Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

Di Corcia Sophie, Dhuique-Mayer Claudie, Dornier Manuel. 2020. Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility. Innovative Food Science and Emerging Technologies, 66:102526, 15 p.

https://doi.org/10.1016/j.ifset.2020.102526

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This work focused on an eco-friendly process to concentrate carotenoids from a citrus juice formulated with clementine and pink grapefruit. It is based on crossflow microfiltration associated with enzymatic liquefaction, diafiltration and pasteurization. The aim was to evaluate the impact of the main operating conditions on the process performance and on the nutritional quality of the final concentrate taking into account the bioaccessibility of β-carotene, β-cryptoxanthin and lycopene. First, the best enzyme/pressure/membrane combination was chosen in order to maximize permeate flux during microfiltration (>100 kg.h

Mots-clés Agrovoc : technologie alimentaire, microfiltration, Citrus, jus de fruits, caroténoïde, clémentine, pomelo, concentré

Mots-clés libres : Clementine/Grapefruit based-product, Carotenoid bioaccessibility, Membrane process performance

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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