Purification and concentration of anthocyanins from jamun: An integrated process

Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Purification and concentration of anthocyanins from jamun: An integrated process. In: Chemical and Bioprocess Engineering: Trends and Developments. Apple Academic Press, Canada, pp. 26-35. ISBN 978-149870581-3

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Abstract

Demand of consumers for natural food colorants is driving manufacturers to find natural sources of colors and flavors. Anthocyanins is a group of water soluble natural pigments found primarily in red-toned fruits and vegetables. Anthocyanins have a limitation due to their relative instability, which causes loss of color, particularly under processing conditions. Extraction methods of anthocyanins from plant material are nonselective and yield pigment solutions with large amounts of other compounds such as sugars, sugar alcohols, organic acids, and amino acids which are detrimental to the stability of pigments. Stability of anthocyanins is strongly influenced by sugars, oxygen, pH [1], temperature, light [2], UV-light [3] and concentration of colorant itself [4]. In this regard, attention on the purification of these pigments has been on the rise. There are a good number of sources rich in the anthocyanins content, jamun (Jambolao) being one among them. Various medicinal properties such as stomachic, astringent, antiscorbutic, diuretic, antidiabetic, antioxidant, and antiproliferative have been reported for jamun anthocyanins [5-8]. Inspite of having enormous medicinal and food applications, there is a paucity of information regarding the purification and concentration of jamun anthocyanins. Hence, the objective of the present work is to develop an integrated process involving purification of anthocyanins from jamun employing adsorption followed by membrane pertraction (MP) and forward osmosis (FO) for the concentration of purified anthocyanins. © 2015 by Apple Academic Press, Inc.

Item Type:	Book Section
Uncontrolled Keywords:	anthocyanins, jamun
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	24 Sep 2025 06:47
Last Modified:	24 Sep 2025 06:47
URI:	http://ir.cftri.res.in/id/eprint/19844

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