Deacidification of concentrated cranberry juice by electrodialysis with bipolar membranes: A feasibility and comprehensive study

Electrodialysis with bipolar membranes (EDBM) recently shown promising outcomes as a novel green technology to deacidify cranberry juice without altering its polyphenolic compounds, responsible for many health benefits. The performance of EDBM depends on many factors, including the concentration of the treated solution. While previous research only deacidified cranberry juice by EDBM with concentration of 8°B, the present study aimed to assess the physicochemical attributes of more concentrated juices and the effect of using specific ones (5°B, 15°B, 25°B and 35°B) during EDBM on deacidification and electrodialytic parameters evolution. Optimal juice characteristics for EDBM use (viscosity, conductivity) were exhibited at 25°B. The 4 selected juice concentrations were successfully deacidified by 39.0 ± 2.5 % but with significantly different process times (from 46 ± 2 min to 471 ± 16 min). Extended treatment duration led to a slight loss in anthocyanins and proanthocyanidins, likely due to increased polyphenols-membranes interactions, which contributed to system resistance growth. However, the reduction in citric (32 ± 3 %) and malic (61 ± 4 %) acids remained consistent, regardless of the juice concentration. This work confirmed the feasibility of producing a concentrated and deacidified cranberry juice by EDBM, that can represent a great potential to the functional food market. • Optimal properties (conductivity, viscosity) were obtained from 25°B cranberry juice. • Different concentrations of cranberry juice were deacidified by 40 % using EDBM. • Longer treatment, with high juice concentration, facilitated fouling development. • A similar quantity of citric and malic acid was extracted from each treated juice. • Regardless of juice concentration, 1.44 Wh/g of organic acid migrated was consumed.