Impact of High-Shear Homogenization Pretreatment on Process Productivity, Economic Feasibility, and Product Quality During Long-Term Crossflow Microfiltration of Andean Blackberry Juice

Although CFM is a promising non-thermal stabilization technology for blackberry juice, its industrial application is limited by permeate flux decline during long-term operation, while most previous studies have focused on short processing times. This study evaluated the effect of high-shear homogenization prior to enzymatic depectination on flux decline, product quality, and techno-economic feasibility during CFM. Juice processed by conventional grinding, high-shear homogenization, and enzymatic treatment was filtered through a 0.2-µm ceramic membrane at 150 kPa using feed volumes of 100–400 L. Homogenization reduced particle size and suspended insoluble solids, resulting in higher permeate flux, improved flux stability, and greater productivity. Flux decline analysis showed that high-shear homogenization extended the stable filtration regime and delayed severe fouling, sustaining an average Jpx of 65.3 L h−1 m−2 at VCR ~30 with feed volumes up to 400 L. Product quality was preserved, ensuring microbial reduction while improving anthocyanin and ellagitannin recovery (95% and 80%, respectively) and enhancing blackberry aroma. In addition, HS3+E reduced energy consumption and beverage production cost while achieving a positive NPV and a 21% IRR. Overall, homogenization improved the industrial feasibility of long-term CFM processing of Andean blackberry juice.