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Type: Artigo
Title: Ultrasound assisted extraction and nanofiltration of phenolic compounds from artichoke solid wastes
Author: Hubinger, M. D.
Rabelo, R. S.
Machado, M. T. C.
Martínez, J.
Abstract: Artichoke wastes from the canning industry are rich in phenolic compounds, which can be used as food additives. This study aims to evaluate the potential of sequential process based on the use of ultrasound extraction and membrane technology for phenolic recovery. In the extraction step, solvent composition and ultrasound power were evaluated to understand their impact on phenolic content and antioxidant capacity. The highest yields were observed for extracts with higher ethanol content (50 and 75%). Therefore, these extracts were selected for concentration by nanofiltration in a tangential module, using differents membranes (NF270, DK and DL). The flux decrease and the phenolic retention were evaluated. Hermia's models and membrane surface characterization were used to investigate the fouling. The highest flux was observed for extracts with 50% of ethanol with a retention of chlorogenic acid higher than 95%. DK membrane showed to be less susceptible to fouling, although the cake formation occurred in all evaluated membranes. The most suitable process condition to obtain the highest phenolic yields was extraction with 50% ethanol and an ultrasound power of 240 W and extracts nanofiltration using DK membrane. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Compostos fenólicos
Country: Inglaterra
Editor: Elsevier
Citation: Journal Of Food Engineering. ELSEVIER SCI LTD, n. 178, p. 170 - 180.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2016.01.018
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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