Purification and Concentration of Betalaines by Ultrafiltration and Reverse Osmosis |
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| Authors: | Y N LEE R C WILEY M J SHEU D V SCHLIMME |
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| Affiliation: | Authors Wiley, Sheu, and Schlimme are with the Food Science Program, Dept. of Horticulture, Univ. of Maryland, College Park, MD 20742.;Author Lee, formerly affiliated with the Univ. of Maryland, is now with Research Centre, Borden Inc., 600 N. Franklin St., Syracuse, NY 13204. |
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| Abstract: | Beet juices prepared by solid-liquid extractions were processed by ultrafiltration (UF) and reverse osmosis (RO) to 30°Brix at 20°C. De Danske Sukkerfabrikker (DDS) UF/RO Lab Module-20 plate-and-frame system was used having a 0.72-m2 effective membrane area and pressures from 50-40 bar. After prefiltering, pectinase treated juices were sequentially processed through 20,000 and 6,000 (UF) molecular weight (MW) cut-off membranes. The UF purified products were then concentrated by RO processes on several types of cellulose acetate (CA) membranes, one with a 500 MW cut-off and 70% NaCl permeability provided colorants that were separated from a majority of soluble solids. Addition of invertase to pectinase-treated juices decreased flux but yielded a three-fold increase in betalaine concentration on a dry weight basis. Betalaine concentration by UF and RO processes also halved nitrate level and greatly reduced flavor. |
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