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dc.creatorAcosta Montoya, Óscar Gerardo
dc.creatorVaillant Barka, Fabrice
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorDornier, Manuel
dc.date.accessioned2019-10-02T16:40:35Z
dc.date.available2019-10-02T16:40:35Z
dc.date.issued2016
dc.identifier.citationhttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12343es_ES
dc.identifier.issn1745-4530
dc.identifier.urihttp://hdl.handle.net/10669/79281
dc.description.abstractNanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane pressures varied from 0.5 to 3 MPa. At volumetric reduction ratio (VRR) of 1, higher transmembrane pressures caused an increase of permeate flux and of retention of total anthocyanins (>94%) and total soluble solids (44–97%). Every membrane presented 100% of total ellagitannin retention. Results were represented using the solution‐diffusion model. NF270 membrane at 3 MPa showed the highest potential for concentration of blackberry's main polyphenolic compounds (highest permeate flux and solute retention). Nevertheless, a simulated increase of VRR showed that permeate flux declined as the concentration of the feed solution increased. NF270 membrane may also be of interest to deacidify the juice, since at high pressures, sugars were completely retained and retention of acids was under 90%.es_ES
dc.description.sponsorshipMinisterio de Ciencia, Tecnología y Telecomunicaciones/[]/MICIT/Costa Ricaes_ES
dc.description.sponsorshipConsejo Nacional para Investigaciones Científicas y Tecnológicas/[]/CONICIT/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.sourceJournal of Food Process Engineering, vol.40(1), pp.1-7es_ES
dc.subjectBlackberryes_ES
dc.subjectFruites_ES
dc.subjectRubus Adenotrichos Schltdles_ES
dc.titleConcentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltrationes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1111/jfpe.12343
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES


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