Process conditions affect pigment quality and yield in extracts of purple sunflower hulls |
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Authors: | D Wiesenborn Z Zbikowski H Nguyen |
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Affiliation: | (1) Agricultural Engineering Department, North Dakota State University, 1221 Albrecht Blvd., 58105-5626 Fargo, ND;(2) Institute of Dairy Technology, University of Agriculture and Technology, Olsztyn, Poland |
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Abstract: | Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified.
Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration
by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation
during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment
with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by
about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment
during concentration and drying was not greatly affected by solvent type or extraction temperature. |
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Keywords: | Anthocyanin extraction pigment processing purple-hulled sunflower red food colorant spray drying sunflower by-product sunflower hulls |
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