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

Mereddy, Ram, Chan, Adeline, Fanning, Kent, 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, 215 311-317. doi:10.1016/j.foodchem.2016.07.132


Author Mereddy, Ram
Chan, Adeline
Fanning, Kent
Nirmal, Nilesh
Sultanbawa, Yasmina
Title Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology
Formatted title
Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2017-01-15
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.07.132
Open Access Status Not Open Access
Volume 215
Start page 311
End page 317
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Collection year 2017
Formatted 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.
Keyword Red beetroot (Beta vulgaris L.)
Membrane technology
Betalain rich extract
Processing
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Centre for Nutrition and Food Sciences Publications
 
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Created: Fri, 05 Aug 2016, 18:19:35 EST by Dr Yasmina Sultanbawa on behalf of Centre for Nutrition and Food Sciences