Recovery of phenolic compounds from pequi (Caryocar brasiliense Camb.) fruit extract by membrane filtrations: Comparison of direct and sequential processes

Magalhães, Flávia de Santana; Sá, Marcelo De Souza Martins; Cardoso, Vicelma Luiz; Reis, Miria Hespanhol Miranda

doi:10.1016/j.jfoodeng.2019.03.025

Cited by 40 publications

(19 citation statements)

References 33 publications

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“…Overall, a reduction of TPC has been identified after the guava juice was filtered, with 19.7, 27.64, 20.4 and 24.52% reduction when the process was performed at an OP of 1.0, 1.5, 2.0 and 2.5 bar, respectively. Reductions in turbidity and total solids are desirable to obtain a clarified extract, but reductions in polyphenols compromise the nutrition quality of the extract (de Santana Magalhães et al, 2019). The reduction of TPC in the permeate might be due to interaction with compounds rejected by the membranes (Castro-Muñoz et al, 2018).…”

Section: Turbidity and Colourmentioning

confidence: 99%

Clarification of guava juice by an ultrafiltration process: analysis on the operating pressure, membrane fouling and juice qualities

Omar¹,

Nor²,

Basri³

et al. 2020

Food Res.

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Fresh guava juice was clarified using ultrafiltration (UF) process on a laboratory scale in this study. The observation was undertaken to determine the effect of the operating pressure (OP) on the permeate flux (J) behaviour, the fouling mechanisms as well as the quality attributes of the guava juice i.e. pH, turbidity, colour, total soluble solids (TSS), total phenolic content (TPC) and ascorbic acid content (AAC). The clarification of guava juice was performed in a batch mode using a 100 kDa polymeric membrane in a dead-end module at an operating pressure OP of 1.0, 1.5, 2.0 and 2.5 bar. The results showed that a high OP resulted in high flux during the UF process. The flux-pressure curves exhibited no increase for an OP higher than 2.0 bar (Plim), with a limiting flux (Jlim) identified at 17.22 kg/m2 /hr. Intermediate and total pore-blocking has been identified as the major fouling mechanisms in the process. The resulting juice after filtration showed a reduction of more than 97% turbidity with a lower TSS by 7 to 17%, compared to the fresh juice. The UF process permitted a good level of clarification with improvement in colour properties with a stable pH at 3.8. However, a 19 to 27% and 18 to 22% reduction of TPC and AAC, respectively were found in the filtered juice with respect to the fresh juice. For appropriate flux behaviour and juice quality attributes, the process UF should be conducted at 2.0 bar.

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Section: Turbidity and Colourmentioning

confidence: 99%

Clarification of guava juice by an ultrafiltration process: analysis on the operating pressure, membrane fouling and juice qualities

Omar¹,

Nor²,

Basri³

et al. 2020

Food Res.

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“…As also related byCacace and Mazza (2003), higher temperatures increase the solubilization of bioactive compounds due to the increase of solubility and diffusion coefficients of these compounds in water.However, as presented inFigures 1-4, the temperature increase from 353 to 363 K caused a decrease in the concentrations of bioactive compounds for all the evaluated parameters Bindes et al (2019). andde Magalhães et al (2019) also observed that temperatures greater than 353 K cause degradation of bioactive compounds.As presented inFigure 1, the maximum extraction of polyphenol compounds was observed at 65 min and 353 K. The highest value of TPC was 5.48 ± 0.13 mg GAE /g of fresh fruit at 65 min of extraction and 353 K. The concentration of total polyphenol compounds found in this work for purple araça fruit is in accordance to the value reported byVasco et al (2008) for different guava fruits (4.62 ± 1.28 mg GAE /g of fresh fruit). Araça fruit is also reported in Brazil as the "little guava".…”

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confidence: 70%

Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Ferreira

Magalhães

Cardoso

et al. 2020

J Food Process Engineering

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This study evaluated the kinetics of extraction for bioactive compounds from purple araça fruit followed by the microfiltration process for extract clarification. The parametric study showed time (up to 60 min) and temperature (313, 333, 353, and 363 K) influences on the extraction of bioactive compounds from purple araça fruit. Extraction kinetics were adjusted to the second order kinetic model (R2 > 0.9871). The best extraction conditions were at 353 K for 45 min. Purple araça fruit extract presented total phenolic and flavonoid contents of 5.29 ± 0.12 mgGAE g−1 and 2.79 ± 0.09 mgRutin g−1, respectively, FRAP value of 21.77 ± 1.10 mgFeSO4 g−1 and DPPH antioxidant capacity of 48.85 ± 2.02%. Concentrations of gallic acid, (−)‐Epicatechin, and (−)‐Epigallocatechin were 132.01 ± 1.22, 127.03 ± 1.45, and 60.45 ± 0.59 μg g−1, respectively. The microfiltration process with an acetate cellulose membrane of 0.22 μm pore size was efficient for clarifying the purple araça fruit extract, with steady state flux of 4.17 × 10−6 m3s−1 m−2 and reductions in total solids from 2.83 ± 0.01 to 1.43 ± 0.02%, without significant reductions in the concentration of bioactive compounds. These results suggest the valorization of purple araça fruit as a promising source of bioactive compounds for cosmeceutical, pharmaceutical and food industries and application of the microfiltration process for clarification purposes.Practical ApplicationsPurple araça (Psidium myrtoides) is a tropical and exotic fruit with considerable concentration of bioactive compounds. The purple araça fruit extract presents higher concentration of bioactive compounds than other fruits from the same Psidium species, such as the guava fruit. Suggested aqueous extraction conditions are temperature and time of 80°C 45 min, respectively. The microfiltration process is then proposed for extract clarification, with substantial reductions in total solid concentration and turbidity, without reducing bioactive compound concentrations. Thus, the microfiltered purple araça fruit presents suitable characteristics to be used as a ready‐to‐drink product or to be submitted for further concentration processes.

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“…Blueberry extracts were obtained independently according to a described method [ 19 ] with some modifications. Briefly, 25 g blueberries crushed with a food processor (JYL-C022E, Joyoung, Hangzhou, China) were dispersed in 2 L pure water in a glass bottle on a magnetic stirrer (HJ-4, YUHUA, Gongyi, China) at a speed of 750 rpm in 25 °C for 1 h in the dark.…”

Section: Methodsmentioning

confidence: 99%

Identification of Anthocyanins and Their Fouling Mechanisms during Non-Thermal Nanofiltration of Blueberry Aqueous Extracts

et al. 2021

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Organic fouling in the nanofiltration (NF) process, which is a non-thermal technology to recover active components, is a critical problem limiting its applications. This study seeks to identify the anthocyanins on the NF membrane and explore their fouling mechanisms during concentration of blueberry extracts. Seven kinds of monomeric anthocyanins in foulants—delphinidin-3-O-galactoside, delphinidin-3-O-glucoside, delphinidin-3-O-arabinoside, cyanidin-3-O-galactoside, petunidin-3-O-galactoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside—were identified. Moreover, chalcone, myricetin derivative, and an unknown substance with [M+H]+ at m/z 261.1309, which is the fragment ion corresponding to the break of glycoside bond of anthocyanins, were obtained. Interactions between anthocyanins and membrane made from polyamide were principally governed by the CH-π and π-π stacking of aromatic rings, the establishment of hydrogen bonds, and electrostatic interaction. This study will be helpful to further control fouling and choice of cleaning agents in concentration of anthocyanins-rich extracts.

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Recovery of phenolic compounds from pequi (Caryocar brasiliense Camb.) fruit extract by membrane filtrations: Comparison of direct and sequential processes

Cited by 40 publications

References 33 publications

Clarification of guava juice by an ultrafiltration process: analysis on the operating pressure, membrane fouling and juice qualities

Clarification of guava juice by an ultrafiltration process: analysis on the operating pressure, membrane fouling and juice qualities

Enhanced conditions to obtain a clarified purple araça (Psidium myrtoides) fruit extract

Identification of Anthocyanins and Their Fouling Mechanisms during Non-Thermal Nanofiltration of Blueberry Aqueous Extracts

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