CABRAL, L. M. C.

FREITAS, S. P.

GOMES, F. S.

MARTINEZ, L. S.

TONON, R. V.

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374Effects of Food Processing on Food ConstituentsCOUPLING OF REVERSE OSMOSIS AND SPRAY DRYING PROCESSES TO OBTAIN GRAPE JUICE POWDERBianca A. dos Santos1, Luiz Fernando M. Silva2, Sérgio M. Pontes2, Flávia S. Gomes2, Regina I. Nogueira2, Lourdes M. C. Cabral2, Renata V. Tonon21Federal Rural University of Rio de Janeiro, RJ, Brazil2Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.E-mail: renata.tonon@embrapa.brSpray drying is the most common method to obtain fruit juice powders, resulting in products with good quality, low water activity and easier transport and storage. However, fruit juices usually have high water content, which implies in a high amount of energy to evaporate it. In this sense, pre-concentration aiming at obtaining a feed juice with higher solids content can be suggested as an alternative method prior to spray drying. Reverse osmosis is a membrane process that has been used to concentrate several kinds of fruit juices, operating at mild temperatures and preserving bioactive compounds. The objective of this work was to evaluate the potential of coupling reverse osmosis (RO) and spray drying in order to obtain grape juice powder. The juice (with 150 g/kg of total solids) was firstly concentrated by RO in a plate and frame reverse osmosis system composed by thin film composite membranes. Then, the concentrated juice was spray-dried in a laboratory scale dryer, using maltodextrin, gum Arabic and the modified starch Capsul® as carrier agents, in a ratio of juice solids:carrier agent of 1:2. The juice and the powders were characterized for total anthocyanins and antioxidant capacity. The powders’ physical properties (moisture content, bulk density, hygroscopicity and morphology) were also analyzed. As results, the concentrated juice achieved 245 g/kg of total solids and showed no anthocyanins losses. Although the powders produced with maltodextrin were the most hygroscopic ones, they showed the highest anthocyanin retention (99.4%). The powders produced with Capsul® showed the lowest moisture content, hygroscopicity and antocyanin retention values. The antioxidant capacity showed similar behavior to total anthocyanin content. This work suggests that the coupling of reverse osmosis and spray drying may result in good quality products, satisfactorily preserving bioactive compounds. However, further studies are necessary to evaluate its economical viability.Keywords: membrane processes, spray drying, anthocyanins, physical properties.375Effects of Food Processing on Food Constituents   CONCENTRATION OF ANTHOCYANINS FROM JUSSARA PULP BY COUPLING MICROFILTRATION AND NANOFILTRATION PROCESSES  Luciana S. Martinez1; Flávia S. Gomes2; Renata V. Tonon2, Suely P. Freitas1, Lourdes M.C. Cabral2  1Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil 2Embrapa Food Technology, Rio de Janeiro, RJ, Brazil. E-mail: renata.tonon@embrapa.br  Jussara palm (Euterpe edulis) is a native plant from the Atlantic rainy forest, with large economic interest, being widely used for the palm extraction. Its fruits are similar to those of açaí palm (Euterpe oleracea Mart.) from Amazon region. Both fruits have high level of anthocyanins and therefore high antioxidant capacity. The valuation of jussara pulp has a great ecological importance because it can help to preserve the remaining species of the Atlantic forest. This study aimed to obtain a concentrate rich in anthocyanins from the jussara pulp by coupling microfiltration and nanofiltration processes. The frozen pulp was supplied by Cyano Food Industry Ltd., located at Rio de Janeiro, Brazil. The pulp was previously clarified by using ceramic microfiltration membranes up to a volumetric reduction factor (VRF) of 3.0. The permeate fraction was then subjected to nanofiltration in a pilot system with total permeation area of 0.144 m2 using a polymeric membrane NF90 (Dow / FILMTEC) at 20 bar and 35°C, achieving VRF of 4.5. The characterization of the jussara pulp showed high levels of anthocyanins and phenolic compounds and high antioxidant capacity. The concentration of total anthocyanins increased from 363 to 1110 mg/100gms, from the clarified juice to the juice concentrated by nanofiltration. The same behavior was observed regarding antioxidant capacity, which increased from 29 to 66 mmol TEAC/gms. It was possible to obtain a concentrate rich in anthocyanins by coupling microfiltration and nanofiltration, resulting in a clear, translucent and bioactive compounds rich product. Keywords: jussara pulp, bioactive compounds, membrane processes. 

Concentration of anthocyanins from jussara pulp by coupling microfiltration and nanofiltration processes.

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/962057/1/2013018.pdf

Concentration of anthocyanins from jussara pulp by coupling microfiltration and nanofiltration processes.

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