Concentration of acerola (malpighia emarginata dc.) juice by integrated membrane separation process

Desalination and Water Treatment

Volumn 27, Issue 1-3, 2011, Pages 130-134

  Pagani, Mônica M ^a   Rocha Leão, Maria Helena ^a   Barbosa Couto, Aline Bravo ^a   Pinto, Juliana P ^b   Ribeiro, Alan O ^c   dos Santos Gomes, Flávia ^d   Cabral, Lourdes M C ^d  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^d EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Anthocyanins; Antioxidant activity; Osmotic evaporation; Reverse osmosis; Tropical fruit; Vitamin C

Indexed keywords

MALPIGHIA EMARGINATA;

EID: 79953708558     PISSN: 19443994     EISSN: 19443986     Source Type: Journal    
DOI: 10.5004/dwt.2011.2076     Document Type: Article

References (34)

1. Mezadri, T., Villâno, D., Fernández-pachón, M. S., Garcíaparrilla, M. C., and Troncoso, A. M., 2008. Antioxidant compounds and antioxidant activity in acerola (Malphighia emarginata DC.) fruits and derivatives. J. Food Compos. Anal., 21:282–290.
2. Vendramini, A. L. A., 2003. Estudo dos compostos fenólicos da Acerola (Malphigia puncifolia L.) e de aspectos de sua degradação, UFRJ–Instituto de Química. Tese de doutorado
3. Mezadri, T., Fernández-pachón, M. S., VillañO, D., García-parrilla, M. C., and Troncoso, A. M., 2006. El fruto de la acerola:composición, características productivas e importancia económica. Archivos Latinoamericanos de Nutricíón, 56 (2):1–11.
4. Cassano, A., Conidi, C., Timpone, R., Davella, M., and Drioli, E., 2007. A membrane-based process for the clarifi cation and the concentration of the cactus pear juice, J. Food Eng., 80:914–921.
5. Alves, V. D., and Coelhoso, I. M., 2006. Orange juice concentration by osmotic evaporation and membrane distillation:a comparative study. J. Food Eng., 74:125–133.
6. Drioli, E., and Romano, M., 2001. Progress and new perspectives on integrated membrane operations for sustainable growth. Ind. Eng. Chem. Res., 40:1277–1300.
7. Bobbio, F. O., and Bobbio, P. A., 1992. Introdução à química de alimentos, 2 ed., 223Campinas:Ed. UNICAMP.
8. Onsekizoglua, P., Savas Bahcecib, K., and Jale Acar, M., 2010. Clarification and the concentration of apple juice using membrane processes:a comparative quality assessment. J. Membrane Sci., doi:10.1016/j.memsci.2010.02.004
9. Galaverna, G., Di Silvestro, G., Cassano, A., Sforza, S., Dossena, A., Drioli, E., and Marchelli, R., 2008. A new integrated membrane process for the production of concentrated blood orange juice:effect on bioactive compounds and antioxidant activity. Food Chem., 106:1021–1030.
10. Jiao, B., Cassano, A., and Drioli, E., 2004. Recent advances on membrane processes for the concentration of fruit juices:a review. J. Food Eng., 63:303–324.
11. Cassano, A., Jiao, B., and Drioli, E., 2004. Production of concentrated kiwifruit juice by integrated membrane process. Food Res. Int., 37:139–148.
12. Girard, B., and Fukumoto, L. R., 2000. Membrane processing of fruit juice and beverages:a review. Crit. Rev. Food Sci. Nutrit., 40:91–157.
13. Jesus, D. F., Leite, M. F., Silva, L. F. M., Modesta, R. D., Matta, V. M., and Cabral, L. M. C., 2007. Orange (Citrus sinensis) juice concentration by reverse osmosis. J. Food Eng., 81:287–291.
14. Gurak, P. D., Cabral, L. M. C., Rocha-Leão, M. H. M., Matta, V. M., and Freitas, S. P., 2010. Quality evaluation of grape juice concentrated by reverse osmosis. J. Food Eng., 96:421–426.
15. Bánvölgyi, S., Horváth, S., Stefanovits-Bányai, E., Békássy- Molnár, E., and Vatai, G., 2009. Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration. Desalination, 241:281–287.
16. Valdés, H., Romero, J., Saavedra, A., Plaza, A., and Bubnovich, V., 2009. Concentration of noni juice by means of osmotic distillation. J. Membrane Sci., 330:205–213.
17. Bélafi -Bakó, K., and Koroknai, B., 2006. Enhanced water flux in fruit juice concentration:Coupled operation of osmotic evaporation and membrane distillation. J. Membrane. Sci., 269:187–193.
18. Hongvaleerat, C., Cabral, L. M. C., Dornier, M., Reynes, M., and Ningsanond, S., 2008. Concentration of pineapple juice by osmotic evaporation. J. Food Eng., 88:548–552.
19. Gostoli, C., 1999. Thermal effects in osmotic distillation. J. Membrane Sci., 163:75–91.
20. Pap, N., Pongrácz, E., Jaakkola, M., Tolonen, T., Virtanen, V., Turkki, A., Horváth-Hovorka, Z., Vatai, G., and Keiski, R. L., 2010. The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis. J. Food Eng., doi:10.1016/j.jfoodeng.2010.01.024
21. Matta, V. M., Moretti, R. H., and Cabral, L. M. C., 2004. Microfiltration and reverse osmosis for clarification and concentration of acerola juice. J. Food Eng., 61:477–482.
22. Yu, Z. R., 2000. Clarification of West Indian cherry juice by ultrafiltration and microfiltration. Taiwanese J. Agr. Chem. Food Sci., 38:114–119.
23. Yu, Z. R., Tseng, C. Y., and Tzeng, W. C., 1997. Modeling study on component distribution of West Indian cherry juice in a microfiltration and ultrafiltration system. J. Chinese Agr. Chem. Soc., 35:52–60.
24. Wang, B. J., Wei, T. C., and Yu, Z. R., 2005. Effect of operating temperature on component distribution of West Indian cherry juice in a microfiltration system. Lebensmittel Wissenschaft und Technologie, 38:683–689.
25. Pagani, M. M., Ribeiro, A. O., Leao, M. H. R., Matta, V. M., and Cabral, L. M. C., Clarification and concentration of acerola juice by integrated membrane separation processes. III Congresso Internacional de Ciencia y Tecnologia de los Alimentos, 2009, Córdoba. Actas III Congresso Internacional de Ciencia y Tecnologia de los Alimentos. pp. 230
26. AOAC (Association of Official Analytical Chemists). 1997. Official methods of analysis, 16 ed. Edited by:Cunnif, Patricia. Gaithersburg, Maryland
27. Rosa, J. S., 2005. Desenvolvimento de um método rápido para análise de vitamina C por cromatografi a líquida de alta efi ciência utilizando coluna de troca iônica, UFRRJ–Departamento de Tecnologia de Alimentos. Dissertação de Mestrado
28. Lees, D. H., and Francis, F. J., 1971. Quantitative methods for anthocyanins. J. Food Sci., 36
29. De Rosso, V. V., and Mercadante, A. Z., 2005. Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests. Food Res. Int., 38:1073–1077.
30. Lima, V. L. A. G., Mélo, E. A., and Maciel, M. I., 2003. Avaliação de teor de antocianinas em polpa de acerola congelada proveniente de frutos de 12 diferentes aceroleiras (Malpighia emarginata D.C.). Ciência e Tecnologa de Alimentos, 23 (1):101–103.
31. Vendramini, A. L. A., and Trugo, L. C., 2004. Phenolic compounds in acerola fruit (Malpighia punicifolia, L.). J. Brazil. Chem. Soc., 15 (5):664–668.
32. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C., 1999. Antioxidant activity applying an improved abts radical cation decolorization assay. Free Rad. Biol. Med., 26 (9–10):1231–1237.
33. Francis, F. J., 1989. Food colorants:anthocyanins. Crit. Rev. Food Sci. Nutrit., 28 (4):273–314.
34. Vaillant, F., Jeanton, E., Dornier, M., Obrien, G. M., Reynes, M., and Decloux, M., 2001. Concentration of passion fruit on an industrial pilot scale using osmotic evaporation. J. Food Eng., 47:195–202.