José Petrus - Academia.edu (original) (raw)

Papers by José Petrus

Research paper thumbnail of Concentração de isoflavonas do extrato aquoso de soja por nanofiltração

Research paper thumbnail of 1 Pernil De Cordeiro Maturado Sob Refrigeração e Acondicionado Em Diferentes Sistemas De Embalagem Com Atmosfera Modificada

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

Research paper thumbnail of Uso De Membranas Cerâmicas Microporosas Na Produção De Emulsões Óleo De Girassol Em Água

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

RESUMO-Emulsificação com membrana é um método simples quando comparado aos métodos convencionais ... more RESUMO-Emulsificação com membrana é um método simples quando comparado aos métodos convencionais e tem recebido atenção crescente ao longo dos últimos anos, com aplicações potenciais em muitas áreas. Neste estudo foi avaliado o preparo de emulsões óleo/água (O/A) em sistema de microfiltração tangencial utilizando membranas cerâmicas com tamanho de poros 0,2 e 0,8 µm, óleo de girassol como fase dispersa e soluções de água e polissorbato 80 como fase contínua. O tamanho, a distribuição de tamanho de gotas e a estabilidade das emulsões foram avaliados em função da concentração de óleo (10% a 20%), concentração de surfactante (1% a 4%), a velocidade tangencial (0,12 m•s-1 a 0,24 m•s-1) e a pressão de operação (1 bar a 3 bar). O processo de emulsificação com membrana permitiu se obter emulsões com D 3,2 variando de 2,9 a 16 µm e amplitude das distribuições (span) entre 1,5 e 7,0. Os resultados podem ser explicados por uma influência direta do tamanho dos poros da membrana e pelos parâmetros estudados, sendo que, todos mostraram ter influências significativas no processo de emulsificação. As emulsões produzidas com a membrana de 0,2 µm apresentaram a maior estabilidade e D 3,2 e spans menores que as emulsões obtidas pelo método convencional utilizando rotor-estator.

Research paper thumbnail of Application of ultrafiltration-complexation process for metal removal from pulp and paper industry wastewater

Journal of Membrane Science, 2001

In recent years, the pulp and paper industries have been trying different technologies to reduce ... more In recent years, the pulp and paper industries have been trying different technologies to reduce fresh water consumption in paper mills. This has led to a fast development of new wastewater treatment technologies for industrial reuse. Lately, water-soluble polymeric ligands have shown to be powerful substances to remove trace metals from industrial wastewater through ultrafiltration (UF). In the present study,

Research paper thumbnail of Desempenho De Membranas Poliméricas Comerciais De Nanofiltração e Osmose Inversa Na Separação e Fracionamento De Óleo De Macaúba Utilizando CO2 Denso

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

Research paper thumbnail of Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice using response surface methodology

Journal of Food Processing and Preservation, 2021

Research paper thumbnail of Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membranes by the mussel-inspired method with dopamine and polyethyleneimine

Separation and Purification Technology, 2019

Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membr... more Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membranes by the musselinspired method with dopamine and polyethyleneimine, Separation and Purification Technology (2018), doi:

Research paper thumbnail of Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

Food research international (Ottawa, Ont.), 2018

Strawberry juice was concentrated using block freeze concentration process. The concentrate was u... more Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10CFU·mL during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp pr...

Research paper thumbnail of Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)

LWT - Food Science and Technology, 2017

Influence of DEvalue of maltodextrin on the physicochemical properties, antioxidant activity, and... more Influence of DEvalue of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.

Research paper thumbnail of Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage

Journal of Food Engineering, 2016

Abstract Tofu whey was concentrated using the nanofiltration process up to a volume reduction fac... more Abstract Tofu whey was concentrated using the nanofiltration process up to a volume reduction factor of 4.5. The concentrate was used to produce two fermented lactic beverages: (1) with 10% of concentrated tofu whey + 90% of milk; and (2) with 20% of concentrated tofu whey + 80% of milk. Both beverages were analyzed to determine the total lactic acid bacteria count and the physicochemical, rheological and functional properties during storage (30 days). It was observed that the total lactic acid bacteria count was >8 log CFU mL −1 . It was observed that the total solids and protein contents of all beverages remained unchanged, but the use of concentrated tofu whey contributed to the post-acidification process. It can be verified that the viscosity was lower for beverage 2. The apparent viscosity of all samples decreased with an increase in the shear rate, indicating shear thinning and thixotropic properties. The Power Law model was successfully applied to describe the rheological behavior. The total isoflavones content was greater for beverage 2 and remained unchanged during storage, while the oligosaccharides content decreased during storage.

Research paper thumbnail of Preparação, Caracterização e Utilização De Membranas Microporosas Poliméricas De PVDF

Research paper thumbnail of Uso De Membranas Cerâmicas Microporosas Na Emulsificação Óleo/Água

Research paper thumbnail of Avaliação do desempenho de diferentes membranas poliméricas comerciais na dessolventização de óleos comestíveis

Research paper thumbnail of Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes

Journal of Food Engineering, 2015

The objective of this study was to add value to tofu whey by enhancing its potential as a source ... more The objective of this study was to add value to tofu whey by enhancing its potential as a source of isoflavones which are associated with the antioxidant activity of soybean. The concentration processes used were the block freeze concentration and the nanofiltration. The concentrates obtained from these processes were evaluated for their isoflavone content and antioxidant activity. The concentrated fluid obtained from freeze concentration showed an increase in the isoflavone contents for all stages. It was observed retention of isoflavones in the ice, however the concentration efficiency remained above 80% in all stages. The nanofiltration process promoted the concentration of b-glucosides and malonyl glucosides conjugates, but it was not possible to concentrate the aglycones. The values for the antioxidant activity of the concentrated fluid obtained from each freeze concentration and nanofiltration stage, measured applying FRAP and ABTS assays, were significantly higher than that of the tofu whey. Moreover, the antioxidant activity was significantly correlated with the isoflavone content of the tofu whey samples.

Research paper thumbnail of Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying

Food Research International, 2015

Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate o... more Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate obtained from nanofiltration and inulin or polydextrose. The microcapsules were then characterized and the viability of the bifidobacteria was determined for 90 days at 4°C and at −20°C. All the microcapsules showed high count of bifidobacteria, low moisture content, and low water activity. The microcapsules showed similar morphologies and particle sizes. The density of the microcapsules decreased with the increase of the total solids of the feed solutions. The highest hygroscopicity was noted in the microcapsules produced with polydextrose. The time of dissolution in water was longer than it was in oil for all the samples. The presence of prebiotics in the microcapsules increased the L* values and decreased the b* values; meanwhile, the samples produced with whey retentate showed lower a* values. The results of the thermal analysis suggested that prebiotics improved the stability of the microcapsules.

Research paper thumbnail of Influence of different solvent and time of pre-treatment on commercial polymeric ultrafiltration membranes applied to non-aqueous solvent permeation

European Polymer Journal, 2015

Several pre-treatments and solvents were tested through permeation in commercial polymeric membra... more Several pre-treatments and solvents were tested through permeation in commercial polymeric membranes (UH004, UP005, UP010 and UH050-Microdyn-Nadir) with different molar mass cutoffs (4 kDa, 5 kDa, 10 kDa and 50 kDa, respectively), in order to evaluate their efficiency and stability through non-aqueous solvent permeation. After pre-treatments and permeations, membranes were characterised with contact angle, Fourier Transform Infrared Spectroscopy (FTIR), and Field Emission Scanning Electronic Microscopy (FESEM) to evaluate structural integrity. The results of solvent permeation suggest that selectivity of the polymeric matrix depends not only on pore size, but also, in great extent, on the interaction between solvent and polymer. A strong relation can be noted between the conditioning length and permeability for ethanol pre-treatments. Permeability to n-hexane increased from 4 to 18 times after pre-treatment, depending on the time of exposure to ethanol and n-hexane. Characterisation analyses show no significant changes on the membranes surface. In some cases, discrepancies observed among permeate fluxes and contact angles might be an indicative of the occurrence of swelling and plasticisation. However, results suggest the feasibility in the use of these membranes for the recovery of solvents in the oil industry, if suitable process parameters are chosen.

Research paper thumbnail of Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

LWT - Food Science and Technology, 2012

ABSTRACT a b s t r a c t The permeate, obtained from the best microfiltration process, was employ... more ABSTRACT a b s t r a c t The permeate, obtained from the best microfiltration process, was employed in the preparation of fer-mented milks, without inulin (control) and with 5 g 100 g À1 inulin (prebiotic), stored at 5 AE 1 C for 28 days. It could be verified that the storage period and addition of inulin increased the total solids and carbohydrate contents, the caloric value and the acidity, and decreased the pH. The addition of inulin resulted in a fermented product with a lower syneresis index, and greater firmness and cohesiveness. The inulin employed resulted in a product with a greater tendency toward a greenish coloration.

Research paper thumbnail of Behavior of functional compounds during freeze concentration of tofu whey

Journal of Food Engineering, 2013

Research paper thumbnail of Kinetics of the diffusion of sodium chloride in chicken breast (pectoralis major) during curing

Journal of Food Engineering, 2007

The objective of this investigation was to study the kinetics of NaCl (sodium chloride) diffusion... more The objective of this investigation was to study the kinetics of NaCl (sodium chloride) diffusion in chicken breast during curing process. By means of experimental planning, tests were carried out to optimise the process variables: concentrations of NaCl, phosphate and dextrose in the curing brine and the process temperature. Based on the improvement of brine gain during curing and reducement of losses during cooking, four conditions were determined to assess the kinetics of curing. The analytical solution of Fick's Second Law was used to calculate the effective diffusion coefficients of sodium chloride and to estimate the amount of NaCl absorbed. Good agreement was obtained between the analytical model and the experimental data. The diffusivities of sodium chloride in chicken breast were in the range of 8.99 • 10 À10-9.55 • 10 À10 m 2 /s.

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Propolis has a variable and complex chemical composition with high concentration of flavonoids an... more Propolis has a variable and complex chemical composition with high concentration of flavonoids and phenolic compounds present in the extract. The extract varies with the solvent used in extraction. Ethanol extracts more phenolic acid and polar compounds than water. Before their use in industry, extracts must be concentrated but the use of high temperatures can degrade some compounds. Membrane processes is an option that allows concentration at low temperatures. Nanofiltration was carried out with aqueous and ethanolic extracts and each extract results in two distinct fractions: permeate and retentate. The capacity of the membrane to retain the compounds was verified by spectrophotometric analysis: for aqueous solution, the membrane retained around 94% of the phenolic compounds and 99% of the flavonoids, while for the ethanolic solution these values were 53% and 90%, respectively. Ferulic acid retention index was 1.00 and 0.88 to aqueous and ethanolic solutions, respectively. Thus, the nanofiltration process showed high efficiency in the concentration of propolis extracts.

Research paper thumbnail of Concentração de isoflavonas do extrato aquoso de soja por nanofiltração

Research paper thumbnail of 1 Pernil De Cordeiro Maturado Sob Refrigeração e Acondicionado Em Diferentes Sistemas De Embalagem Com Atmosfera Modificada

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

Research paper thumbnail of Uso De Membranas Cerâmicas Microporosas Na Produção De Emulsões Óleo De Girassol Em Água

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

RESUMO-Emulsificação com membrana é um método simples quando comparado aos métodos convencionais ... more RESUMO-Emulsificação com membrana é um método simples quando comparado aos métodos convencionais e tem recebido atenção crescente ao longo dos últimos anos, com aplicações potenciais em muitas áreas. Neste estudo foi avaliado o preparo de emulsões óleo/água (O/A) em sistema de microfiltração tangencial utilizando membranas cerâmicas com tamanho de poros 0,2 e 0,8 µm, óleo de girassol como fase dispersa e soluções de água e polissorbato 80 como fase contínua. O tamanho, a distribuição de tamanho de gotas e a estabilidade das emulsões foram avaliados em função da concentração de óleo (10% a 20%), concentração de surfactante (1% a 4%), a velocidade tangencial (0,12 m•s-1 a 0,24 m•s-1) e a pressão de operação (1 bar a 3 bar). O processo de emulsificação com membrana permitiu se obter emulsões com D 3,2 variando de 2,9 a 16 µm e amplitude das distribuições (span) entre 1,5 e 7,0. Os resultados podem ser explicados por uma influência direta do tamanho dos poros da membrana e pelos parâmetros estudados, sendo que, todos mostraram ter influências significativas no processo de emulsificação. As emulsões produzidas com a membrana de 0,2 µm apresentaram a maior estabilidade e D 3,2 e spans menores que as emulsões obtidas pelo método convencional utilizando rotor-estator.

Research paper thumbnail of Application of ultrafiltration-complexation process for metal removal from pulp and paper industry wastewater

Journal of Membrane Science, 2001

In recent years, the pulp and paper industries have been trying different technologies to reduce ... more In recent years, the pulp and paper industries have been trying different technologies to reduce fresh water consumption in paper mills. This has led to a fast development of new wastewater treatment technologies for industrial reuse. Lately, water-soluble polymeric ligands have shown to be powerful substances to remove trace metals from industrial wastewater through ultrafiltration (UF). In the present study,

Research paper thumbnail of Desempenho De Membranas Poliméricas Comerciais De Nanofiltração e Osmose Inversa Na Separação e Fracionamento De Óleo De Macaúba Utilizando CO2 Denso

Anais do XX Congresso Brasileiro de Engenharia Química, 2015

Research paper thumbnail of Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice using response surface methodology

Journal of Food Processing and Preservation, 2021

Research paper thumbnail of Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membranes by the mussel-inspired method with dopamine and polyethyleneimine

Separation and Purification Technology, 2019

Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membr... more Modification of hydrophobic commercial PVDF microfiltration membranes into superhydrophilic membranes by the musselinspired method with dopamine and polyethyleneimine, Separation and Purification Technology (2018), doi:

Research paper thumbnail of Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

Food research international (Ottawa, Ont.), 2018

Strawberry juice was concentrated using block freeze concentration process. The concentrate was u... more Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10CFU·mL during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp pr...

Research paper thumbnail of Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)

LWT - Food Science and Technology, 2017

Influence of DEvalue of maltodextrin on the physicochemical properties, antioxidant activity, and... more Influence of DEvalue of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.

Research paper thumbnail of Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage

Journal of Food Engineering, 2016

Abstract Tofu whey was concentrated using the nanofiltration process up to a volume reduction fac... more Abstract Tofu whey was concentrated using the nanofiltration process up to a volume reduction factor of 4.5. The concentrate was used to produce two fermented lactic beverages: (1) with 10% of concentrated tofu whey + 90% of milk; and (2) with 20% of concentrated tofu whey + 80% of milk. Both beverages were analyzed to determine the total lactic acid bacteria count and the physicochemical, rheological and functional properties during storage (30 days). It was observed that the total lactic acid bacteria count was >8 log CFU mL −1 . It was observed that the total solids and protein contents of all beverages remained unchanged, but the use of concentrated tofu whey contributed to the post-acidification process. It can be verified that the viscosity was lower for beverage 2. The apparent viscosity of all samples decreased with an increase in the shear rate, indicating shear thinning and thixotropic properties. The Power Law model was successfully applied to describe the rheological behavior. The total isoflavones content was greater for beverage 2 and remained unchanged during storage, while the oligosaccharides content decreased during storage.

Research paper thumbnail of Preparação, Caracterização e Utilização De Membranas Microporosas Poliméricas De PVDF

Research paper thumbnail of Uso De Membranas Cerâmicas Microporosas Na Emulsificação Óleo/Água

Research paper thumbnail of Avaliação do desempenho de diferentes membranas poliméricas comerciais na dessolventização de óleos comestíveis

Research paper thumbnail of Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes

Journal of Food Engineering, 2015

The objective of this study was to add value to tofu whey by enhancing its potential as a source ... more The objective of this study was to add value to tofu whey by enhancing its potential as a source of isoflavones which are associated with the antioxidant activity of soybean. The concentration processes used were the block freeze concentration and the nanofiltration. The concentrates obtained from these processes were evaluated for their isoflavone content and antioxidant activity. The concentrated fluid obtained from freeze concentration showed an increase in the isoflavone contents for all stages. It was observed retention of isoflavones in the ice, however the concentration efficiency remained above 80% in all stages. The nanofiltration process promoted the concentration of b-glucosides and malonyl glucosides conjugates, but it was not possible to concentrate the aglycones. The values for the antioxidant activity of the concentrated fluid obtained from each freeze concentration and nanofiltration stage, measured applying FRAP and ABTS assays, were significantly higher than that of the tofu whey. Moreover, the antioxidant activity was significantly correlated with the isoflavone content of the tofu whey samples.

Research paper thumbnail of Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying

Food Research International, 2015

Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate o... more Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate obtained from nanofiltration and inulin or polydextrose. The microcapsules were then characterized and the viability of the bifidobacteria was determined for 90 days at 4°C and at −20°C. All the microcapsules showed high count of bifidobacteria, low moisture content, and low water activity. The microcapsules showed similar morphologies and particle sizes. The density of the microcapsules decreased with the increase of the total solids of the feed solutions. The highest hygroscopicity was noted in the microcapsules produced with polydextrose. The time of dissolution in water was longer than it was in oil for all the samples. The presence of prebiotics in the microcapsules increased the L* values and decreased the b* values; meanwhile, the samples produced with whey retentate showed lower a* values. The results of the thermal analysis suggested that prebiotics improved the stability of the microcapsules.

Research paper thumbnail of Influence of different solvent and time of pre-treatment on commercial polymeric ultrafiltration membranes applied to non-aqueous solvent permeation

European Polymer Journal, 2015

Several pre-treatments and solvents were tested through permeation in commercial polymeric membra... more Several pre-treatments and solvents were tested through permeation in commercial polymeric membranes (UH004, UP005, UP010 and UH050-Microdyn-Nadir) with different molar mass cutoffs (4 kDa, 5 kDa, 10 kDa and 50 kDa, respectively), in order to evaluate their efficiency and stability through non-aqueous solvent permeation. After pre-treatments and permeations, membranes were characterised with contact angle, Fourier Transform Infrared Spectroscopy (FTIR), and Field Emission Scanning Electronic Microscopy (FESEM) to evaluate structural integrity. The results of solvent permeation suggest that selectivity of the polymeric matrix depends not only on pore size, but also, in great extent, on the interaction between solvent and polymer. A strong relation can be noted between the conditioning length and permeability for ethanol pre-treatments. Permeability to n-hexane increased from 4 to 18 times after pre-treatment, depending on the time of exposure to ethanol and n-hexane. Characterisation analyses show no significant changes on the membranes surface. In some cases, discrepancies observed among permeate fluxes and contact angles might be an indicative of the occurrence of swelling and plasticisation. However, results suggest the feasibility in the use of these membranes for the recovery of solvents in the oil industry, if suitable process parameters are chosen.

Research paper thumbnail of Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

LWT - Food Science and Technology, 2012

ABSTRACT a b s t r a c t The permeate, obtained from the best microfiltration process, was employ... more ABSTRACT a b s t r a c t The permeate, obtained from the best microfiltration process, was employed in the preparation of fer-mented milks, without inulin (control) and with 5 g 100 g À1 inulin (prebiotic), stored at 5 AE 1 C for 28 days. It could be verified that the storage period and addition of inulin increased the total solids and carbohydrate contents, the caloric value and the acidity, and decreased the pH. The addition of inulin resulted in a fermented product with a lower syneresis index, and greater firmness and cohesiveness. The inulin employed resulted in a product with a greater tendency toward a greenish coloration.

Research paper thumbnail of Behavior of functional compounds during freeze concentration of tofu whey

Journal of Food Engineering, 2013

Research paper thumbnail of Kinetics of the diffusion of sodium chloride in chicken breast (pectoralis major) during curing

Journal of Food Engineering, 2007

The objective of this investigation was to study the kinetics of NaCl (sodium chloride) diffusion... more The objective of this investigation was to study the kinetics of NaCl (sodium chloride) diffusion in chicken breast during curing process. By means of experimental planning, tests were carried out to optimise the process variables: concentrations of NaCl, phosphate and dextrose in the curing brine and the process temperature. Based on the improvement of brine gain during curing and reducement of losses during cooking, four conditions were determined to assess the kinetics of curing. The analytical solution of Fick's Second Law was used to calculate the effective diffusion coefficients of sodium chloride and to estimate the amount of NaCl absorbed. Good agreement was obtained between the analytical model and the experimental data. The diffusivities of sodium chloride in chicken breast were in the range of 8.99 • 10 À10-9.55 • 10 À10 m 2 /s.

Research paper thumbnail of Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

Journal of Food Engineering, 2010

Propolis has a variable and complex chemical composition with high concentration of flavonoids an... more Propolis has a variable and complex chemical composition with high concentration of flavonoids and phenolic compounds present in the extract. The extract varies with the solvent used in extraction. Ethanol extracts more phenolic acid and polar compounds than water. Before their use in industry, extracts must be concentrated but the use of high temperatures can degrade some compounds. Membrane processes is an option that allows concentration at low temperatures. Nanofiltration was carried out with aqueous and ethanolic extracts and each extract results in two distinct fractions: permeate and retentate. The capacity of the membrane to retain the compounds was verified by spectrophotometric analysis: for aqueous solution, the membrane retained around 94% of the phenolic compounds and 99% of the flavonoids, while for the ethanolic solution these values were 53% and 90%, respectively. Ferulic acid retention index was 1.00 and 0.88 to aqueous and ethanolic solutions, respectively. Thus, the nanofiltration process showed high efficiency in the concentration of propolis extracts.