Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Vergara, Cristina; Cancino-Madariaga, Beatriz; Ramírez-Salvo, Andrés; Sáenz, Carmen; Robert, Paz; Lutz, Mariane

doi:10.1590/1981-6723.5014

Cited by 6 publications

(3 citation statements)

References 31 publications

(41 reference statements)

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“…In recent years, some studies have focused on separation of betalains by membrane technologies. For example, (Vergara, Cancino-Madariaga, Ramírez-Salvo, Sáenz, Robert, & Lutz, 2015) clarified a purple cactus pear juice by microfiltration. They obtained very clear permeates, free of turbidity, 70% of betalains retention and also containing polyphenols and high antioxidant activity.…”

Section: Highlightsmentioning

confidence: 99%

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Tamba

Servent

Mertz

et al. 2019

Innovative Food Science & Emerging Technologies

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An integrated process coupling crossflow micro and ultra or nanofiltration was applied to separate the betacyanins in cactus pear juice (30°C). Four microfiltration ceramic membranes (0.1-0.2 µm, 1.8-3.3 bar) and 4 ultra/nanofiltration organic membranes (0.2-4.0 kDa, 5-30 bar) were tested. Microfiltration was a first step to remove insoluble solids with low retention of soluble solids. By coupling with enzymatic liquefaction, permeate flux Jp was increased by 2 and the retention of betacyanins was limited. Ultra/nanofiltration was then used for solute separation. Retentions of solutes could be modulated by varying membrane/pressure combinations that favor rather the concentration of all the solutes or rather the purification of the betacyanins with respect to the total dry matter. Retention of individual betacyanins could be a little different which also made possible fractionation.Simulations using simple models allowed to evaluate the interest of the process for concentrating, purifying and fractionating betacyanins with a possible diafiltration step.

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Section: Highlightsmentioning

confidence: 99%

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Tamba

Servent

Mertz

et al. 2019

Innovative Food Science & Emerging Technologies

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“…It is used mainly in foods that do not require thermal treatment, such as yogurt, confectionery, ice cream, syrups and sausages (Vergara et al, 2015).…”

Section: Colour Measurementmentioning

confidence: 99%

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

Mohankumar¹

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoThe Opuntia ficus indica (OFI) fruits were obtained from Dindugal district, Tamil Nadu, India. The juice was extracted from fully ripened fruit. It had an average total soluble solids equivalent to 14.06º Brix. Before spray drying, a 1:1 dilution with distilled water was made to obtain a soluble solid content of 5.4ºBrix. Maltodextrin (MD) 32 gms and Arabic Gum 40 gms were added to the diluted juice mixed and filtered. The clear solution was spray dried using Labultima, model LU 222 advanced. The powder was obtained with the flow of air drying parallel to the material feeding. The drying parameters were Inlet temperature = 140˚C; Outlet temperature = 70˚C; Aspirator speed = 35 cu.m/hr; Feed pump speed = 2mL/min which were standardized for the experiment. The spray dried fruit powder was packed in metallized bioriented polypropylene bags at 24°C± 2° C and stored at room temperature (20-24°C) before being submitted to the physic-chemical analyses. The physic-chemical characteristics like X-ray diffraction, solubility test (0.57%), and bulk density (2.5g/ml), colour parameters and water absorption capacity (WAC) of fruit powder (29.6 ml) were determined. Hence the present study provides useful information about the spray drying of an under-utilised fruit to obtain a colourant that can be used for commercial food product development.

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“…Therefore, other methods for concentrating cactus mucilage are based on freezing, sublimation, and filtration with membranes (Bhattacharjee et al., 2017). Filtration with membranes have been widely applied to clarify and concentrate different fruit juices, even cactus pear juice (Cassano et al, 2007, 2010; Castro‐Muñoz et al, 2018; Vergara et al., 2015), but most of these studies carry out an enzymatic pre‐treatment (Cassano et al, 2007, 2010; Castro‐Muñoz et al, 2018; Vergara et al., 2015). The enzymes degrade soluble pectin in the pulp, disintegrate the jelly structure, and decrease the viscosity of the juice (Kashyap et al., 2001).…”

Section: Introductionmentioning

confidence: 99%

Ultrafiltration of Opuntia ficus‐indica mucilage obtained by solvent‐free mechanical extraction

Carpintero-Tepole

Córdova-Aguilar

Vázquez-León

et al. 2021

J. Food Process. Preserv.

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The ultrafiltration (UF) of cactus juices has been carried out for the purpose of clarification from an enzymatically pre‐treated fruit. Concentration of mucilage (Opuntia ficus‐indica) by cross‐flow ultrafiltration, obtained by solvent‐free mechanical extraction, using 1, 10, and 30 kDa membranes has been carried out. The ηE was 39.49% and the energy consumption was 247 times less than the evaporation one. The 1 kDa concentrated mucilage had the highest ηUF and total soluble solids although the fastest process was with the 30 kDa membrane which also extends its shelf life up to 60 days at 4°C, preserving its viscous and viscoelastic properties and high contents of galacturonic acid, features desired to be applied as a dispersing agent. Chromatographic analysis shown that the passage of the monosaccharides during the ultrafiltration was in function of their position in the structure of mucilage molecule. Sugars such as galacturonic acid and galactose were conserved after filtration; however, decreased the concentration of sugars that make up the side chains (rhamnose, glucose, arabinose, and xylose) of the mucilage molecule. Practical applications Mucilage (Opuntia ficus‐indica) is a complex carbohydrate that is attractive to the food industry due to its excellent functional properties. Various authors have used vacuum evaporation or and membranes to clarify and concentrate mucilage but an enzymatic pre‐treatment is carried out due to the gelling properties of the polysaccharide. In this work cactus extract obtained by the solvent‐free mechanical process was concentrated with UF membranes without enzymatic treatment. UF process allowed to concentrate mucilage with good yield efficiency, low energy consumption and increases the shelf life of liquid form up to 60 days, preserving almost free of microorganisms as well as its viscous and viscoelastic properties and high contents of galacturonic acid, features which allows its application as stabilizer and thickener of nutritional supplements and preparation of functional drinks of nutritional value. The results obtained in this work might be extended to other cactus extracts that had wider industrial applicability.

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Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Cited by 6 publications

References 31 publications

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

Ultrafiltration of Opuntia ficus‐indica mucilage obtained by solvent‐free mechanical extraction

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