The açai juice is an Amazonian product that has been exported to various countries around the world. Its main characteristic is the presence of antioxidant compounds especially anthocyanins. Nanofi ltration is a membrane separation process that has the ability to separate compounds of low molar weight. Açai juice clarifi ed by microfi ltration was used as feed to evaluate nanofi ltration membranes of different manufacturers regarding the permeate fl ux and the retention of anthocyanins. All the evaluated membranes were effi cient in retaining the anthocyanins from the açai juice. NF 270 membrane, a composite membrane composed by a polyamide top layer and a polysulphone microporous support, presented the highest water permeability before and after the nanofi ltration of açai juice. In addition, this membrane also presented the highest value of permeate fl ux in the nanofi ltration process of açai juice as well as the anthocyanins retention above 99%. The effect of fouling for this membrane was approximately 28%.The observed results showed the potential of nanofi ltration on the recovery of anthocyanins from açai fruit.