Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

VERGARA, Cristina; CANCINO-MADARIAGA, Beatriz; RAMÍREZ-SALVO, Andrés; SÁENZ, Carmen; ROBERT, Paz; LUTZ, Mariane

doi:10.1590/1981-6723.5014

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Brazilian Journal of Food Technology

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Articles • Braz. J. Food Technol. 18 (3) • Sept 2015 • https://doi.org/10.1590/1981-6723.5014 copy

Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Clarificação de suco de figo da índia do tipo púrpura com membranas de microfiltração para obtenção de uma solução de pigmentos de betalaínas

Authorship SCIMAGO INSTITUTIONS RANKINGS

Summary

Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric) were tested. The permeates were clear, free of turbidity and high in betalains (20%), also containing polyphenols and antioxidant activity, whereas the retained fractions were high in mucilage. The best separation was obtained using the ceramic membrane.

Key words:
Microfiltration; Cactus pear juice; Betalains; Mucilage; Clarification

Characteristics	Polymeric membrane	Ceramic membrane
Material and denomination	Polysulphone (PS), GRM 0.1 PP	TiO₂ + ZrO₂
Manufacturer	Alfa Laval – Denmark	Tami – France
Cut-off	0.2 µm	0.2 µm
Area (m²)	0.0104	0.0047
Configuration	Flat sheet in disc form	Monotubular
Resistance (m⁻¹)^a a The membrane resistance was experimentally measured at 20 °C using distilled water with a conductivity below 10 µS/cm, in accordance with Cancino-Madariaga et al. (2011).	2.50 × 10¹²	2.46 × 10¹¹

Membrane / TMP	Polymeric		Ceramic
Membrane / TMP	0.64	0.84	0.64	0.84
Turbidity (NTU)	0.0 ± 0.0 a	0.0 ± 0.0 a	0.0 ± 0.0 a	0.0 ± 0.0 a
e_c (%)^a a ec (%): clarification efficiency.	100 ± 0.0 a	100 ± 0.0 a	100 ± 0.0 a	100 ± 0.0 a
Permeate flow (g/h)	140.0 ± 0.0 b	127.5 ± 0.0 b	210.0 ± 0.0 a	140.0 ± 0.0 b
J₂₄₀ (m³/m² s)^b b J240: permeate flux after 240 min.	5.44·10−6 c	2.50·10−6 d	2.30∙10−5 a	1.13·10−5 b
CR_b^c c CRb: concentration of betalain recovered, expressed as betanin equivalents. (%)	62.0 ± 0.3 b	69.5 ± 0.9 a	70.2 ± 0.5 a	67.4 ± 0.0 a
CR_i^d d CRi: concentration of betalain recovered, expressed as indicaxanthin equivalents. (%)	60.6 ± 5.8 b	72.7 ± 0.1 a	70.7 ± 3.3 a	66.6 ± 0.0 b
MR_b^e e MRb: mass of betalain recovered, expressed as betanin equivalents. (%)	13.2 ± 0.1 b	10.3 ± 0.2 b	20.6 ± 0.1 a	12.8 ± 0.0 b
MR_i^f f MRi: mass of betalain recovered, expressed as indicaxanthin equivalents. (%)	13.4 ± 1.1 b	10.7 ±0 .01 b	20.4 ± 0.8 a	13.1 ± 0.0 b
VRR^g g VRR: volumetric reduction rate.	1.2 ± 0.0 b	1.2 ± 0.0 b	1.4 ± 0.0 a	1.2 ± 0.0 b

	Feed (Pulp:water (1:1))	Permeate	Retentate
Soluble solids (°Brix at 20°C)	7.1 ± 0.5 a	6.9 ± 0.2 a	7.1 ± 0.3 a
Total sugars (%)	6.6 ± 0.0 a	7.2 ± 0.9 a	7.3 ± 0.0 a
pH	6.4 ± 0.2 a	6.7 ± 0.1 a	6.8 ± 0.1 a
Acidity (% citric acid)	0.020 ± 0.00 c	0.056 ± 0.003 a	0.035 ± 0.01 b
Density	1.046 ± 0.02 a	1.017 ± 0.04 a	1.021 ± 0.04
Turbidity (NTU)	1226.7 ± 64.3 b	0.0 ± 0.00 c	2283.3 ± 56.0 a
Betacyanins (mg BE/L)^a a BE: betanin equivalents.	131.7 ± 1.1 b	97.0 ± 0.2 c	145.7 ± 0.1 a
Betaxanthins (mg IE/L)^b b IE: Indicaxanthin equivalents.	48.7 ± 0.7 b	34.7 ± 0.1 c	52.3 ± 0.1 a
Total polyphenols (mg GAE/L)^c c GAE: gallic acid equivalents.	196.7 ± 0.0 b	245.3 ± 4.0 a	120.8 ± 8.9 c
Antioxidant activity (mM/L)	3.1 ± 0.1 a	2.4 ± 0.2 b	1.9 ± 0.1 b

	Feed	Permeate	Retentate
Volume (L)	3.00	0.84	2.00
Betacyanins (mg BE^a a BE: betanin equivalents. )	395.10	81.48	291.40
Betaxanthins (mg IE^b b IE: Indicaxanthin equivalents. )	146.10	29.15	104.60
Total polyphenols (mg GAE^c c GAE: gallic acid equivalents. )	590.10	218.12	241.54

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