The concentration and deacidification of reclaimed condensate from processed peaches (Prunus persica L. Batsch) using ultrafiltration

Peach condensate produced from a commercial process to concentrate peach soluble solids has been considered to be a waste effluent. This study demonstrated that the condensate can be used as a resource to increase the value of the final product. The puree and condensate fractions were generated from two peach cultivars classified as a low acid peach (A-142) and a high acid peach (A-9), respectively. The fresh processed purees and condensate fractions were compared using analytical techniques. The condensates were concentrated using an ultrafiltration membrane system to remove water and partition soluble constituents. The concentrated fractions were subsequently added back to the puree to form a sugar and flavor enhanced product. The condensates processed through the ultrafiltration system contained an increased concentration of sugars, polyphenolics, and volatile compounds compared to the original single strength condensate. Concentrated condensate was added back to the puree at varying amounts to make a final puree blend. The final puree of both cultivars had an increase in soluble solids, total acidity, and brix/acid ratio. The lightness and yellowness of the product decreased as the amount of condensate added back increased.