Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins

Chandrasekhar, Jampani and Raghavarao, K. S. M. S. (2015) Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins. Separation and Purification Technology, 141. pp. 10-16.

PDF 1-s2.0-S1383586614007035-main.pdf - Published Version Restricted to Registered users only Download (695kB) | Request a copy

Abstract

Multistage aqueous two phase extraction was carried out using polyethylene glycol (PEG) 4000/magne- sium sulfate (14.8/10.3%, w/w) system. The phase forming polymer (PEG 4000) was successfully sepa- rated from anthocyanins employing organic–aqueous extraction. Different processes employed for the purification and concentration of anthocyanins were compared with one another. The highest concentra- tion of anthocyanins (3123.45 mg/L and 43 °Brix) was obtained in case of integration of aqueous two phase extraction with forward osmosis. Non-enzymatic browning index (0.11) and degradation constant (0.21) were found to be lowest in case of the integrated process involving aqueous two phase extraction followed by forward osmosis when compared to other processes. Color density was found to increase from 0.6 to 14.56 and stability of anthocyanins (with respect to pH and temperature) was found to be more in case of integrated process (aqueous two phase extraction followed by forward osmosis).

Item Type:	Article
Uncontrolled Keywords:	Anthocyanins, Process integration, Aqueous two phase extraction, Osmotic membrane distillation, Forward osmosis
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	11 Mar 2025 06:43
Last Modified:	11 Mar 2025 06:43
URI:	http://ir.cftri.res.in/id/eprint/19263

Actions (login required)

View Item