Anthocyanin retention of cranberry (Vaccinium macrocarpon) juice subjected to different nanofiltration conditions
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The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m(2) in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied from 1.0 to 12.0 L min(-1) at transmembrane pressures between 20 and 40 bar (2026 and 4052 kPa). Permeate flux reached a maximum value of 41.3 L h(-1) m(-2) at a pressure of 40 bar and a feed rate of 12 L min(-1), showing a direct dependency on these two parameters. Retention coefficients of anthocyanin of 0.94 to 0.99 corresponding to percentage recovery between 93 and 99% were obtained. Total anthocyanin content increased to values between 237 and 287 mg L-1 from original concentration of 82 to 97mg L-1 in feed solution. Total soluble solidswere also retained on the nanofilter. Both anthocyanin retentate and permeate obtained by nanofiltration could be potential functional ingredients for the food and nutraceutical industry.
Artículo de publicación ISI
Cita del ítemJournal of Chemistry, 2017, Article ID 7209243, 7 pages
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