Modulation of carotenoid/flavonoid profiles and sugar content of a potential functional citrus-based food through crossflow microfiltration

Crossflow microfiltration was implemented to enrich a clementine/pink grapefruit juice in carotenoids, flavonoids and pectins modulating its sugar content thanks an added diafiltration step. Using tubular ceramic membrane with pore diameter of 0.2 ?m at 30–40 °C, crossflow velocity 5 m?s?1 transmembrane pressure 2.6 bar, the impact process assessed focusing on bioactive compounds physical characteristics concentrates. With permeate flux above 30 kg?h?1?m?2, resulted increase 8–10 times provitamin A carotenoids (33 mg?kg?1 final products), lycopene (43 mg?kg?1), hesperidin (3.2 g?kg?1) pectin (5.5 giving unique interesting composition profile. Moreover, divided by 3. This can be relevant for product recommended as part reduced diet diabetic people. By modelling retention compounds, we showed that it possible modulate sugar, flavonoids, contents concentrate could key issue biological activity this potential functional citrus-based food.