Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice
Version of Record online: 3 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2052–2060, September 2014
How to Cite
Arriola, N. A., dos Santos, G. D., Prudêncio, E. S., Vitali, L., Petrus, J. C. C. and Castanho Amboni, R. D. M. (2014), Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice. International Journal of Food Science & Technology, 49: 2052–2060. doi: 10.1111/ijfs.12513
- Issue online: 19 AUG 2014
- Version of Record online: 3 MAR 2014
- Manuscript Accepted: 21 JAN 2014
- Manuscript Received: 20 AUG 2013
- CNPq (National Council of Scientific and Technological Development, Brazil)
- FAPESC (Santa Catarina State Research and Innovation Support, Brazil)
- Food Science Postgraduate Program at UFSC (Federal University of Santa Catarina, Brazil)
|ijfs12513-sup-0001-FigureS1.docx||Word document||30K||Figure S1. Mean values ± standard deviation of permeate flux (J) along the nanofiltration processing time (min), up to volume reduction factor equal to 3.|
Table S1.Physicochemical composition of the watermelon juice before and after membrane process (concentrate and permeate from the nanofiltration).
Table S2. Hydrophilic antioxidant activity (HAA) and lipophilic antioxidant activity (LAA) of the watermelon juice before and after membrane process (concentrate and permeate from the nanofiltration).
Table S3. Pearson's Correlation Coefficient (r) between hydrophilic antioxidant activity (HAA) and lipophilic antioxidant activity (LAA) and total phenolic, flavonoid, ascorbic acid and lycopene contents in watermelon juice.
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