Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification

Balyan, Upasna; Verma, Satya Pal; Sarkar, Biswajit

doi:10.1016/j.jarmap.2018.12.002

Cited by 11 publications

(12 citation statements)

References 32 publications

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“…Balyan et al. (2019) evaluated the purification of jamun leaf extract by using microfiltration membranes (0.1, 0.22, 0.45 and 0.8 µm) and noted that decrease in permeate flux was attributed to the blocking of pores followed by gradual cake formation. These results suggest that fouling mechanisms during membrane filtration generally depend on specific interactions between membrane and different solutes in the feed stream, membrane material and pore size, operating parameters and the nature of the solutes to be filtered (Balyan et al., 2019; Cassano et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The worst adjustment (R 2 = 0.9733) was observed for cake forma- different solutes in the feed stream, membrane material and pore size, operating parameters and the nature of the solutes to be filtered (Balyan et al, 2019;Cassano et al, 2017).…”

Section: Without Centrifugationmentioning

confidence: 99%

“…Madrona et al (2018) evaluated the microfiltration of genipap extract through cellulose ester membranes (0.8, 0.3 and 0.22 µm) at 1 bar of transmembrane pressure and reported that the major fouling mechanism was cake formation. Balyan et al (2019) evaluated the purification of jamun leaf extract by using microfiltration membranes (0.1, 0.22, 0.45 and 0.8 µm) and noted that decrease in permeate flux was attributed to the blocking of pores followed by gradual cake formation. These results suggest that fouling mechanisms during membrane filtration generally depend on specific interactions between membrane and…”

Section: Ta B L Ementioning

confidence: 99%

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Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

Paraíso

Santos

Bessa

et al. 2020

J. Food Process. Preserv.

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This work evaluates a filtration process with and without centrifugation through asymmetric spinel hollow membranes for clarification of hibiscus extract. The centrifugation step increased the steady state flux through the membrane in 23.4%. Complete pore blockage was the main fouling mechanism and polysaccharides, proteins and phenolic compounds were mostly responsible for fouling. After sequential membrane filtration, total soluble solids, total solids and L* color coordinate (luminosity) were reduced from 5.53 to 4.03 °Brix, 47,120 to 37,780 mg/L, and 15.69 to 22.03, respectively. Seven individual bioactive compounds were identified in both extract and permeate by ultra performance liquid chromatography-mass spectrometer. The filtrated extract showed greater stability than the feed extract after 20 storage days (reduction of 43.1% in tea cream formation). The sequential centrifugation and filtration through asymmetric spinel hollow membranes can be potentially applied to produce hibiscus ready-to-drink tea with high antioxidant content. Practical applications Membrane separation process is a filtration technique based on the permeation of solute molecules through a semipermeable membrane. The ceramic membrane is widely used for the purification and clarification of food products, but the cost of material is a disadvantage for the use of filtration processes. This work demonstrated the possibility of exploring the use of asymmetric spinel hollow membrane in clarification and increased stability of teas ready for consumption. This membrane presents composition of 25 wt% of dolomite and 75 wt% of alumina, thus presenting high stability, high permeate flows and low-cost ceramic material. This filtration technology membrane can also be combined as a pre-treatment, such as centrifugation, thus improving filtration efficiency and product stability. Finally, the new membrane used was feasible to produce a hibiscus tea ready-to-drink rich in antioxidants. How to cite this article: Paraíso CM, dos Santos SS, Pereira Bessa L, et al. Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffa L.) extract clarification: Flux modeling and extract stability.

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Section: Resultsmentioning

confidence: 99%

Section: Without Centrifugationmentioning

confidence: 99%

Section: Ta B L Ementioning

confidence: 99%

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Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

Paraíso

Santos

Bessa

et al. 2020

J. Food Process. Preserv.

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“…Contudo, à medida que as frutas amadurecem, geralmente ocorre uma redução da adstringência, que é atribuída à perda de solubilidade do tanino. Em pequenas proporções ou em combinação com outros componentes do alimento, a adstringência pode contribuir para um sabor desejável, como ocorre em vinhos e fermentados elaborados com cultivares de frutas pigmentadas (AGOSTINI-COSTA e SILVA, 2009;SEVERO et al, 2010;SANTIAGO et al, 2014;GUEDES et al, 2017;BALYAN et al, 2019).…”

Section: Introductionunclassified

“…Os estudos do jambolão são voltados principalmente à composição química e aos seus efeitos benéficos, como o potencial antimicrobiano, diurético, antihipertensivo, antioxidante, antialérgico e anti-inflamatório, sendo as suas propriedades medicinais ligadas ao conteúdo de compostos fenólicos, flavonóides e antocianinas (SRIVASTAVA e CHANDRA, 2013;PESSOA et al, 2014;SINGH et al, 2016;DE CARVALHO TAVARES et al, 2016;VENUGOPAL et al, 2018;BALYAN et al, 2019). Não existem muitas pesquisas referentes à utilização deste fruto no processamento de alimentos, podendo ser citados trabalhos com a produção de iogurte, sorvete, néctar e fermentado (BEZERRA et al, 2015;SOARES et al, 2018a;SOARES et al, 2018b;VENUGOPAL et al, 2018).…”

Section: Introductionunclassified

Caracterização físico-química e sensorial de fermentado de jambolão (Syzygium cumini) produzido a partir do mosto da maceração da polpa e por extração a vapor

Pinheiro

Hornes

2021

R. bras. Tecnol. Agroindustr.

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O presente trabalho teve por objetivo a caracterização físico-química e sensorial do fermentado de jambolão. As bebidas foram elaboradas a partir de dois tipos de mosto, sendo o primeiro por esmagamento da polpa e o segundo por extração a vapor. Foram realizadas as análises de acidez total, pH, sólidos solúveis, densidade, extrato seco e teor alcoólico. Participaram da análise sensorial 67 julgadores não treinados e foram avaliados os atributos cor, aparência, aroma, sabor e avaliação global a partir de uma escala hedônica de nove pontos. Os resultados das análises físico-químicas do fermentado de jambolão mostraram que os valores dos parâmetros avaliados estão dentro dos limites estabelecidos pela legislação vigente. As análises sensoriais mostraram que o fermentado produzido a partir do mosto por extração a vapor apresentou maior aceitação para os atributos avaliação global, sabor, odor e aparência, em comparação com o fermentado de mosto obtido por esmagamento e maceração da polpa.

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Exploring the Chemical and Biological Potential of Jamun (Syzygium cumini (L.) Skeels) Leaves: A Comprehensive Review

Kumari,

Kumar,

Chaudhary

et al. 2023

Chemistry & Biodiversity

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Leaves of jamun collected as agro by‐produce during the cultivation of jamun is traditionally used as ayurvedic medicine to treat diabetes, gall bladder stones and other ailments. Most of the beneficial effects of jamun leaves are associated with phytochemicals found in jamun leaves such as gallic acid, tannins, mallic acid, flavonoids, essential oils, jambolin, ellagic acid, jambosine, antimellin and betulinic acid. Jamun possess curative activities like anticancer, antidiabetic, antifertility, anti‐inflammatory, antidiarrheal, antimicrobial, antinociceptive, antioxidant, antiradiation, chemotherapeutic, and gastroprotective. The main goal of this review article is to provide information on the nutritional content, phytochemical composition and health promoting properties of jamun leaves. The review of literature based on the phytochemical composition and health promoting benefits of the jamun leaves, suggests that leaves can be used as potential constituent in the formulation of pharmacological drugs. From the review literature it is found that clinical, in‐vivo, in‐vitro studies are still required to check the health promoting effects of jamun leaves extracts on humans.

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Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification

Cited by 11 publications

References 32 publications

Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

Performance of asymmetric spinel hollow fiber membranes for hibiscus (Hibiscus sabdariffaL.) extract clarification: Flux modeling and extract stability

Caracterização físico-química e sensorial de fermentado de jambolão (Syzygium cumini) produzido a partir do mosto da maceração da polpa e por extração a vapor

Exploring the Chemical and Biological Potential of Jamun (Syzygium cumini (L.) Skeels) Leaves: A Comprehensive Review

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