Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions
The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m2 in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/7209243 |
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| author | Kong Ah-Hen Marcia Costa Susan Poo Roberto Lemus-Mondaca |
| author_facet | Kong Ah-Hen Marcia Costa Susan Poo Roberto Lemus-Mondaca |
| author_sort | Kong Ah-Hen |
| collection | DOAJ |
| description | The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m2 in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied from 1.0 to 12.0 L min−1 at transmembrane pressures between 20 and 40 bar (2026 and 4052 kPa). Permeate flux reached a maximum value of 41.3 L h−1 m−2 at a pressure of 40 bar and a feed rate of 12 L min−1, showing a direct dependency on these two parameters. Retention coefficients of anthocyanin of 0.94 to 0.99 corresponding to percentage recovery between 93 and 99% were obtained. Total anthocyanin content increased to values between 237 and 287 mg L−1 from original concentration of 82 to 97 mg L−1 in feed solution. Total soluble solids were also retained on the nanofilter. Both anthocyanin retentate and permeate obtained by nanofiltration could be potential functional ingredients for the food and nutraceutical industry. |
| format | Article |
| id | doaj-art-47f6c6eeba63432ead9c635cb4f233f6 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-47f6c6eeba63432ead9c635cb4f233f62025-02-03T01:31:10ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/72092437209243Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration ConditionsKong Ah-Hen0Marcia Costa1Susan Poo2Roberto Lemus-Mondaca3Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, ChileInstituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, ChileInstituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, ChileThe aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m2 in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied from 1.0 to 12.0 L min−1 at transmembrane pressures between 20 and 40 bar (2026 and 4052 kPa). Permeate flux reached a maximum value of 41.3 L h−1 m−2 at a pressure of 40 bar and a feed rate of 12 L min−1, showing a direct dependency on these two parameters. Retention coefficients of anthocyanin of 0.94 to 0.99 corresponding to percentage recovery between 93 and 99% were obtained. Total anthocyanin content increased to values between 237 and 287 mg L−1 from original concentration of 82 to 97 mg L−1 in feed solution. Total soluble solids were also retained on the nanofilter. Both anthocyanin retentate and permeate obtained by nanofiltration could be potential functional ingredients for the food and nutraceutical industry.http://dx.doi.org/10.1155/2017/7209243 |
| spellingShingle | Kong Ah-Hen Marcia Costa Susan Poo Roberto Lemus-Mondaca Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions Journal of Chemistry |
| title | Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions |
| title_full | Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions |
| title_fullStr | Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions |
| title_full_unstemmed | Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions |
| title_short | Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions |
| title_sort | anthocyanin retention of cranberry vaccinium macrocarpon juice subjected to different nanofiltration conditions |
| url | http://dx.doi.org/10.1155/2017/7209243 |
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