Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

Amirasgari, N.; Mirsaeedghazi, Hossein

doi:10.18869/acadpub.nfsr.3.2.27

Cited by 3 publications

(2 citation statements)

References 21 publications

(35 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the aim of the current study was to investigate effects of membrane active area and channel height of the feed and stripping solution on efficiency of the osmotic distillation during membrane concentration of the red beet juice. This study also completes a previous study by the authors, in which, effects of the membrane and thermal concentration processes on the nutritional values of red beet concentrates were compared (16).…”

Section: Introductionsupporting

confidence: 81%

Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure

et al. 2019

Self Cite

View full text Add to dashboard Cite

A B S T R A C TBackground and Objectives: Red beet juice, a potential source of valuable nutrients, is widely used as a colorant in food industries. In recent years, to avoid reduction of nutritional values of the red beet during concentration by thermal processing, an osmotic distillation (OD) technique has been suggested. Therefore, the major aim of the present study was to investigate effects of the flow rate, volume of feed and brine solutions and membrane active area on efficiency of the membrane concentration process of red beet juice. Materials and Methods:In this study, osmotic distillation process was used in a laboratory scale unit equipped with a hydrophobic polyvinylidene fluoride (PVDF) membrane with a pore size of 0.22 μm at 25 ˚C after centrifuging red beet juice at 4,000 rpm for 17 min. Furthermore, to investigate effects of feed and brine solution volumes on efficacy of the concentration process, two channel heights (2 cm and 2 mm in both feed and brine sections) were tested.Results: Based on the results, the high feed volume was more effective than the high brine volume for the increasing soluble solid content (SSC) of juice in a constant time. Moreover, it was found that if the process time included more than three hours, the membrane with a higher active area (131.75 cm 2 ) significantly improved total soluble solid content of juice, compared to the membrane with a lower active area (87.83 and 43.91 cm 2 ). Results showed that a higher volume and flow rate of both feed and brine included had the most desirable effects on concentration efficiency. Based on the findings, flux of the total soluble solid content rise can be considered as a practical parameter to study efficiency of the osmotic distillation. Conclusion:Efficiency of the concentration process of red beet juice using osmotic distillation can increase by the modification of module configuration and process setup.

show abstract

Section: Introductionsupporting

confidence: 81%

Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…The betalain content of fresh beetroot (676.03 mg/100 g db) is very near to those reported by Amirasgari and Mirsaeedghazi (2016) and lower than as reported by Bucur et al (2016).…”

Section: Total Betalain Activitysupporting

confidence: 53%

Effect of Processing Methods on Bioactive Components and Antioxidant Activity of Beetroot (Beta vulgaris L.)

Niroula

Adhikari

2022

Tribhuvan Univ. J. Food Sci. & Techn.

View full text Add to dashboard Cite

Beetroot (Beta vulgaris L.) is known as antioxidant, anti-inflammatory, hepato-protective and anticancer due to its bioactive components. The effect of processing (blanching, open pan cooking, pressure cooking, microwave oven treatment, electric oven treatment and drying) on the bioactive components (total phenolic and total betalain content) and antioxidant activity in beetroot were studied. The total betalain content (676.03 mg/100g db) included betacyanin (445.64 mg/100g db) and betaxanthin (230.39 mg/100g db). Total phenolic content, total betalain content and antioxidant activity were significantly different (p<0.05) in open pan cooked, pressure cooked and electric oven treated sample. The drying process significantly (p<0.05) decreased total phenolic and total betalain in blanched, open pan cooked, pressure cooked and electric oven treated samples. Betaxanthin was found more susceptible to heat than betacyanin. The antioxidant activity significantly (p<0.05) increased during drying of the pretreated samples. Microwave oven treatment was found to be suitable for pretreatment as it increases antioxidant activity, maximum retention in total phenolic content and betalain.

show abstract

KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ

Şimşek

2019

Gıda

View full text Add to dashboard Cite

Bu çalışmada, kırmızı pancarın (Beta vulgaris L.) betalainlerinin ultrasonik banyoda, farklı sıcalık ve sürelerde (40-80 0 C, 5-210 dk) değişimi incelenmiştir. Sıcaklık derecesi (T), süre (t) ve Txt interaksiyonun betalainler, toplam fenolik madde (TFM), DPPH radikal süpürme aktivitesi (DPPH-RSA), Hunter L, a ve b değerleri üzerine etkisi önemli (P <0.001) bulunmuştur. Termal destekli ultrasonik ekstraksiyonun (TDUE), 60 0 C-40 dk ve 80 0 C-25 dk uygulamaları ile betalainlerin en yüksek değere ulaştığı, daha sonra artan sürelerin ise azalmalara neden olduğu belirlenmiştir. TDUE'nun 40 0 C uygulamasında ise betalainlerin yavaş artış gösterdiği fakat bu artışın diğer proseslere (60-80 0 C) ait değerlerin altında kaldığı tespit edilmiştir. Diğer taraftan, betalainlerin değişiminin TFM, DPPH-RSA ve Hunter L, a ve b değeri değişimi ile ilişkili olduğu ve TDUE koşullarında elde edilen matematiksel eşitliklerin (R 2 =%84-87), betalainlerdeki değişime ait optimum koşulları belirlemede kullanılabileceği ortaya çıkmıştır. Anahtar kelimeler: Kırmızı pancar, Beta vulgaris L., betalainler, doğal renk maddeleri, ultrasonik ekstraksiyon THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.

show abstract

Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

Cited by 3 publications

References 21 publications

Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure

Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure

Effect of Processing Methods on Bioactive Components and Antioxidant Activity of Beetroot (Beta vulgaris L.)

KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ

Contact Info

Product

Resources

About