Processing of Xoconostle fruit (Opuntia joconostle) juice for improving its commercialization using membrane filtration

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F18%3A43915955" target="_blank" >RIV/60461373:22310/18:43915955 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13394" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13394</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.13394" target="_blank" >10.1111/jfpp.13394</a>

Result language

angličtina

Original language name

Processing of Xoconostle fruit (Opuntia joconostle) juice for improving its commercialization using membrane filtration

Original language description

The aim of this study was to propose a membrane process for processing of a native Mexican fruit with limitations for its commercialization. The clarification of Xoconostle juice was performed using a hollow fiber membrane. The operating conditions were determined (T = 25 °C, Qf = 58 L/hr, TMP = 138 kPa); the process presented high productivities in terms of permeate flux (12.0–19.7 kg/m2/hr). The proposed method achieved high retention of turbidity (87.50%); whereas low retentions of pH (0.98%), total soluble solids (10.17%), carbohydrates (33.17%), polyphenols (2.10%), betalains (5.52%), and antioxidant activity (15.74%) were observed. Finally, a clear juice (3.79 ± 1.3 NTUs) was obtained with high antioxidant activity (21.40 ± 1.1 TEAC), high phenolic (27.50 ± 0.2 mg gallic acid/L) and betalain contents (18.80 ± 0.6 mg/L). An enhancement on color properties was observed (redness grade, h° = 10.14 ± 2.0). Practical applications: Nowadays, the interest of food industry is focusing on the development of functional foods as well as looking for new valuable sources rich in bioactive compounds. Until now, many native Mexican fruits have not been processed in agro-food industry, that is, Xoconostle fruit is one of the natural products not strongly processed. The processing of its derivative products, as fresh juice, can offer benefits to exploit a bit more its well-known functional properties to human health. The enhancement of the quality of this natural juice preserving its nutritional and biological properties can be carried out using pressure-driven membrane processes. Based on (a) the high productivity of the applied methodology for juice processing, (b) the high removal of turbidity, (c) the enhancement of physical characteristics (colorimetric), and (d) the preservation of its natural chemical substances, the membrane filtration seems to be a good alternative to going further in the commercialization of the fruit. © 2017 Wiley Periodicals, Inc.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/LO1613" target="_blank" >LO1613: Future materials</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

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Volume of the periodical

42

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

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UT code for WoS article

000419383100078

EID of the result in the Scopus database

2-s2.0-85021434437