Abstract
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.
Highlights
Agro-industrial residues, including beetroot peel, are acknowledged sources of antioxidant-rich compounds such as betalains and phenolic compounds
The aim of this study was to determine how many levels of nanofiltration concentration could be attained for beetroot peel extracts while ascertaining the reduction in volume
Extraction processes were determined based on our previous experiment in which optimization of the process conditions was focused on achieving the highest betalain compounds, except for peel-to-solvent ratio (Zin et al, 2020)
Summary
Agro-industrial residues, including beetroot peel, are acknowledged sources of antioxidant-rich compounds such as betalains and phenolic compounds. To maximize the recovery of these valuable compounds with minimal processing cost and utilize them in various fields is quite challenging because of their ease of compartmentalization. A typically known source of betalains and phytochemicals, is rich in therapeutic values and minerals, thereby getting many compliments from consumers as well as food researchers. Betalain is an active hydrophilic compound mainly found in species of Caryophyllales plant families (Hussain et al, 2018). Determined by the components attached to the main structure of betalamic acid (4-[2-oxoethylidene]-1,2,3,4tetrahydropyridene-2,6-dicarboxylic acid), two structural groups known as betaxanthin and betacyanin are derived. Vulgaxanthin-I (80 % of betaxanthin), a derivative of betalamic acid conjugated with amines, is responsible for its yellow colour (Sawicki & Wiczkowski, 2018).
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