Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy
The concentration of anthocyanin extract from Garcinia indica Choisy (popularly known as kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contai...
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| Veröffentlicht in: | Separation and purification technology 2010-02, Vol.71 (2), p.144-151 |
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| creator | Nayak, Chetan A. Rastogi, Navin K. |
| description | The concentration of anthocyanin extract from
Garcinia indica Choisy (popularly known as
kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds was elucidated. The effects of membrane orientation, osmotic agent concentration, flow rates of feed and osmotic agent and temperature on transmembrane flux during the concentration of anthocyanin extract were studied. In a large-scale experiment, the anthocyanin extract was concentrated from 49
mg/l to 2.69
g/l (54-fold increase). Non-enzymatic browning index and degradation constant for thermally concentrated sample were found to be approximately two (0.78–0.35) and eight (63.0
×
10
−3 to 8.0
×
10
−3
day
−1) times, respectively, as compared to the concentrate produced by forward osmosis. Ratio of HCA lactone to HCA was also found to be higher for the sample produced by thermal concentration (2.84:1) as compared to concentrate produced by forward osmosis (1.50:1). These results clearly indicate that the concentration of anthocyanin extract using forward osmosis has several advantages over the thermal concentration in terms of higher stability, lower browning index and less conversion of HCA to its lactone form. |
| doi_str_mv | 10.1016/j.seppur.2009.11.013 |
| format | Article |
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Garcinia indica Choisy (popularly known as
kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds was elucidated. The effects of membrane orientation, osmotic agent concentration, flow rates of feed and osmotic agent and temperature on transmembrane flux during the concentration of anthocyanin extract were studied. In a large-scale experiment, the anthocyanin extract was concentrated from 49
mg/l to 2.69
g/l (54-fold increase). Non-enzymatic browning index and degradation constant for thermally concentrated sample were found to be approximately two (0.78–0.35) and eight (63.0
×
10
−3 to 8.0
×
10
−3
day
−1) times, respectively, as compared to the concentrate produced by forward osmosis. Ratio of HCA lactone to HCA was also found to be higher for the sample produced by thermal concentration (2.84:1) as compared to concentrate produced by forward osmosis (1.50:1). These results clearly indicate that the concentration of anthocyanin extract using forward osmosis has several advantages over the thermal concentration in terms of higher stability, lower browning index and less conversion of HCA to its lactone form.</description><identifier>ISSN: 1383-5866</identifier><identifier>EISSN: 1873-3794</identifier><identifier>DOI: 10.1016/j.seppur.2009.11.013</identifier><language>eng</language><publisher>Kidlington: Elsevier B.V</publisher><subject>Anthocyanin ; Anthocyanins ; Applied sciences ; Browning ; Chemical engineering ; Conversion ; Exact sciences and technology ; Flow rate ; Flux ; Forward osmosis ; Garcinia indica ; Lactones ; Natural colorant ; Osmosis ; Purification ; Transport</subject><ispartof>Separation and purification technology, 2010-02, Vol.71 (2), p.144-151</ispartof><rights>2009 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-fdd2b5aa398ecab949f094e96ce5b4d0fd949e093ce570a304d5a8aa39b8ff8e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.seppur.2009.11.013$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22469276$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nayak, Chetan A.</creatorcontrib><creatorcontrib>Rastogi, Navin K.</creatorcontrib><title>Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy</title><title>Separation and purification technology</title><description>The concentration of anthocyanin extract from
Garcinia indica Choisy (popularly known as
kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds was elucidated. The effects of membrane orientation, osmotic agent concentration, flow rates of feed and osmotic agent and temperature on transmembrane flux during the concentration of anthocyanin extract were studied. In a large-scale experiment, the anthocyanin extract was concentrated from 49
mg/l to 2.69
g/l (54-fold increase). Non-enzymatic browning index and degradation constant for thermally concentrated sample were found to be approximately two (0.78–0.35) and eight (63.0
×
10
−3 to 8.0
×
10
−3
day
−1) times, respectively, as compared to the concentrate produced by forward osmosis. Ratio of HCA lactone to HCA was also found to be higher for the sample produced by thermal concentration (2.84:1) as compared to concentrate produced by forward osmosis (1.50:1). These results clearly indicate that the concentration of anthocyanin extract using forward osmosis has several advantages over the thermal concentration in terms of higher stability, lower browning index and less conversion of HCA to its lactone form.</description><subject>Anthocyanin</subject><subject>Anthocyanins</subject><subject>Applied sciences</subject><subject>Browning</subject><subject>Chemical engineering</subject><subject>Conversion</subject><subject>Exact sciences and technology</subject><subject>Flow rate</subject><subject>Flux</subject><subject>Forward osmosis</subject><subject>Garcinia indica</subject><subject>Lactones</subject><subject>Natural colorant</subject><subject>Osmosis</subject><subject>Purification</subject><subject>Transport</subject><issn>1383-5866</issn><issn>1873-3794</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLAzEQgBdR8PkPPOQinnZNNuluchGk2CoIetBzmCYTmtImNdkq_femrHj0NA--mWG-qrpmtGGUdXerJuN2u0tNS6lqGGso40fVGZM9r3mvxHHJueT1RHbdaXWe84pS1jPZnlVvs5i-IVkS8yZmn4mLiQxLJCYGg2FIMPgYSHQEwrCMZg_BB-JS3JA5JOODB-KD9QbIdBl93l9WJw7WGa9-40X1MXt8nz7VL6_z5-nDS214J4faWdsuJgBcSTSwUEI5qgSqzuBkISx1trSQKl7qngKnwk5AHviFdE4iv6hux73bFD93mAe98dngeg0B4y7rXva0E0KpQoqRNCnmnNDpbfIbSHvNqD740ys9-tMHf5oxXfyVsZvfA5ANrF2CYHz-m21b0am27wp3P3JYvv3ymHQ2Hos86xOaQdvo_z_0A37_ii0</recordid><startdate>20100218</startdate><enddate>20100218</enddate><creator>Nayak, Chetan A.</creator><creator>Rastogi, Navin K.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope></search><sort><creationdate>20100218</creationdate><title>Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy</title><author>Nayak, Chetan A. ; Rastogi, Navin K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-fdd2b5aa398ecab949f094e96ce5b4d0fd949e093ce570a304d5a8aa39b8ff8e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Anthocyanin</topic><topic>Anthocyanins</topic><topic>Applied sciences</topic><topic>Browning</topic><topic>Chemical engineering</topic><topic>Conversion</topic><topic>Exact sciences and technology</topic><topic>Flow rate</topic><topic>Flux</topic><topic>Forward osmosis</topic><topic>Garcinia indica</topic><topic>Lactones</topic><topic>Natural colorant</topic><topic>Osmosis</topic><topic>Purification</topic><topic>Transport</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nayak, Chetan A.</creatorcontrib><creatorcontrib>Rastogi, Navin K.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><jtitle>Separation and purification technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nayak, Chetan A.</au><au>Rastogi, Navin K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy</atitle><jtitle>Separation and purification technology</jtitle><date>2010-02-18</date><risdate>2010</risdate><volume>71</volume><issue>2</issue><spage>144</spage><epage>151</epage><pages>144-151</pages><issn>1383-5866</issn><eissn>1873-3794</eissn><abstract>The concentration of anthocyanin extract from
Garcinia indica Choisy (popularly known as
kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds was elucidated. The effects of membrane orientation, osmotic agent concentration, flow rates of feed and osmotic agent and temperature on transmembrane flux during the concentration of anthocyanin extract were studied. In a large-scale experiment, the anthocyanin extract was concentrated from 49
mg/l to 2.69
g/l (54-fold increase). Non-enzymatic browning index and degradation constant for thermally concentrated sample were found to be approximately two (0.78–0.35) and eight (63.0
×
10
−3 to 8.0
×
10
−3
day
−1) times, respectively, as compared to the concentrate produced by forward osmosis. Ratio of HCA lactone to HCA was also found to be higher for the sample produced by thermal concentration (2.84:1) as compared to concentrate produced by forward osmosis (1.50:1). These results clearly indicate that the concentration of anthocyanin extract using forward osmosis has several advantages over the thermal concentration in terms of higher stability, lower browning index and less conversion of HCA to its lactone form.</abstract><cop>Kidlington</cop><pub>Elsevier B.V</pub><doi>10.1016/j.seppur.2009.11.013</doi><tpages>8</tpages></addata></record> |
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| ispartof | Separation and purification technology, 2010-02, Vol.71 (2), p.144-151 |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Anthocyanin Anthocyanins Applied sciences Browning Chemical engineering Conversion Exact sciences and technology Flow rate Flux Forward osmosis Garcinia indica Lactones Natural colorant Osmosis Purification Transport |
| title | Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy |
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