatile fruit juice aroma compounds by membrane technology: sweeping gas versus vacuum membrane distillation. Innov Food Sci Emerg 12:388–397
5. Bagger-Jørgensen R, Meyer AS, Varming C, Jonsson G (2004) Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation. J Food Eng 64:23–31
6. Barcelo C, Gassiot M (1978) Determination of diacetyl in beer by gas chromatography with flame-ionization detection. J Chromatogr 147:463–469
7. Bejarano A, Del Valle JM (2017) Countercurrent fractionation of aqueous apple aroma constituents using supercritical carbon dioxide. J Supercrit Fluids 120:266–274
8. Bejarano A, Simoes PC, Del Valle JM (2016) Fractionation technologies for liquid mixtures using dense carbon dioxide. J Supercrit Fluids 107:321–348
9. Belisario-Sanchez YY, Taboada-Rodriguez A, Marin-Iniesta F, Lopez-Gomez A (2009) Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1 diphenyl-2-picrylhydrazyl method. J Agric Food Chem 57:6770–6778
10. BeverageMarketTrends (2015) Global alcoholic drinks market size, share, development, growth and demand forecast to 2020—industry insights by segment, by distribution channel and by geography. http://www.reportlinker.com/p03605424-summary/Global-Alcoholic-Drinks-Market-Size-Share-Development-Growth-and-Demand-Forecast-to-Industry-Insights-by-Segment-Beer-Cider-FABs-by-Distribution-Channel-Supermarkets-Hypermarkets-Specialist-Retailers-On-premise-Others-and-by-Geograph.html. Accessed 17 Feb 2017
11. Borjesson J, Karlsson HOE, Tragardh G (1996) Pervaporation of a model apple juice aroma solution comparison of membrane performance. J Membr Sci 119:229–239
12. Bourseau P, Masse A, Cros S, Vandanjon L, Jaouen P (2014) Recovery of aroma compounds from seafood cooking juices by membrane processes. J Food Eng 128:157–166
13. Branen AL, Davidson PM, Salminen S, Thorngate JH III (2002) Food Additives, 2nd edn. Dekker, M. Inc., Basel
14. Brazinha C, Crespo JG (2009) Aroma recovery from hydro alcoholic solutions by organophilic pervaporation: modeling of fractionation by condensation. J Membr Sci 341:109–121
15. Brunner G (2005) Supercritical fluids: technology and application to food processing. J Food Eng 67:21–33
16. Carpine D, Dagostin LA, da Silva VR, Igarashi-Mafra L (2013) Adsorption of volatile aroma compound 2-phenyl ethanol from synthetic solution onto granular activated carbon in batch and continuous modes. J Food Eng 117:370–377
17. Catarino M, Ferreira A, Mendes A (2009) Study and optimization of aroma recovery from beer by pervaporation. J Membr Sci 341:51–59
18. Catarino M, Mendes A (2011) Dealcoholizing wine by membrane separation processes. Innov Food Sci Emerg 12:330–337
19. Catarino M, Mendez A (2011) Non-alcoholic beer—a new industrial process. Sep Purif Technol 79:342–351
20. ChemAxon https://www.chemaxon.com/. Accessed 16 Feb 2017
21. Chen G, Yang X, Wang R, Fane AG (2013) Performance enhancement and scaling control with gas bubbling in direct contact membrane distillation. Desalination 308:47–55
22. Cheng P-S (2016) Method of producing an aromatised food or beverage product
23. Cinelli G, Avino P, Notadonato I, Centola A, Russo MV (2014) Study of XAD-2 adsorbent for the enrichment of trace levels of phthalate esters in hydroalcoholic food beverages and analysis by gas chromatography coupled with flame ionization and ion-trap mass spectrometry detectors. Food Chem 146:181–187
24. Conetech (2016) http://www.conetech.com/. Accessed 23 Nov 2016
25. Da Porto C, Decorti D (2010) Countercurrent supercritical fluid extraction of grape-spirit. J Supercrit Fluids 55:128–131
26. Da Silva LF, Guerra CC, Klein D, Bergold AM (2017) Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wine. Food Chem 227:158–165
27. Da Silva Padilha CV, Miskinis GA, de Souza MEA O, Pereira GE, de Oliveira D, Bordignon-Luiz MT, dos Santos Lima M (2017) Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chem 228:106–115
28. Da Silva RPFF, Rocha-Santos TAP, Duarte AC (2016) Supercritical fluid extraction of bioactive compounds. Trends Anal Chem 76:40–51
29. Del Olmo Á, Blanco CA, Palacio L, Prádanos P, Hernández A (2014) Pervaporation methodology for improving alcohol-free beer quality through aroma recovery. J Food Eng 133:1–8. 10.1016/j.jfoodeng.2014.02.014
30. Del Valle JM (2015) Extration of natural compounds using supercritical CO2: going from the laboratory to the industrial application. J Supercrit Fluids 96:180–199
31. Dellacassa E, Trenchs O, Farina L, Debernardis F, Perez G, Boido E, Carrau F (2017) Pineapple (Ananas comosus L. Merr.) wine production in Angola: characterization of volatile aroma compounds and yeast native flora. Int J Food Microbiol 241:161–167
32. Dias Canteli AM, Carpine D, de Paula Scheer A, Mafra MR (2014) Fixed-bed column adsorption of the coffee aroma compound benzaldehyde from aqueous solution onto granular activated carbon from coconut husk. LWT-Food Sci Technol 59:1025–1032
33. Diban N, Voinea OC, Urtiaga A, Ortiz I (2009) Vacuum membrane distillation of the main pear aroma compound: experimental study and mass transfer modeling. J Membr Sci 326:64–75. 10.1016/j.memsci.2008.09.024
34. Dongmo SN, Procopio S, Sacher B, Becker T (2016) Flavor of lactic acid fermented malt based beverages: current status and perspectives. Trends Food Sci Technol 54:37–51
35. Drioli E, Ali A, Macedonio F (2015) Membrane distillation: recent developments and perspectives. Desalination 356:56–84
36. Dulsat-Serra N, Quintanilla-Casas B, Vichi S (2016) Volatile thiols in coffee: a review on their formation, degradation, assessment and influence on coffee sensory quality. Food Res Int 89:982–988
37. Erten ES, Cadwallader KR (2017) Identification of predominant aroma components of raw, dry roasted and oil roasted almonds. Food Chem 217:244–253
38. Ferrarini R, Ciman GM, Camin F, Bandini S, Gostoli C (2016) Variation of oxygen isotopic ratio during wine dealcoholization by membrane contactors: experiments and modelling. J Membr Sci 498:385–394
39. Figoli A, Tagarelli A, Cavaliere B, Voci C, Sindona G, Sikdar SK, Drioli E (2009) Evaluation of pervapoartion process for kiwifruit juice by SPME-GC/ion trap mass spectrometry. Desalination 250:1113–1117
40. Food additives, Ameliorating the flavors, Enriching the food. http://www.foodadditivesworld.com/flavorings.html. Accessed 9 Aug 2017
41. Garcia V, Diban N, Gorri D, Keiski R, Urtiaga A, Ortiz I (2008) Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation. J Chem Technol Biotechnol 83:973–982
42. Gracia I, Rodriguez JF, Garcia MT, Alvarez A, Garcia A (2007) Isolation of aroma compounds from sugar cane spirits by supercritical CO2. J Supercrit Fluids 43:37–42
43. Guiochon G, Felinger A, Shirazi DG, Katti AM (2006) Fundamentals of preparative and nonlinear chromatography, 2nd edn. Elsevier Academic Press, San Diego
44. Hage DS, Cazes J (2005) Handbook of affinity chromatography, vol 92, 2nd edn. Taylor and Francis, Boca Raton
45. Hasanoğlu A, Rebolledo F, Plaza A, Torres A, Romero J (2012) Effect of the operating variables on the extraction and recovery of aroma compounds in an osmotic distillation process coupled to a vacuum membrane distillation system. J Food Eng 111:632–641. 10.1016/j.jfoodeng.2012.03.004
46. Heijman G, De Bruin WJ, Verhoeven MJ (2014) Process for the production of a liquid coffee concentrate. PCT/NL2012/050543
47. Isci A, Sahin S, Sumnu G (2006) Recovery of strawberry aroma compounds by pervaporation. J Food Eng 75:36–42
48. Jiang X, Cheng J, Zhou H, Li F, Wu W, Ding K (2015) Polyaniline-coated chitosan-functionalized magnetic nanoparticles: preparation for the extraction and analysis of endocrine-disrupting phenols in environmental water and juice samples. Talanta 141:239–246
49. Kalayioglu Z, Erim FB (2017) Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chem 221:496–507
50. Karlsoon HOE, Loureiro S, Tragardh G (1995) Aroma compound recovery with pervaporation-temperature effects during pervaporation of a muscat wine. J Food Eng 26:177–191
51. Karlsoon HOE, Tragardh G (1996) Applications of pervapoartion in food processing. Trends Food Sci Technol 7:78–83
52. Karlsson HOE, Tragardh G (1997) Aroma recovery during beverage processing. J Food Eng 34:159–178
53. Kiralan M (2012) Volatile compounds of black cumin seeds (Nigella savita L.) from microwave-heating and conventional roasting. J Food Sci 77:481–484
54. Kupska M, Chmiel T, Jedrkiewicz R, EWardencki W, Namiesnik J (2014) Comprehensive two-dimensional gas chromatography for determination of the terpenes profile of blue honeysuckle berries. Food Chem 152:88–93
55. Lee LW, Tay GY, Cheong MW, Curran P, Yu B, Liu SQ (2017) Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. LWT-Food Sci Technol 77:225–232
56. Lipzinki F, Olsson J, Tragardh G (2002) Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part1. Simulation and performance. J Food Eng 54:183–195
57. Liu Q-R et al (2017) Preparation and stabilization behavior of octenyl succinic esters of soybean soluble polysaccharide in acidified milk beverages. Food Hydrocoll 63:421–428
58. Margallo M, Aldaco R, Barcelo A, Diban N, Ortiz I, Irabien A (2015) Life cycle assessment of technologies for partial dealcoholisation of wines. Sus Prod Consump 2:29–39
59. Marketresearch.com Global natural colors and flavors market, by types, applications and geography: Forecast up to 2017. MarketsandMarkets
60. Marketsandmarkets.com (2015) Food flavors market by type (chocolate, vanilla, fruits & nuts, others), origin (natural, synthetic), application (beverages, savory & snacks, bakery & confectionery, dairy & frozen products, others), & by region-global forecast to 2020. www.marketsandmarkets.com/Market-Reports/food-flavors-market-93115891.html. Accessed 16 Feb 2017
61. Maroulis ZB, Saravacos GD (2003) Food process design. Marcel Dekker Inc., New York
62. Martinez JL (2008) Supercritical fluid extraction of nutraceuticals and bioactive compounds. Taylor & Francis Group, Boca Raton
63. Matias-Guiu P, Rodriguez-Bencomo JJ, Orriols I, Perez-Correa JR, Lopez F (2016) Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux. Food Chem 213:40–48
64. Medina I, Martinez JL (1997) Dealcoholisation of cider by supercritical extraction with carbon dioxide. J Chem Tech Biotechnol 68:14–18
65. Mendez Sevillano D, Van der Wielen LAM, Hooshyar N, Ottens M (2014) Resin selection for the separation of caffeine from green tea catechins. Food Bioprod Process 92:192–198
66. Motta S, Guaita M, Petrozziello M, Ciambotti A, Panero L, Solomita M (2017) Comparison of the physichochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques. Food Chem 221:1–10
67. Mottram DS (2007) The Maillard reaction: source of flavour in thermally processed foods. In: Berger RG (ed) Flavors and fragrances, Chemistry, Bioprocessing and Sustainability. Springer-Verlag, Berlin Heidelberg
68. Müller M, Bellut K, Tippmann J, Becker T (2016) Physikalische Verfahren zur Entalkoholisierung vershiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale. Chem Ing Tech 12:1911–1928
69. Nunez Montoya GA (2013) Development of a simulation tool for the economic optimization of an extraction plant for vegetable substrates using supercritical CO2. Pontificia Universidad Catolica de Chile
70. Olsson J, Tragardh G (1999) Influence of feed flow velocity on pervaporation aroma recovery from a model solution of apple juice aroma compounds. J Food Eng 39:107–115
71. Ottens M, Chilamkurthi S (2010) In: Rizvi S (ed) Separation, extraction and concentration processes in the food, beverage and neutraceutical industries. Woodhead Publishing series
72. Ottens M, Saffarionpour S, Noordman TR (2016) Method of producing beer having a tailored flavour profile. Patent EP3193632 (A1)
73. Pereira CC, Rufino JM, Habert AC, Nobrega R, Cabral LMC, Borges CP (2002) Membrane for processing tropical fruit juice. Desalination 148:57–60
74. Perrut M, Nunes Da Ponte M (1997) The extraction of aromas from fermented and distilled beverages. Proceedings of the 4th International Symposium on Supercritical fluids,ISBN 4–925085–02-6 C:845
75. Pires EJ, Teixeira JA, Branyik T, Vicente AA (2014) Yeast: the soul of beer’s aroma—a review of flavor-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 98:1937–1949
76. Plaza-Bolanos P, Frenich AG, Martinez Vidal JL (2010) Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. J Chromatogr A 1217:6303–6326
77. Purwasasmita M, Kurnia D, Mandias FC, Khoiruddin, Wenten IG (2015) Beer dealcoholization using non-porous membrane distillation. Food Bioprod Process 94:180–186
78. Raisi A, Aroujalian A (2011) Aroma compound recovery by hydrophobic pervaporation: the effect of membrane thickness and coupling phenomena. Sep Purif Technol 82:53–62
79. Rao MA, Rizvi SSH, Datta AK, Ahmed J (2014) Engineering properties of foods, 4th edn. Taylor & Francis Group LLC, Boca Raton
80. Rebecchi S, Pinelli D, Bertin L, Zama F, Fava F, Frascari D (2016) Volatile fatty acids recovery from the effluent of an acidogenic digestion process fed with grape pomace by adsorption on ion exchange resins. Chem Eng J 306:629–639
81. Reineccius G (2005) Flavor chemistry and technology, 2nd edn. Taylor & Francis Group, LLC, Boca Raton
82. Ruiz-Rodriguez A et al (2012) Supercritical CO2 extraction applied toward the production of a functional beverage from wine. J Supercrit Fluids 61:92–100
83. Saffarionpour S, Mendez Sevillano D, Van der Wielen LA, Noordman T, Brouwer E, Ottens M (2016) Selective adsorption of flavor-active components on hydrophobic resins. J Chromatogr A 1476:25–34
84. Salgado CM, Fernández-Fernández E, Palacio L, Carmona FJ, Hernández A, Prádanos P (2017) Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines. Food Bioprod Process 101:11–21
85. Sanchez-Carmago AP, Mendiola JA, Ibanez E, Herrero M (2014) Supercritical fluid extraction. References Module in Chemistry, Mol Sci Chem Eng, Elsevier Inc. 10.1016/B978-0-12-409547-2.10753-X
86. Saravacos G, Kostaropoulos AE (2016) Handbook of food processing equipment. Springer International Publishing, Switzerland
87. Schmidt-Traub H, Schulte M, Seidel-Morgenstern A (2012) Preparative chromatography, 2nd edn. John Wiley & Sons, Hoboken
88. Schmidtke LM, Blackman JW, Agboola SO (2012) Production technologies for reduced alcoholic wines. J Food Sci 71:R25–R41
89. Schmitz Ongaratto R, Marmo do Nascimento Silva M, da Cunha Lage PL, Piacsek Borges C (2015) Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties. J Food Eng 159:1–8
90. Señoráns FJ, Ruiz-Rodriguez A, Ibanez E, Tabera J, Reglero G (2003) Isolation of brandy aroma by countercurrent supercritical fluid extraction. J Supercrit Fluids 26:129–135
91. Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects—a review. J Funct Foods 18:820–897
92. She M, Hwang ST (2006) Recovery of key aroma components from real flavour concentrates by pervaporation. J Membr Sci 279:86–93
93. Silvestre WP, Agostini F, LAR M, Pauletti GF (2016) Fractionation of green mandarin(Citrus deliciosa Tenore) essential oil by vacuum fractional distillation. J Food Eng 178:90–94
94. Soni V, Abildskov J, Jonsson G, Gani R (2008) Modeling and analysis of vacuum membrane distillation for the recovery of volatile aroma compounds from black currant juice. J Membr Sci 320:442–455. 10.1016/j.memsci.2008.04.025
95. Steen I, Waehrens SS, Petersen MA, Munchow M, Bredie WLP (2017) Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chem 219:61–68
96. Suriyaphan O, Drake M, Chen XQ, Cadwallader KR (2001) Characteristic aroma components of British farmhouse cheddar cheese. J Agric Food Chem 49:1382–1387
97. Takacs L, Vatai G, Korany K (2007) Production of alcohol free wine by pervapoartion. J Food Eng 78:118–125
98. Tan J, Li R, Jiang Z-T (2014) Discrimination of fresh fruit juices by a fluorescent sensor array for carboxylic acids based on molecularly imprinted titania. Food Chem 165:35–41
99. Tang N et al (2016) High permeation flux polypropylene/ethylene vinyl acetate co-blending membranes via thermally induced phase separation for vacuum membrane distillation desalination. Desalination 394:44–55
100. Trabelsi D et al (2016) Supercritical extraction from Citrus aurantium amara peels using CO2with ethanol as CO-solvent. J Supercrit Fluids 117:33–39
101. Valentas KJ, Rotstein E, Singh RP (1997) Handbook of food engineering practice. CRC Press LLC, Boca Raton
102. Verhoef A, Figoli A, Leen B, Bettens B, Drioli E, Van der Bruggen B (2008) Performance of a nanofiltration membrane for removal of ethanol from aqueous solutions by pervaporation. Sep Purif Technol 60:54–63
103. Victor-Ortega MD, Ochando-Pulido JM, Martinez-Ferez A (2016a) Phenols removal from industrial effluents through novel polymeric resins: kinetics and equilibrium studies. Sep Purif Technol 160:136–144
104. Victor-Ortega MD, Ochando-Pulido JM, Martnez-Ferez A (2016b) Performance and modeling of continuous ion exchnage processes for phenols recovery from olive mill wastewater. Process Saf Environ 100:242–251
105. Villanueva Bermejo D, Ibanez E, Reglero G, Fornari T (2016) Effect of cosolvents (ethyl lactate, ethyl acetate and ethanol) on the supercritical CO2 extraction of caffeine from green tea. J Supercrit Fluids 107:507–512
106. Wang J, JHuang S, Wang P, Yang Y (2016) Method development for the analysis of phthalate esters in tea beverages by ionic liquid hollow fibre liquid-phase microextraction and liquid chromatographic detection. Food Control 67:278–284
107. Weschenfelder TA, Lantin P, Viegas MC, de Castilhos F, Scheer AP (2015) Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process. J Food Eng 159:57–65. 10.1016/j.jfoodeng.2015.03.018
108. Wylock C, Eloundou Mballa PP, Heilporn C, Debaste F, Fauconnier M-L (2015) Review on the potential technologies for aroma recovery from food industry flue gas. Trends Food Sci Technol 46:68–74
109. Yousuf A, Bonk F, Bastidas-Oyanedel J-R, Schmidt JE (2016) Recovery of carboxylic acids produced during dark fermentation of food waste by adsorption on Amberlite IRA-67 and activated carbon. Bioresour Technol 217:137–140
110. Zhou Q, Qian Y, Qian MC (2015) Analysis of volatile phenols in alcoholic beverages by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrmetery. J Chromatogr A 1390:22–27