Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity
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LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, Caparica 2829-516, Portugal
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LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa 1349-017, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Annarosa Gugliuzza
Membranes 2017, 7(1), 1; https://doi.org/10.3390/membranes7010001
Received: 25 October 2016
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Revised: 15 December 2016
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Accepted: 19 December 2016
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Published: 28 December 2016
(This article belongs to the Special Issue Feature Papers)
In this work, the concentration process of three different tea extracts (medicinal Rosil No. 6, Black, and Forest Fruit teas) using the osmotic evaporation (OE) process, was studied. The effect of the OE process on the content of phenolic compounds and antioxidant activity was evaluated. The concentration process was carried out in a hollow-fibre membrane contactor with an effective surface area of 0.54 m2. The tea extract was circulated through the shell side of the contactor, while a concentrated osmotic solution (CaCl2 5 M) was circulated inside the fibres. The flux, the driving force, and the mass transfer coefficient were evaluated. A decrease of the water flux over time was observed and was attributed only to the decrease of the driving force, caused by the dilution of the osmotic solution. Using a surface area/feed volume ratio of 774 m2·m−3, it is possible to reach a tea concentration of 40% (w/w) in 5 h, with a constant water flux and without losing the phenolic content and antioxidant potential in most teas.
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Keywords:
osmotic evaporation; membrane contactors; tea extract concentration; antioxidant activity; phenolic content
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MDPI and ACS Style
Marques, M.P.; Alves, V.D.; Coelhoso, I.M. Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity. Membranes 2017, 7, 1. https://doi.org/10.3390/membranes7010001
AMA Style
Marques MP, Alves VD, Coelhoso IM. Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity. Membranes. 2017; 7(1):1. https://doi.org/10.3390/membranes7010001
Chicago/Turabian StyleMarques, Marisa P., Vítor D. Alves, and Isabel M. Coelhoso. 2017. "Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity" Membranes 7, no. 1: 1. https://doi.org/10.3390/membranes7010001
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