Abstract
The aim of this study was to evaluate the potential of an integrated membrane process for purification of polyphenol and genipin components from genipap fruit extract. Optimal conditions for aqueous extraction of polyphenols from genipap fruit pulp were at 71°C for 49 min using a fruit pulp:water ratio of 1:3 (w w-1). Microfiltration with membranes of different pore sizes (0.22, 0.3 and 0.8 µm) resulted in a clarified permeate with similar physical-chemical properties, but the permeate flux through the 0.8 µm membrane was higher than through the other membranes. The sequential ultrafiltration process reduced even more total and soluble solids of the microfiltered extract. Purities of polyphenols and genipin were, respectively, 2.5 and 1.2 times greater in the permeate than in the feed stream. Application of ultrasound during the ultrafiltration increased the steady state permeate flux and the purities of polyphenols and genipin in the permeate stream. Results suggest application of microfiltration as a clarification step followed by the ultrasound assisted ultrafiltration to produce a purified genipap extract with high contents of polyphenols and genipin.
Highlights
Extraction, purification and concentration of high added-value compounds from natural sources are of great interest to pharmaceutical and food industries
Prior to the aqueous extraction process, the pulp obtained from the genipap fruit was characterized and presented moisture, protein, lipid, ash and carbohydrate contents of 74.53, 0.59, 0.36, 1.02, 23.5 and 0.6 g 100 g-1, respectively, and a pH value of 3.8.The characteristics of the genipap pulp are similar to those reported in the literature (Souza, Pereira, Queiroz, Borges, & Carneiro, 2012)
Aqueous extractions of polyphenolic compounds from genipap fruit pulp were performed at different conditions of temperature and time, according to a central composite design
Summary
Extraction, purification and concentration of high added-value compounds from natural sources are of great interest to pharmaceutical and food industries. Genipap contains an iridoid cross-linking compound named genipin, which forms a blue pigment by a spontaneous reaction with amine groups and has a great potential to be used by the food industry (Bentes, Souza, Amaya-Farfan, Lopes, & Faria, 2015). Pena, Renard, Montanez, Reyes-Vega, and Contreras-Esquivel (2016) recently presented a review on extraction and purification methods of genipin from Genipa americana L. Purification methods include ionic exchange resins, chromatographic columns and ultrafiltration process (Pena, Renard, Montanez, Reyes-Vega, & Contreras-Esquivel, 2015; Pena et al, 2016). A deep study on extraction and purification conditions of bioactive compounds from genipap pulp fruit should be still carried out
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