Microfiltration and Reverse Osmosis Affect Recovery of Mango Puree Flavor Compounds

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Abstract
Flavor compounds from ripe mango puree were studied upon cross‐flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (−98%) volatiles of the puree, were qualitatively and quantitatively recovered in the pulpy microfiltration retentate. The more polar volatiles (−2%) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively.