A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals.

Chanukya, B. S. and Rastogi, N. K. (2016) A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals. Journal of Food Processing and Preservation, 40. pp. 1289-1296.

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Abstract

This study is aimed at extracting and concentrating natural pigment anthocyanin from rose petals for the possible usage in foods. The enriched extractions of anthocyanin from rose petals were performed by different methods such as: liquid N2 treatment, sonication, usage of alcohol and freeze-thawing. Freezing-thawing the rose petals with solvent prior to grinding resulted in 18% higher extraction of anthocyanin. The enriched rose extract anthocyanin was further subjected to concentration by thermal evaporation, freeze drying and forward osmosis. Forward osmosis concentration process resulted in minimum degradation of anthocyanin (10.17 mg/L) as compared with other methods. The enriched rose extract anthocyanin (color) (5 mL) was supplemented to yoghurt and stored in refrigerated condition for a period of 2 weeks, which showed first-order degradation of anthocyanin at a rate of 31.8 mg/L. PRACTICAL APPLICATIONS This study deals with the enriched extraction and concentration of anthocyanin from rose petals using different methods. Freezing-thawing followed by grinding the rose petals with water results in higher extraction of anthocyanin from rose petals. Forward osmosis concentration results in minimum degradation of anthocyanin as compared with thermal evaporation and freeze drying. The processed rose anthocyanin can be supplemented to food product to prepare rose colored yoghurt and stored up to 2 weeks.

Item Type:	Article
Uncontrolled Keywords:	natural pigment anthocyanin rose petals usage foods thermal evaporation, freeze drying forward osmosis
Subjects:	600 Technology > 03 Agriculture > 02 Horticulture 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Jul 2017 05:35
Last Modified:	10 Jul 2017 05:35
URI:	http://ir.cftri.res.in/id/eprint/12762

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