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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
30/01/2015 |
Data da última atualização: |
07/04/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BARRETO, A. G.; CARVALHO, R. A.; CABRAL, L. M. C.; MATTA, V. M. da; FREITAS, S. C. de. |
Afiliação: |
A. G. BARRETO, CEFET/RJ; R. A. CARVALHO, CEFET/RJ; LOURDES MARIA CORREA CABRAL, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA. |
Título: |
Concentration by reverse osmosis of camu-camu juice. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 39-42, Jun. 2014. |
Idioma: |
Inglês |
Notas: |
Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009. |
Conteúdo: |
Camu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products. MenosCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was ca... Mostrar Tudo |
Palavras-Chave: |
Amazonian fruit; Antioxidant compounds; Membrane separation processes; Vitamin C. |
Thesaurus Nal: |
centrifugation; microfiltration. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02751naa a2200253 a 4500 001 2007283 005 2016-04-07 008 2014 bl uuuu u00u1 u #d 100 1 $aBARRETO, A. G. 245 $aConcentration by reverse osmosis of camu-camu juice. 260 $c2014 500 $aEdition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009. 520 $aCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products. 650 $acentrifugation 650 $amicrofiltration 653 $aAmazonian fruit 653 $aAntioxidant compounds 653 $aMembrane separation processes 653 $aVitamin C 700 1 $aCARVALHO, R. A. 700 1 $aCABRAL, L. M. C. 700 1 $aMATTA, V. M. da 700 1 $aFREITAS, S. C. de 773 $tActa Horticulturae$gv. 1040, p. 39-42, Jun. 2014.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
25/01/2010 |
Data da última atualização: |
07/10/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SOUZA, S. O. de; LIMA, M. A. C. de; FINGER, F. L.; OLIVEIRA, A. H.; SILVA, R. P. da. |
Afiliação: |
SANDRA OLIVEIRA DE SOUZA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; FERNANDO LUIZ FINGER; AGNELLI HOLANDA OLIVEIRA; ROSEJANE PEREIRA DA SILVA. |
Título: |
Aplicação de benziladenina e seu efeito na qualidade e conservação pós-colheita de helicônias ‘Golden Torch’. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 17.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 4., 2009, Aracaju. Ciência, inovação e sustentabilidade: anais. Aracaju: Embrapa Tabuleiros Costeiros; Cruz das Almas: Embrapa Mandioca e Fruticultura Tropical, 2009. |
Descrição Física: |
1 CD-ROM. |
Série: |
(Embrapa Tabuleiros Costeiros. Documentos, 150). |
Idioma: |
Português |
Conteúdo: |
Este trabalho avaliou o efeito da benziladenina (BA) na qualidade e na conservação pós-colheita de helicônias 'Golden Torch'. |
Palavras-Chave: |
Benziladenina; Golden Torch. |
Thesagro: |
Conservação; Helicônia; Pós-Colheita. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/17291/3/Dora-Lima.pdf
|
Marc: |
LEADER 01110nam a2200241 a 4500 001 1630945 005 2022-10-07 008 2009 bl uuuu u00u1 u #d 100 1 $aSOUZA, S. O. de 245 $aAplicação de benziladenina e seu efeito na qualidade e conservação pós-colheita de helicônias ‘Golden Torch’. 260 $aIn: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 17.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 4., 2009, Aracaju. Ciência, inovação e sustentabilidade: anais. Aracaju: Embrapa Tabuleiros Costeiros; Cruz das Almas: Embrapa Mandioca e Fruticultura Tropical$c2009 300 $c1 CD-ROM. 490 $a(Embrapa Tabuleiros Costeiros. Documentos, 150). 520 $aEste trabalho avaliou o efeito da benziladenina (BA) na qualidade e na conservação pós-colheita de helicônias 'Golden Torch'. 650 $aConservação 650 $aHelicônia 650 $aPós-Colheita 653 $aBenziladenina 653 $aGolden Torch 700 1 $aLIMA, M. A. C. de 700 1 $aFINGER, F. L. 700 1 $aOLIVEIRA, A. H. 700 1 $aSILVA, R. P. da
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