TY - JOUR
T1 - Clarification processes of orange prickly pear juice (Opuntia spp.) by microfiltration
AU - Mejia, Jaime A.Arboleda
AU - Yáñez-Fernandez, Jorge
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/5
Y1 - 2021/5
N2 - In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h◦ values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).
AB - In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h◦ values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).
KW - Betalain content
KW - Clarification
KW - Microfiltration
KW - Transmembrane pressure (TMP)
UR - http://www.scopus.com/inward/record.url?scp=85106963478&partnerID=8YFLogxK
U2 - 10.3390/membranes11050354
DO - 10.3390/membranes11050354
M3 - Artículo
C2 - 34065923
AN - SCOPUS:85106963478
SN - 2077-0375
VL - 11
JO - Membranes
JF - Membranes
IS - 5
M1 - 354
ER -