Ultrafiltration of Green Table Olive Brines: Influence of some Operating Parameters and Effect on Polyphenol Composition

摘要

ABSTRACTInfluence of several variables on ultrafiltration (UF) of green table olive brines was studied. Flux improved when temperature increased, although an interval of 30–40°C was recommended, especially when bentonite was used. To prevent darkening of regenerated brines for preservation for several days, sodium bisulfite had the best effect, although ascorbic acid was suggested. HPLC polyphenol analyses in the original brine, permeate and concentrate confirmed that UF removed a great amount of the polymerized polyphenols from the premeate. Simple phenols were not removed effectively, except for vanillin, caffeic acid and 4‐hydroxybenzoic acid which were substantially elimin