Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/tede/432 |
Resumo: | Watermelon (Citrullus lanatus var lanatus) is a fruit originally from Africa which has been object of scientific interest due its high lycopene content. To increase your marketing potential the watermelon has to be processed either as a fresh single strength juice or as a concentrated or pasteurized juices or still dried in order to produce a stable powder. Membrane separation processes are conducted at low temperatures maintaining the quality of the final product. They have been suggested for the processing of fruit juices, for their preservation and concentration. The aim of this work was to study microfiltration and reverse osmosis processes to concentrate fresh watermelon juice evaluating its effect on lycopene content and consequently on the antioxidant capacity of the obtained juice. Microfiltration processes were conducted in a system with ceramic membrane of medium pore size of 0.1mm and effective filtration area of 0.22 m2. It was evaluated the influence of the process variables, temperature (T) and flow rate (F), on the permeate flux (J), lycopene content (L) and antioxidant capacity (AC) of the obtained juice. The experiments were carried out according to a complete factorial design 22, with triplicate at the central point. It was observed that flow rate and temperature resulted in significative effects on the permeate flux. Regarding the lycopene content and antioxidant capacity just the flow rate had significant effects. The reverse osmosis trials were carried out at 30?C and 60 bar, with polyamide composite membranes, in plate and frame configuration module. The concentration processes presented an initial permeate flux of 44.3L.h-1.m-? and an average permeate flux of 18.63 L.h-1.m-?. The concentrated juice reached 30? Brix, corresponding to a concentration factor of 3.6. The lycopene content and antioxidant capacity increased, respectively, 3.2 and 2.4 folds in relation to the single strength juice. The juice obtained at the best condition of the microfiltration experimental design was microencapsulated by spray-drying with arabic gum and maltodextrin as encapsulating agents. The microencapsulated product increased in 216% its lycopene content and 192.5% its antioxidant capacity, but degradation processes happen during the storage period. Sensorial analysis shows no significant difference between the fresh juice and the concentrated by reverse osmosis and reconstituted, that means that the consumers did not perceive that the juice was submitted to RO process. The formulated milk beverage prepared from the retentate of reverse osmosis had a good acceptability regarding the color, flavor and taste attributes, with approval notes ranging from 70% to 83%. The results obtained in this work show that the microfiltration and reverse osmosis processes can be effective to watermelon juice processing concentrating the lycopene, preserving its physical and chemical properties and improving its antioxidant capacity maintaining its sensorial attributes. |
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Cabral, Lourdes Maria Correa628.646.967-20http://lattes.cnpq.br/7249897840870537Couri, Sonia863.009.468-00http://lattes.cnpq.br/8056385947559527037.367.537-21http://lattes.cnpq.br/8073566678905211Gomes, Flavia dos Santos2016-04-28T14:55:28Z2010-09-142009-07-28GOMES, Flavia dos Santos. Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas. 2009. 105 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2009.https://tede.ufrrj.br/jspui/handle/tede/432Watermelon (Citrullus lanatus var lanatus) is a fruit originally from Africa which has been object of scientific interest due its high lycopene content. To increase your marketing potential the watermelon has to be processed either as a fresh single strength juice or as a concentrated or pasteurized juices or still dried in order to produce a stable powder. Membrane separation processes are conducted at low temperatures maintaining the quality of the final product. They have been suggested for the processing of fruit juices, for their preservation and concentration. The aim of this work was to study microfiltration and reverse osmosis processes to concentrate fresh watermelon juice evaluating its effect on lycopene content and consequently on the antioxidant capacity of the obtained juice. Microfiltration processes were conducted in a system with ceramic membrane of medium pore size of 0.1mm and effective filtration area of 0.22 m2. It was evaluated the influence of the process variables, temperature (T) and flow rate (F), on the permeate flux (J), lycopene content (L) and antioxidant capacity (AC) of the obtained juice. The experiments were carried out according to a complete factorial design 22, with triplicate at the central point. It was observed that flow rate and temperature resulted in significative effects on the permeate flux. Regarding the lycopene content and antioxidant capacity just the flow rate had significant effects. The reverse osmosis trials were carried out at 30?C and 60 bar, with polyamide composite membranes, in plate and frame configuration module. The concentration processes presented an initial permeate flux of 44.3L.h-1.m-? and an average permeate flux of 18.63 L.h-1.m-?. The concentrated juice reached 30? Brix, corresponding to a concentration factor of 3.6. The lycopene content and antioxidant capacity increased, respectively, 3.2 and 2.4 folds in relation to the single strength juice. The juice obtained at the best condition of the microfiltration experimental design was microencapsulated by spray-drying with arabic gum and maltodextrin as encapsulating agents. The microencapsulated product increased in 216% its lycopene content and 192.5% its antioxidant capacity, but degradation processes happen during the storage period. Sensorial analysis shows no significant difference between the fresh juice and the concentrated by reverse osmosis and reconstituted, that means that the consumers did not perceive that the juice was submitted to RO process. The formulated milk beverage prepared from the retentate of reverse osmosis had a good acceptability regarding the color, flavor and taste attributes, with approval notes ranging from 70% to 83%. The results obtained in this work show that the microfiltration and reverse osmosis processes can be effective to watermelon juice processing concentrating the lycopene, preserving its physical and chemical properties and improving its antioxidant capacity maintaining its sensorial attributes.A melancia (Citrullus lanatus var lanatus) ? um fruto origin?rio das regi?es tropicais da ?frica Equatorial que vem despertando interesse na ?rea cient?fica devido ao seu alto teor de licopeno. Para aumentar seu potencial de comercializa??o, a melancia deve ser processada quer seja na forma de suco integral, concentrado, pasteurizado ou desidratado, a fim de se produzir um p? est?vel. Os processos de separa??o por membrana s?o conduzidos em condi??es brandas de temperatura, preservando os compostos termosens?veis e, portanto, mant?m a qualidade do produto final. T?m sido apontados para o processamento de sucos, tanto para sua conserva??o como para a concentra??o. Este trabalho teve como objetivo avaliar o efeito do processamento de suco de melancia integral por microfiltra??o e osmose inversa sobre o teor de licopeno e, consequentemente, na capacidade antioxidante do suco obtido. A microfiltra??o foi realizada com membranas cer?micas de tamanho m?dio de poros de 0,1mm e ?rea de permea??o de 0,22 m2. Neste processo, foi avaliada a influ?ncia da temperatura (T) e velocidade tangencial (v) do suco de melancia sobre o fluxo permeado m?dio (J), no teor de licopeno (L) e na capacidade antioxidante (CA) do suco concentrado. Os experimentos realizados seguiram um planejamento fatorial completo 22 com triplicata no ponto central. Observou-se que o aumento da velocidade tangencial e da temperatura exerceu um efeito positivo no fluxo permeado. Para as respostas aumento no teor de licopeno e aumento da atividade antioxidante, apenas a velocidade tangencial foi significativa. A osmose inversa foi realizada a 30?C e 60 bar, com membranas compostas de poliamida, acondicionadas em m?dulo do tipo quadro e placas. Os processos de concentra??o apresentaram fluxo permeado inicial de 44,3 L.h-1.m-? e fluxo m?dio de 18,6 L.h-1.m-?. O suco concentrado atingiu um teor de s?lidos sol?veis de 30?Brix, correspondendo a um fator de concentra??o de 3,6. O teor de licopeno e a capacidade antioxidante do suco retido aumentaram, respectivamente, 3,2 e 2,4 vezes em rela??o ao suco original. O suco retido obtido na melhor condi??o do processo de microfiltra??o foi microencapsulado em um atomizador de bancada, utilizando-se uma mistura de goma ar?bica e maltodextrina como agentes encapsulantes. O produto microencapsulado apresentou um aumento de 216% no teor de licopeno e 192,5% na capacidade antioxidante, por?m foram suscept?veis ? degrada??o durante o armazenamento. A an?lise sensorial do suco concentrado por osmose inversa e posteriormente reconstitu?do revelou n?o haver diferen?a significativa deste quando comparado ao suco integral, ou seja, os consumidores n?o perceberam que o suco havia sido submetido ao processo de osmose inversa Foi formulada uma bebida l?ctea com o retido da OI que obteve boa aceitabilidade, variando de 70 a 83% para os atributos cor, aroma e sabor. Os resultados obtidos neste trabalho mostram que os processos de microfiltra??o e osmose inversa foram eficazes na concentra??o do suco de melancia, aumentando a concentra??o de licopeno, preservando sua qualidade f?sico-qu?mica e aumentando sua capacidade antioxidante sem preju?zo dos atributos sensoriais.Made available in DSpace on 2016-04-28T14:55:28Z (GMT). No. of bitstreams: 1 2009 - Fl?via dos Santos Gomes.pdf: 1723777 bytes, checksum: e95f09a76a86f058d32e7b7fa93b421b (MD5) Previous issue date: 2009-07-28application/pdfhttps://tede.ufrrj.br/retrieve/13816/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/18286/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/24610/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/31005/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/37393/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/43785/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/50133/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpghttps://tede.ufrrj.br/retrieve/56599/2009%20-%20Fl%c3%a1via%20dos%20Santos%20Gomes.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiamelancialicopenomembranaswatermelonlycopenemembranesCi?ncia e Tecnologia de AlimentosConcentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranasConcentration of lycopene from watermelon juice by membrane separation processesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2009 - Fl?via dos Santos Gomes.pdf.jpg2009 - Fl?via dos Santos Gomes.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/tede/432/17/2009+-+Fl%C3%A1via+dos+Santos+Gomes.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD517TEXT2009 - Fl?via dos Santos Gomes.pdf.txt2009 - Fl?via dos Santos Gomes.pdf.txttext/plain208361http://localhost:8080/tede/bitstream/tede/432/16/2009+-+Fl%C3%A1via+dos+Santos+Gomes.pdf.txt735dfbdfc0b9ca9922a229f1fd9f6d88MD516ORIGINAL2009 - Fl?via dos Santos Gomes.pdf2009 - Fl?via dos Santos Gomes.pdfapplication/pdf1726334http://localhost:8080/tede/bitstream/tede/432/1/2009+-+Fl%C3%A1via+dos+Santos+Gomes.pdfdc1ff4f6d429a6ff09bc557ac010a2caMD51tede/4322022-06-22 11:00:58.124oai:localhost:tede/432Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-06-22T14:00:58Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
dc.title.por.fl_str_mv |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
dc.title.alternative.eng.fl_str_mv |
Concentration of lycopene from watermelon juice by membrane separation processes |
title |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
spellingShingle |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas Gomes, Flavia dos Santos melancia licopeno membranas watermelon lycopene membranes Ci?ncia e Tecnologia de Alimentos |
title_short |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
title_full |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
title_fullStr |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
title_full_unstemmed |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
title_sort |
Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas |
author |
Gomes, Flavia dos Santos |
author_facet |
Gomes, Flavia dos Santos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cabral, Lourdes Maria Correa |
dc.contributor.advisor1ID.fl_str_mv |
628.646.967-20 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7249897840870537 |
dc.contributor.advisor-co1.fl_str_mv |
Couri, Sonia |
dc.contributor.advisor-co1ID.fl_str_mv |
863.009.468-00 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/8056385947559527 |
dc.contributor.authorID.fl_str_mv |
037.367.537-21 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8073566678905211 |
dc.contributor.author.fl_str_mv |
Gomes, Flavia dos Santos |
contributor_str_mv |
Cabral, Lourdes Maria Correa Couri, Sonia |
dc.subject.por.fl_str_mv |
melancia licopeno membranas |
topic |
melancia licopeno membranas watermelon lycopene membranes Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
watermelon lycopene membranes |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
Watermelon (Citrullus lanatus var lanatus) is a fruit originally from Africa which has been object of scientific interest due its high lycopene content. To increase your marketing potential the watermelon has to be processed either as a fresh single strength juice or as a concentrated or pasteurized juices or still dried in order to produce a stable powder. Membrane separation processes are conducted at low temperatures maintaining the quality of the final product. They have been suggested for the processing of fruit juices, for their preservation and concentration. The aim of this work was to study microfiltration and reverse osmosis processes to concentrate fresh watermelon juice evaluating its effect on lycopene content and consequently on the antioxidant capacity of the obtained juice. Microfiltration processes were conducted in a system with ceramic membrane of medium pore size of 0.1mm and effective filtration area of 0.22 m2. It was evaluated the influence of the process variables, temperature (T) and flow rate (F), on the permeate flux (J), lycopene content (L) and antioxidant capacity (AC) of the obtained juice. The experiments were carried out according to a complete factorial design 22, with triplicate at the central point. It was observed that flow rate and temperature resulted in significative effects on the permeate flux. Regarding the lycopene content and antioxidant capacity just the flow rate had significant effects. The reverse osmosis trials were carried out at 30?C and 60 bar, with polyamide composite membranes, in plate and frame configuration module. The concentration processes presented an initial permeate flux of 44.3L.h-1.m-? and an average permeate flux of 18.63 L.h-1.m-?. The concentrated juice reached 30? Brix, corresponding to a concentration factor of 3.6. The lycopene content and antioxidant capacity increased, respectively, 3.2 and 2.4 folds in relation to the single strength juice. The juice obtained at the best condition of the microfiltration experimental design was microencapsulated by spray-drying with arabic gum and maltodextrin as encapsulating agents. The microencapsulated product increased in 216% its lycopene content and 192.5% its antioxidant capacity, but degradation processes happen during the storage period. Sensorial analysis shows no significant difference between the fresh juice and the concentrated by reverse osmosis and reconstituted, that means that the consumers did not perceive that the juice was submitted to RO process. The formulated milk beverage prepared from the retentate of reverse osmosis had a good acceptability regarding the color, flavor and taste attributes, with approval notes ranging from 70% to 83%. The results obtained in this work show that the microfiltration and reverse osmosis processes can be effective to watermelon juice processing concentrating the lycopene, preserving its physical and chemical properties and improving its antioxidant capacity maintaining its sensorial attributes. |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009-07-28 |
dc.date.available.fl_str_mv |
2010-09-14 |
dc.date.accessioned.fl_str_mv |
2016-04-28T14:55:28Z |
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GOMES, Flavia dos Santos. Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas. 2009. 105 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2009. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/tede/432 |
identifier_str_mv |
GOMES, Flavia dos Santos. Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas. 2009. 105 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2009. |
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https://tede.ufrrj.br/jspui/handle/tede/432 |
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Universidade Federal Rural do Rio de Janeiro |
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Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
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UFRRJ |
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Brasil |
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Instituto de Tecnologia |
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Universidade Federal Rural do Rio de Janeiro |
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