کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6477571 | 1427100 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was to evaluate the concentration of bioactive compounds from strawberry juice by nanofiltration. Two different processes were analyzed, (1) nanofiltration of in natura juice (NF SN) and (2) nanofiltration of microfiltered juice (NF MF). Color, the total phenolic content (TPC), total monomeric anthocyanins content (AC) and antioxidant activity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods were determined. The average permeation flux was 4.0Â LÂ hâ1. mâ2 for NF SN and 3.0Â LÂ hâ1. mâ2 for NF MF. For the NF SN and NF MF processes, when the volume reduction factor (VRF) was increased (VRFÂ =Â 2), the TPC and AC increased 20% and 50%, respectively. The same behavior was observed for antioxidant activity for ABTS and DPPH, which increased about 100% and 60% respectively. The concentration of the major anthocyanin detected by HPLC, pelargonidin-3-O-glycoside, presented retention up to 95% and the antioxidant activity can be correlated with this component content. The nanofiltration showed to be an effective method for concentration of phenolic compounds from strawberry juice without color degradation as the global color variation (ÎE*) presented low values.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 201, May 2017, Pages 36-41
Journal: Journal of Food Engineering - Volume 201, May 2017, Pages 36-41
نویسندگان
Giordana Demaman Arend, Wantiê Teles Adorno, Katia Rezzadori, Marco Di Luccio, VÃtor Clasen Chaves, Flávio Henrique Reginatto, José Carlos Cunha Petrus,