Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process

Atreyee, Bal and Shilpa, H. N. and Sukumar, Debnath and Navin Kumar, Rastogi (2024) Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process. Innovative Food Science and Emerging Technologies, 96. pp. 1-9.

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Abstract

Hibiscus rosa-sinensis flower is a potential sources of anthocyanin as natural colorant. The impact of various extraction conditions (e.g., extraction medium, pH, liquid-solid ratio, and extraction time) on the total antho- cyanin content, followed by the concentration of the anthocyanin extract using forward osmosis (FO) membrane process and subsequent assessment of physico-chemical properties and storage stability were studied. The citrate- phosphate buffer at pH 4.6, a liquid-solid ratio of 20:1, and extraction time of 4 h yielded the highest total anthocyanin content (461.39 mg/kg) in the extract, which was further concentrated to 3967.9 mg/kg (~8.6 folds) using FO concentration process. The FO concentration process showed minimal impact on the physico- chemical properties such as total anthocyanin content and phenolic content, antioxidant activities and color parameters, demonstrating its potential as a gentle concentration method. Storage studies under different con- ditions revealed that FO concentrated samples exhibited higher stability than the aqueous extracts with lower temperature and dark storage conditions leading to the best preservation of color and anthocyanin content. Industrial relevance: The present study will be useful for the optimised extraction of anthocyanin from Hibiscus rosa-sinensis flower and its concentration without the use of thermal concentration process keeping the antho- cyanin intact with the help of forward osmosis without the thermal exposure.

Item Type:	Article
Uncontrolled Keywords:	Natural colorant, Membranes, Non-thermal concentration, Phenolic compounds, Degradation kinetics
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	09 Dec 2025 05:07
Last Modified:	09 Dec 2025 05:07
URI:	http://ir.cftri.res.in/id/eprint/20164

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