02751naa a2200253 a 450000100080000000500110000800800410001910000190006024500570007926000090013650001320014552019500027765000190222765000200224665300200226665300260228665300340231265300140234670000200236070000210238070000200240170000220242177300540244320072832016-04-07       2014    bl uuuu     u00u1 u    #d1 aBARRETO, A. G.  aConcentration by reverse osmosis of camu-camu juice.  c2014  aEdition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.  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.  acentrifugation  amicrofiltration  aAmazonian fruit  aAntioxidant compounds  aMembrane separation processes  aVitamin C1 aCARVALHO, R. A.1 aCABRAL, L. M. C.1 aMATTA, V. M. da1 aFREITAS, S. C. de  tActa Horticulturaegv. 1040, p. 39-42, Jun. 2014.