Recovery and concentration of phenolic compounds in blood orange juice by membrane operations

F. Destani, A. Cassano, A. Fazio, J.P. Vincken, B. Gebriele

Research output: Contribution to journalArticleAcademicpeer-review

34 Citations (Scopus)

Abstract

Cross-flow ultrafiltration (UF) and osmotic distillation (OD) were implemented on laboratory scale to obtain formulations of interest for food and/or pharmaceutical industry starting from the blood orange juice produced in the Calabria region. The freshly squeezed juice, after a depectinization step, was submitted to an UF process in order to recover natural antioxidants, such as hydroxycinnamic acids, hydroxybenzoic acids, flavanones, flavan-3-ols, and anthocyanins. The UF permeate, with an initial total soluble solids (TSS) content of 10.5°Brix, was concentrated by OD up to a final concentration of 61.4°Brix. The performance of both processes was analyzed in terms of productivity (permeate fluxes in UF and evaporation fluxes in OD) and quality of clarified and concentrated samples through the identification and quantization of phenolic compounds. The UF membrane showed a rejection towards the identified phenolic compounds in the range 0.4–6.9% and a little decrease of the TAA (8.2%) was observed in the UF permeate in comparison with the fresh juice. Phenolic compounds were also well preserved in the retentate of the OD process as demonstrated by the constant value of the ratio between the concentration of phenolic compounds in the OD retentate and the concentration of these compounds in the UF permeate stream (in the range 5.54–6.39).
Original languageEnglish
Pages (from-to)263-271
JournalJournal of Food Engineering
Volume117
Issue number3
DOIs
Publication statusPublished - 2013

Keywords

  • osmotic distillation
  • antioxidant activity
  • bioactive compounds
  • citrus flavonoids
  • anthocyanins
  • cancer
  • evaporation
  • inhibition
  • extracts
  • kinetics

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