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Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing

Servent A., Abreu F., Dhuique-Mayer C., Belleville M.P., Dornier M.. 2020. Innovative Food Science and Emerging Technologies, 66 : 9 p..

DOI: 10.1016/j.ifset.2020.102519

This work aimed to further investigate microfiltration with diafiltration to obtain a rich carotenoid extract from the solid by-product of cashew apple (Anacardium occidentale L.) juice processing. This solid residue called cashew fibers is rich in bioactive compounds, especially carotenoids. After mixing with water and pressing, an aqueous suspension was obtained and processed by crossflow microfiltration (40 °C) using tubular ceramic membrane with 0.2 µm pore diameter. Permeate flux, which increased with transmembrane pressure, could be maintained above 100 L·h-1·m-2 at high volume reduction ratio by coupling mechanical extraction with enzyme liquefaction. The concentration step led to an increase of the carotenoid content by up to 19-fold and the diafiltration step allowed the carotenoid purity to be multiplied by 5. The impact of the process on the retentate characteristics was assessed using a model based on simple assumptions. This calculation tool can easily be implemented and is helpful for choosing the operating conditions, to minimize water consumption as well as effluent production.

Mots-clés : caroténoïde; traitement des aliments; noix de cajou; microfiltration; composition des aliments

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