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Previous issue date: 2012-03-06 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / Camu-camu is a native fruit from the Amazonian region, cultivated in the margins of rivers,
lakes and Amazonian creeks called igarap?s. It is known as one of the fruit with the highest
content of vitamin C. Reverse osmosis is a membrane concentration process in which the
applied pressure is higher than the juice osmotic pressure. Such process favors the solvent
permeation from the region with the highest concentration to the one with the lowest.
Osmotic evaporation is another membrane concentration process in which a porous
hydrophobic membrane separates the solution that is going to be concentrated from a
concentrate brine solution. Microencapsulation is the process in which an active agent is
entrapped by means of a polymer cover. Such process promotes the release of these active
agents under specific conditions. The aim of this work is to evaluate the use of membrane
separation processes and microencapsulation for the processing of camu-camu fruits. The
camu-camu pulp, which has been obtained through the depulping of camu-camu fruits, was
first centrifuged, in order to decrease its suspended solids content, and clarified by
microfiltration with polysulfone membranes. Six clarification processes have carried out at
2.5 bar transmembrane pressure and 45?C. The clarified juice was concentrated by reverse
osmosis at 60 bar and 20 ?C. The avarage permeate flux has been of 11.3 L/hm2. The preconcentrated
juice had 28.8?Brix and the concentration degree of the process was 3.8. The
pre-concentrated juice has been concentrated by osmotic evaporation in a laboratorial
system with polytetrafluoroethylene membrane. The process presented an average pemeate
flux of 2.4 Kg/hm2. The soluble solids content of the concentrated juice was of 56.6 ?Brix,
presenting a concentration degree of 1.98. The retentate fraction of the microfiltration
process was microencapsulated in a spray dryer. Three encapsulation agents were
evaluated: starch, maltodextrin and the mixture of both. The values presented for the
physicochemical caracterization of the pre-concentrated and concentrated camu-camu
juices indicate that there has been an increase both in the physical characteristics of the
juice, such as soluble solids, total solids and acidity, and in the concentration of camu-camu
bioactive compounds. The dehydrated camu-camu juice presented a high concentration of
bioactive substances. Nevertheless, there has been no stability of such compounds during
storage. Through the results obtained in the present work, it is possible to observe that the
integration of membrane processes proved efficient in the concentration of camu-camu
juice, with a final product of high nutritional value / O camu-camu ? um fruto nativo da regi?o amaz?nica, cultivado as margens de rios, lagos e
igarap?s. ? reconhecido como um dos frutos com um dos maiores teores de vitamina C.
Osmose inversa ? o processo de concentra??o por membranas onde a press?o aplicada ?
maior que a press?o osm?tica do suco, favorecendo a permea??o do solvente da regi?o de
maior concentra??o para regi?o de menor concentra??o. Evapora??o osm?tica ? um outro
processo de concentra??o, onde uma membrana hidrof?bica porosa separa a solu??o que
ser? concentrada e uma salmoura concentrada. A microencapsula??o ? o processo onde um
agente ativo ? protegido por meio de uma cobertura de pol?meros, ocorrendo a libera??o
desses agentes ativos em condi??es espec?ficas. O objetivo desta disserta??o foi avaliar o
uso dos processos de separa??o com membranas e microencapsulamento para o
processamento de suco de camu-camu. Os frutos de camu-camu foram despolpados, sendo
o suco submetido a centrifuga??o, com o objetivo de reduzir os s?lidos em suspens?o, e
posteriormente clarificado por microfiltra??o em um sistema de membranas de
polissulfona. Foram realizados seis processos de clarifica??o a 2,5 bar e 45?C. O suco
clarificado foi pr?-concentrado por osmose inversa a 60 bar e 20 ?C. O fluxo permeado
m?dio foi de 11,3 L/hm2. O suco pr?-concentrado apresentou teor de s?lidos sol?veis de
28,8?Brix e grau de concentra??o de 3,8. O suco pr?-concentrado foi processado por
evapora??o osm?tica em um sistema laboratorial constitu?do por membranas de
politetrafluoretileno. O processo apresentou fluxo m?dio permeado de 2,4 kg/hm2. O teor
de s?lidos sol?veis do suco concentrado foi de 56,6 ?Brix, apresentando um grau de
concentra??o de 1,98. O processo de microencapsula??o da fra??o retida do suco de camucamu
foi realizado em um spray dryer Buchi Modelo B-190. Foram realizados tr?s ensaios
com tr?s formula??es diferentes: mistura entre amido e maltodextrina, somente amido e
somente maltodextrina. Os valores apresentados para a caracteriza??o f?sico-qu?mica do
suco de camu-camu pr?-concentrado e concentrado indicam que houve um aumento nos
s?lidos sol?veis e totais e da acidez, bem como no teor das subst?ncias bioativas do camucamu.
O suco de camu-camu desidratado apresentou alto teor de subst?ncias bioativas,
onde a estabilidade desses compostos durante o per?odo de armazenamento n?o foi
alcan?ada. Observa-se que a integra??o dos processos com membranas se mostrou eficaz na
concentra??o do suco de camu-camu, obtendo um produto com alta qualidade nutricional.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1562 |
| Date | 06 March 2012 |
| Creators | Souza, Andr? Luis Rodrigues |
| Contributors | Cabral, Lourdes Maria Corr?a, Srur, Armando Ubirajara Oliveira Sabaa, Freitas, Suely Pereira de |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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