Abstract
The purpose of this study was to concentrate the polyphenolic compounds in pistachio hull extract as a rich source of natural antioxidants using the membrane process and the reduction of membrane fouling during the process. After the optimization of the membrane performance includes chamber pressure and stirring rate by monitoring flux and membrane fouling, pectinase and tannase enzymes were compared in order to reduce fouling. Pectinase showed a better potential in decreasing membranous fouling. Enzyme concentration was optimized, and treatment with 17.4 (U) was selected. The permeate obtained from optimized membrane condition and enzyme level treatment was enriched in total phenol (120.31 ± 0.35 mgGAE/g) and flavonoid (34.54 ± 0.09 mgCE/g), while the amount of anthocyanin was not remarkable.
Highlights
IntroductionThere is, a need for identifying alternative natural and safe sources of food antioxidants, especially of plant origin such as pistachio hull (Goli, Barzegar, & Sahari, 2005)
Synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have been widely used as antioxidants in different food industries, but recently there have been some restrictions on the use of these compounds because of their carcinogenicity (Madhavi, Deshpande, & Salunkhe, 2017)
The results suggest that after treating the pistachio hull aqueous extract with the optimal level of pectinase enzyme, more amounts of phenolic compounds pass through the membrane due to the pectin decomposition and membrane fouling reduction and membrane concentration leads to separate a permeate part, rich in phenolic compounds and antioxidant activity
Summary
There is, a need for identifying alternative natural and safe sources of food antioxidants, especially of plant origin such as pistachio hull (Goli, Barzegar, & Sahari, 2005). Green hull is a major waste of the pistachio industry, which is estimated at an average of 60% of the production (Bohluli Ghaen, 2006). Pistachio green hull (PGH) is one of the richest sources of antioxidants, especially phenolic compounds (Chahed, China, & Daube, 2007; Goli et al, 2005; Mohammadi Moghaddam, Razavi, Malekzadegan, & Shaker Ardekani, 2009). Certain valuable studies have been published recently on the characterization of the phenolic profiles of pistachio green hull, but this topic still requires more detailed studies and deeper investigation
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