%0 Journal Article
%@holdercode {isadg {BR SPINPE} ibi 8JMKD3MGPCW/3DT298S}
%@archivingpolicy denypublisher denyfinaldraft12
%@nexthigherunit 8JMKD3MGPCW/3ET38CH
%@dissemination PORTALCAPES
%@secondarymark B2_BIOTECNOLOGIA A2_CIÊNCIA_DE_ALIMENTOS A2_CIÊNCIAS_AGRÁRIAS_I B1_CIÊNCIAS_BIOLÓGICAS_I B2_CIÊNCIAS_BIOLÓGICAS_II A2_ECOLOGIA_E_MEIO_AMBIENTE A1_ENGENHARIAS_II A1_ENGENHARIAS_III B1_FARMÁCIA A1_INTERDISCIPLINAR B5_MATERIAIS B1_MEDICINA_II B1_QUÍMICA C_ZOOTECNIA_/_RECURSOS_PESQUEIROS
%D 2012
%4 dpi.inpe.br/plutao/2012/11.28.17.00.56
%T Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals
%@usergroup administrator
%@usergroup lattes
%@usergroup marciana
%V 113
%@affiliation
%@affiliation
%@affiliation Instituto Nacional de Pesquisas Espaciais (INPE)
%F lattes: 7753807121855274 4 MachadoFontHaneTrev:2012:AnFoRe
%@project FAPESP (2009/05938-1)
%X This study aimed to investigate the effects of pectinase enzyme treatment of açaí pulp on cross-flow microfiltration (CFMF) performance and on phytochemical and functional characteristics of their compounds. Analyses of fouling mechanisms were carried out through resistance in series and blocking in law models. The enzymatic treatment was conducted using Ultrazym AFPL (Novozymes A/S) at 500 mg kg1 of açaí pulp for 30 min at 35 C. Before microfiltrations, untreated and enzyme-treated açaí pulps were previously diluted in distilled water (1:3; w/v). CFMFs were conducted using commercial a-alumina (a-Al2O3) ceramic membranes (Andritz AG, Austria) of 0.2 lm and 0.8 lm pore sizes, and 0.0047 m2 of filtration area. The microfiltration unit was operated in batch mode for 120 min at 25 C and the fluid-dynamic conditions were transmembrane pressure of DP = 100 kPa and cross-flow velocity of 3 m s1 in turbulent flow. The highest values of permeate flux and accumulated permeate volume were obtained using enzymetreated pulp and 0.2 lm pore size membranes with steady flux values exceeding 100 L h1 m2. For the 0.8 lm pore size membrane, the estimated total resistance after the microfiltration of enzyme-treated açaí pulp was 21% lower than the untreated pulp, and for the 0.2 lm pore size membrane, it was 18%. Cake filtration was the dominant mechanism in the early stages of most of the CFMF processes. After approximately 20 min, however, intermediate pore blocking and complete pore blocking contributed to the overall fouling mechanisms. The reduction of the antioxidant capacity of the permeates obtained after microfiltration of the enzyme-treated pulp was higher (p < 0.01) than that obtained using untreated pulp. For total polyphenols, on the contrary, the permeates obtained after microfiltration of the enzyme-treated pulp showed a lower mean reduction (p < 0.01) than those from the untreated pulp. The results show that the enzymatic treatment had a positive effect on the CFMF process of açaí pulp.
%@versiontype publisher
%@electronicmailaddress ridonato@hotmail.com
%@electronicmailaddress
%@electronicmailaddress bruno.trevisan@gmail.com
%@secondarykey INPE--PRE/
%@area ETES
%@e-mailaddress bruno.trevisan@gmail.com
%K microfiltration, açaí pulp, enzymatic treatment, polyphenols, antioxidant capacity.
%@documentstage not transferred
%@doi 10.1016/j.jfoodeng.2012.06.022
%@group
%@group
%@group LCP-CTE-INPE-MCTI-GOV-BR
%@issn 0260-8774
%P 442-452
%A Machado, Rita Margarete Donato,
%A Haneda, Renata Natsumi,
%A Trevisan, Bruno Peruchi,
%A Fontes, Sérgio Rodrigues,
%@secondarytype PRE PI
%2 dpi.inpe.br/plutao/2012/11.28.17.00.57
%B Journal of Food Engineering