The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu-camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg_1 of soluble solids. During this step, the juice's osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg_1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg_1, 105.2 g galic acid kg_1 and 762 mmol Trolox kg_1, respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu-camu juice's bioactive compounds.