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

dc.creatorVergara, Cristina
dc.creatorCancino-Madariaga, Beatriz
dc.creatorRamírez-Salvo, Andrés
dc.creatorSáenz Hernández, Carmen Luisa
dc.creatorRobert Canales, Paz
dc.creatorLutz, Mariane
dc.date.accessioned2018-12-20T15:13:10Z
dc.date.available2018-12-20T15:13:10Z
dc.date.created2018-12-20T15:13:10Z
dc.date.issued2015
dc.identifierBrazilian Journal of Food Technology, Volumen 18, Issue 3, 2018, Pages 220-230
dc.identifier19816723
dc.identifier15167275
dc.identifier10.1590/1981-6723.5014
dc.identifierhttps://repositorio.uchile.cl/handle/2250/158527
dc.description.abstractBetalains 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.
dc.languageen
dc.publisherInstituto de Tecnologia de Alimentos - ITAL
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceBrazilian Journal of Food Technology
dc.subjectBetalains
dc.subjectCactus pear juice
dc.subjectClarification.
dc.subjectMicrofiltration
dc.subjectMucilage
dc.titleClarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments
dc.typeArtículos de revistas


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