Integrated membrane process for the concentration of anthocyanin

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1233-1239

  Patil, Ganapathi ^a   Raghavarao, K S M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anthocyanin; Integrated membrane process; Membrane; Natural color; OMD; Red radish; RO; UF

Indexed keywords

CONCENTRATION (PROCESS); DISTILLATION; MASS TRANSFER; OSMOSIS MEMBRANES; REVERSE OSMOSIS; ULTRAFILTRATION;

ANTHOCYANIN; INTEGRATED MEMBRANE PROCESS; NATURAL COLOR; OSMOTIC MEMBRANE DISTILLATION (OMD);

PIGMENTS;

RAPHANUS SATIVUS;

EID: 33748567105     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.034     Document Type: Article

References (19)

1. Brennan J.G., Butters J.R., Cowell N.D., and Lilly A.E. Filtration and membrane separation. Food engineering operation. 2nd ed. (1976), Applied Science Publishers Ltd., London 120
2. Chiriboga C., and Francis F.J. An anthocyanin recovery system form cranberry pomace. Journal of the American Society for Horticultural Science 95 (1970) 233
3. Chung M.Y., Hwang L.S., and Chiang B.H. Concentration of perilla anthocyanins by ultrafiltrations. Journal of Food Science 51 6 (1986) 1494-1497 1510
4. Francis F.J. Lesser-known food colorants. Food Technology 41 (1987) 62-68
5. Francis F.J. Food colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition 28 4 (1987) 273-314
6. Ganapathi, P., Ravindra, B. B., Chethana, S., & Raghavarao, K. S. M. S. (2004). Osmotic membrane distillation for concentration of natural color. In Proceedings of the 2004, 6th national biochemical engineering and biotechnology, IIT Delhi, India.
7. Giusti M.M., Rodriguez-Saona L.E., and Ronald W.E. Molar absorptivity and color characteristics of acylated and nonacylated pelargonidin-based anthocyanins. Journal of Agricultural and Food Chemistry 47 (1999) 4631-4637
8. Giusti M.M., and Ronald W.E. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 14 (2003) 217-225
9. La Bell F. Grapes provide brilliant red color. Food Process (1993) 88-89
10. Lee Y.N., Wiley R.C., Sheu M.J., and Sehlimme D.V. Purification and concentration of betalaines by ultrafiltration and reverse osmosis. Journal of Food Science 47 (1982) 465-475
11. Naveen N., Ganapathi P., Ravindra B.B., Hebbar U.H., Raghavarao K.S.M.S., and Nene S. Mass transfer in osmotic membrane distillation. Journal of Membrane Science 268 (2006) 48-56
12. Nene, S., Ganapathi, P., & Raghavarao, K. S. M. S. (in press). Membrane distillation in food processing. In Handbook of membrane separations: Chemical, pharmaceutical, and biotechnological applications. New York: Marcel Dekker Publication.
13. Raghavarao K.S.M.S., Naveen N., Ganapathi P., Ravindara B.B., and Niranjan K. Athermal membrane processes for the concentration of liquid food and natural colors. Emerging Technologies for Food Processing (2005) 251-276
14. Rodriguez-Saona L.E., Giusti M.M., Robert W.D., and Ronald W.E. Development and process optimization of red radish concentration extract as potential natural red colorant. Journal of Food Processing Preservation 25 (2001) 165-182
15. Ronald W.E., Grete S., Lea P., and Grethe E. Influence of sugar on anthocyanin pigment-stability in frozen strawberries. Journal of Food Science 55 (1990) 1064-1065 1072
16. Ronald W.E., Jaffrey D.C., Christopher J.C., and Leonard R.M. Fruit and fruit products. Journal of Association Official Analytical Chemistry 65 6 (1982) 1417-1423
17. Sapers G.M. Color characteristics and stability of non bleeding cocktail cherries dyed with carotenoid pigments. Journal of Food Science 59 (1994) 135-138
18. Thomas P. Purification and concentration of natural colorants by membranes. Food Technology (1984) 107-111
19. Woo A.H., Von Elbe J.H., and Amundson C.H. Anthocyanin recovery from cranberry pulp wastes by membrane technology. Journal of Food Science 45 (1980) 875-879