Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process-in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds-was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h degrees values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

Automated summary

The study clarified fresh orange prickly pear juice using a microfiltration process, reducing suspended solids and turbidity while also decreasing total antioxidants and betalains content and causing significant changes in color parameters. The turbidity was significantly reduced from 164.33 to 0.37 NTU in the clarified juice.