Consumer concern over artificial food additives has stimulated production of pigments from natural sources. The aim of this study was to examine the effects of process variables on the content of colour compounds (betaxanthin and betacyanin) in beetroot peel juice extracted by conventional method. In this research, the extraction processes were carried out according to the central composite design with different process variables. Quantitative measurements of the basic colour compounds in beetroot extract were performed using spectrophotometer. From our experiment, it was found that the most adequate extraction conditions, which gave the highest yield of colour compounds (952.5 mg l–1 of betaxanthin and 1361 mg l–1 of betacyanin), were extraction time 1 h, operating temperature 20 ºC, and solvent ratio 0.8 w/v. Being a conventional heating method, it is a simple and cost efficient process with relatively high yield.

No abstract

Recovery of valuable products from organic wastes with conventional extraction method plus modern separation technology is becoming popular in solid waste management. The major attention of this project was to test the efficiencies of two different types of reverse osmosis membranes (RO99 and X20) on juice concentration extracted from peel of beetroot which is "waste". The extractions of beetroot peel were completed using water and ethanol-water (15 v/v%) solvents at 22 °C for 60 minutes. The applied transmembrane pressure, temperature, and recirculation flow rate of membrane separation process were 40 bars, 30 °C, and 400 L/h, respectively. Quantifications of valuable compounds were detected using spectrophotometer. The permeate flux profiles were investigated and lower permeate flux was experienced with RO99 compared to X20 in both methods. Additionally, from the aspect of efficiency, RO99 outstripped X20 membrane on concentration of some compounds such as betalains, and phenolic components. Betaxanthin, betacyanin, antioxidant and TPC contents in final retentates of RO99 membrane concentration were as follow: 292.47±1.93 mg/L, 499.03±1.3 mg/L, 1133.15±25.74 mg/L,1243.96±106.56 mg/L (water solvent) and 337.26±4.31 mg/L, 585.2±5.83 mg/L, 698.55±22.53 mg/L, 1268.87±48.69 mg/L (ethanol-water solvent), respectively. From this experiment, expectation can be made that membrane technology can widen its applications in food and pharmaceutical industries.

The challenges of beer microfiltration are fouling and to get decent quality. These problems can be partially eliminated with the use of Static Turbulence Promoter (STP). In this study, STP (pitch diameter ratio of 2, 13.2 mm pitch length, 6.5 mm diameter, 241 mm length, and 1.2 mm thickness), Pall Membralox T1‐70 membrane, and lager beer were used for the filtrations. Experiments were performed with combinations of different parameters, such as usage of STP (No/Yes), Transmembrane Pressure (TMP) (0.4–1.2 bar), and Retentate Flow Rate (Q) (50–200 L hr−1). Experiments were ranked with Sum of Ranking Differences based on the analytical properties, hydrodynamic and separation characteristics parameters. The best conditions were the following: STP = Yes, TMP = 0.4 bar, Q = 50 L hr−1; STP = No, TMP = 0.4 bar, Q = 200 L hr−1; STP = Yes, TMP = 1.2 bar, Q = 200 L hr−1. Practical applications Clarification of rough beer is important because of eliminating yeast and colloidal particles responsible for haze and ensuring the microbiological stability of beer. Our research has several practical applications as mentioned below. First clarification of rough beer by crossflow microfiltration is more sustainable technology than conventional clarification with Kieselguhr, because of lower carbon footprint, lower solid waste stream, less beer loss, and less health and safety concerns. In addition, the shelf life of the microfiltered beer is longer, because there is no iron pickup. Furthermore, according to the results better beer quality can be achieved with the application of novel Static Turbulence Promoter (STP) compared to the conventional (without STP) membrane filtration. It is important because product quality is partly responsible for consumer satisfaction. Finally, it has been proven that usage of STP can improve filtration throughput that means lower production cost.

Since significant percentage of fruits and vegetables go to waste during processing, investigation of how to improve the valuable products of extraction from the wastes is an undeniably effective way to save the planet. Beetroot (root, peel, and stalk) is a chief source of natural betalain color compounds and phenolic compounds with copious radical scavenging activity. The major emphasis of this work is to optimize process variables which are extraction time (10–60 min), operating temperature (20–50 °C), and aqueous ethanol solvent with the concentration of (25–75%) for effective extraction of valuable compounds such as betalains, total polyphenols, and antioxidant activity from beetroot peel. Spectrophotometric analysis was applied for quantification of those compounds. Amongst which, lowest solvent concentration (25% v/v) together with the highest temperature (50 °C) and extraction time (50 min) brought yielded higher results. The process optimization was carried out using Design Expert (11.0.3) statistical software. Overall, it can be noted that extraction process can be improved by controlling operating time and temperature, avoiding unnecessary overuse of costly solvent.

No abstract

No abstract

The aim of our study was to examine applicability of pervaporation in reference to the apple aroma recovery and the effects of the operating parameters on the process. Based on performed experiments the pervaporation, as membrane process, may be capable to reduce the loss of aroma compounds in the beverages production, due to its low operating temperature and high aroma recovery efficiency so organoleptic characteristics of the products would satisfy the growing consumer expectations as well. The studied main aroma compounds were i-amyl-alcohol, ethanol, butanol, i-butanol, ethyl-acetate, which