纳滤膜浓缩甜菜根(Beta vulgaris L.)果皮提取物组合研究

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-10-15 DOI:10.7455/10.7455/IJFS/10.2.2021.A5

M. Zin, Szilvia Bánvölgyi

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引用次数: 1

摘要

膜法是一种智能的替代浓缩方式，优选富含不耐热天然成分的有机果汁。期望通过现代化的浓缩方法，扩大从农业工业废物中提取所需化合物的规模。甜菜根皮提取物中β赖氨酸、酚类和抗氧化剂的回收是通过纳滤膜（NF 200）在恒定的跨膜压力（40巴）下，在再循环流速（400 L h-1）和进料温度（30℃）下完成的。通过分光光度法对甜菜黄质、甜菜青素、酚类和抗氧化活性的表征表明，最终样品中分别含有这些化合物：202.25±3.26mg.L-1360.07±8.43mg.L-1987.79±19.18mg.L-1642.06±14.78mg.L-1（纯水）；206.62±1.37 mg·L-1339.72±2.89 mg·L-1972.72±47.49 mg·L-1745.97±25.45 mg·L-1（乙醇-水）。与粗提取物相比，最终样品呈现出鲜艳的颜色和相当多的所需化合物，并且可以具有工业应用。

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Portfolio of beetroot (Beta vulgaris L.) peel extracts concentrated by nanofiltration membrane

Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h -1 ) and feed temperature (30 oC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L -1 , 360.07±8.43 mg.L -1 , 987.79±19.18 mg.L -1 , 642.06±14.78 mg.L -1 (pure water); 206.62±1.37 mg.L -1 , 339.72±2.89 mg.L -1 , 972.72±47.49 mg.L -1 , 745.97±25.45 mg.L -1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.