PubAg

Chemical composition and properties of maple sap treated with an ultra high membrane concentration process

Author:

Ali, Fadi, Houde, Jessica, Charron, Carmen, Sadiki, Mustapha

Source:

Food control 2021 v.123 pp. 107728

ISSN:

0956-7135

Subject:

chemical composition, concentrates, food safety, maple syrup, nanofiltration, physical properties, polyphenols, reverse osmosis, sap, solutes, technology

Abstract:

Nanofiltration and Reverse Osmosis are membrane concentration processes originally used by maple syrup producers to preconcentrate the sap to a moderate °Brix level (8–16 °Brix). The purpose of this study is to evaluate the potential of new membrane technology to concentrate maple sap to ultra-high °Brix and to investigate the effect of this concentration on the chemical composition and physical properties of final sap concentrate. Maple sap was concentrated up to 42 °Brix using two industrial membrane units. The contents of main solutes increased with the °Brix of concentrates depending on the specific rejection rate of the membranes tested. A slight and significant decrease was observed in the availability of some solutes such as K⁺, Mn⁺⁺ and polyphenols in ultra-high-concentrated sap. However, the apparent organoleptic and physical properties of these concentrates have not been altered. According to the results of this, the new membrane process allows to produce ultra-high °Brix concentrate of maple sap with interesting properties. However, further works have to be performed on this technology to more precisely determine the highest °Brix level that will minimise the affect on chemical composition and properties of concentrated sap and the corresponding maple syrup.

Agid:

7162563

https://dx.doi.org/10.1016/j.foodcont.2020.107728