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Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology

Mereddy, Ram and Chan, Adeline and Fanning, Kent and Nirmal, Nilesh and Sultanbawa, Yasmina (2017) Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology. Food Chemistry, 215 . pp. 311-317. ISSN 03088146

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Article Link(s): http://dx.doi.org/10.1016/j.foodchem.2016.07.132

Abstract

An initial laboratory-scale evaluation of separation characteristics of membranes with nominal molecular weight cut-offs (NMWCO) ranging from 30 kD down to 0.5 kD indicated effective separation of betalains in the 0.5 kD region. Subsequent pilot-level trials using 1 kD, loose reverse osmosis (LRO) and reverse osmosis (RO) spiral-wound membranes showed LRO membrane to be very efficient with up to 96% salt and 47% other dissolved solids removed while retaining majority of the pigment (∼98%) in the betalain rich extract (BRE). The total betalain content in the BRE increased up to 46%, the highest recovery reported so far at pilot scale level. Interestingly, more than 95% of the nitrates were removed from the BRE after the three diafiltrations. These studies indicate that membrane technology is the most efficient technique to produce BRE with highly reduced amounts of salts and nitrate content.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Red beetroot (Beta vulgaris L.) Membrane technology Betalain rich extract Concept processing model
Subjects:Science > Biology > Biochemistry
Plant culture > Vegetables
Deposited On:31 Aug 2016 00:22
Last Modified:31 Aug 2016 00:24

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