Ultrafiltration for genipin recovery technologies after ultrasonic treatment of genipap fruit


Ana Mayela Ramos-de-la-Peña1, Catherine M.G.C.Renard2, Julio C. Montañez1, María de la Luz Reyes-Vega1, Juan Carlos Contreras-Esquivel*1,3

1Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo 25250, Coahuila, Mexico
2INRA,University of Avignon, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France
3Research and Development Center, Coyote foods Biopolymer and Biotechnology Co., Simon Bolivar851-A, Saltillo 25000, Coahuila, Mexico



Centrifugal ultrafiltration of genipap fruit extracts after mechanical/sonic enzymatic treatment was performed through 50, 30, 10 and 3 kDa molecular weight cut off (MWCO) (15min; 10°C; 9425g). Volume, volumen retention factor (VRF), flux, genipin and glucose concentrations were determined. Separation efficiency, retention, transmission coefficients (RC,TC), and membrane selectivity were estimated. Reduction in MWCO increased volumen in the retentate (7.670.0 mL), decreased VRF (1.970.0) and flux (0.0670.00 mL cm_2 min_1) after 3 kDa ultrafiltration. Genipin and glucose reached equilibrium in retentate and permeate (1773.3; 1671.5mgmL_1; 4172.2 and4174.8 mgmL_1) after 3 kDa ultrafiltration. The highest removal of genipin was 0.570.1.RC and TC were 0.570.1; selectivity for genipin was 0.970.0 after 3 kDa separation.