Bergamot fruit (Citrus Bergamia risso) is a natural hybrid fruit derived from bitter orange and lemon; it is produced almost exclusively in the Ionic area of Calabria (Italy), where soil characteristics and pH (<6.5-7.5) are particularly suitable for its cultivation [1]. Bergamot is essentially used for the production of essential oil, while the juice is considered a waste of the essential oil production. Therefore, it is interesting to investigate all possible uses of the juice in order to take advantage of the large amount of this discarded product, considering the potentialities of its health promoting substances, especially in terms of polyphenols. Common extraction methods for separating polyphenols from fruit waste involve organic solvents which are more expensive than aqueous processing; besides, the extracts may contain residual solvents which make them unsuitable for food aims. Alternatively, the extraction with hydrophilic solvents is limited by the co-extraction of sugars from the fruit. Therefore, technologies able to separate sugars from polyphenols are needed in order to concentrate the polyphenolic fraction for nutraceutical uses [3]. The aim of this work was to analyse the potentiality of an integrated membrane process for the separation and concentration of polyphenols in bergamot juice in order to develop a natural product which can be used as functional ingredient for fortified foods and beverages. In particular, the depectinised juice was preliminary submitted to an ultrafiltration (UF) treatment devoted to the removal of suspended solids. The clarified juice was then submitted to a fractionation step, by using nanofiltration (NF) membranes in order to separate phenolic fractions from sugars and organic acids. The effect of various operating parameters (such as trans-membrane pressure, feed pH, feed flow-rate and feed concentration) on rejection and fouling of polyphenols was investigated. Permeate and retentate streams coming from membrane operations were analysed for their content in total polyphenols, flavonoids, organic acids, total soluble solids and antioxidant activity in order to evaluate the effect of the membrane treatments on the quality and compositions of the juice.
Recovery of polyphenols in bergamot juice by integrated membrane process
Cassano A;Conidi C;Drioli;
2009
Abstract
Bergamot fruit (Citrus Bergamia risso) is a natural hybrid fruit derived from bitter orange and lemon; it is produced almost exclusively in the Ionic area of Calabria (Italy), where soil characteristics and pH (<6.5-7.5) are particularly suitable for its cultivation [1]. Bergamot is essentially used for the production of essential oil, while the juice is considered a waste of the essential oil production. Therefore, it is interesting to investigate all possible uses of the juice in order to take advantage of the large amount of this discarded product, considering the potentialities of its health promoting substances, especially in terms of polyphenols. Common extraction methods for separating polyphenols from fruit waste involve organic solvents which are more expensive than aqueous processing; besides, the extracts may contain residual solvents which make them unsuitable for food aims. Alternatively, the extraction with hydrophilic solvents is limited by the co-extraction of sugars from the fruit. Therefore, technologies able to separate sugars from polyphenols are needed in order to concentrate the polyphenolic fraction for nutraceutical uses [3]. The aim of this work was to analyse the potentiality of an integrated membrane process for the separation and concentration of polyphenols in bergamot juice in order to develop a natural product which can be used as functional ingredient for fortified foods and beverages. In particular, the depectinised juice was preliminary submitted to an ultrafiltration (UF) treatment devoted to the removal of suspended solids. The clarified juice was then submitted to a fractionation step, by using nanofiltration (NF) membranes in order to separate phenolic fractions from sugars and organic acids. The effect of various operating parameters (such as trans-membrane pressure, feed pH, feed flow-rate and feed concentration) on rejection and fouling of polyphenols was investigated. Permeate and retentate streams coming from membrane operations were analysed for their content in total polyphenols, flavonoids, organic acids, total soluble solids and antioxidant activity in order to evaluate the effect of the membrane treatments on the quality and compositions of the juice.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
