Recovery and concentration of phenolic compounds in blood orange juice by membrane operations |
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| Authors: | Fitim Destani Alfredo Cassano Alessia Fazio Jean-Paul Vincken Bartolo Gabriele |
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| Affiliation: | 1. Department of Chemistry, University of Calabria, I-87036 Rende (Cosenza), Italy;2. Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, I-87036 Rende (Cosenza), Italy;3. Department of Pharmaceutical Sciences, University of Calabria, I-87036 Rende (Cosenza), Italy;4. Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700EV Wageningen, The Netherlands |
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| 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. |
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| Keywords: | Orange juice Total antioxidant activity (TAA) Polyphenols Ultrafiltration (UF) Osmotic distillation (OD) |
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