Assessment of factors influencing the concentration of betacyanin from Opuntia ficus-indica using forward osmosis

Ravichandran, Rathna; Ekambaram, Nakkeeran

doi:10.1007/s13197-018-3149-3

Original Article
Published: 04 June 2018

Assessment of factors influencing the concentration of betacyanin from Opuntia ficus-indica using forward osmosis

Concentration of betacyanin using forward osmosis

Journal of Food Science and Technology volume 55, pages 2361–2369 (2018)Cite this article

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Abstract

Betacyanin is the red-violet pigment possesses potent antiradical and antioxidant properties. Globally, natural colorants have gained much interest than synthetic colours due to their adverse ill effects. The study aimed to assess membrane technology for the concentration of betacyanin pigment from cactus pear employing forward osmosis. The effect of process parameters such as feed and osmotic agent solution (OAS) flowrate and temperature on betacyanin concentration was investigated using factorial design. Maximum concentration of betacyanin was obtained with 150 mL/min feed flowrate, 50 °C feed temperature, 150 mL/min OAS flowrate and 50 °C OAS temperature. Further, sodium chloride was the best OAS that concentrated betacyanin from 898 to 1325 mg/L with a transmembrane flux of 1.13 L/m² h. Physico-chemical characteristics imply high retention of antioxidant activity and other nutrients during concentration process. The results revealed the suitability of forward osmosis for the concentration of betacyanin from Opuntia ficus-indica using cellulose acetate membrane.

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Acknowledgements

Authors thank Prof. M. Sivanandham, Secretary, SVEHT and SVCE Management for their support throughout this project. Authors thank Dr. R. Subramanian, CSIR-CFTRI, Mysuru for providing cross flow filtration module design.

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Research Laboratory, Department of Biotechnology, Sri Venkateswara College of Engineering (Autonomous), Sriperumbudur Tk, 602117, India
Rathna Ravichandran & Nakkeeran Ekambaram

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Rathna Ravichandran
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Nakkeeran Ekambaram
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Correspondence to Nakkeeran Ekambaram.

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Ravichandran, R., Ekambaram, N. Assessment of factors influencing the concentration of betacyanin from Opuntia ficus-indica using forward osmosis. J Food Sci Technol 55, 2361–2369 (2018). https://doi.org/10.1007/s13197-018-3149-3

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Revised: 22 March 2018
Accepted: 02 April 2018
Published: 04 June 2018
Issue Date: July 2018
DOI: https://doi.org/10.1007/s13197-018-3149-3

Keywords

Opuntia ficus-indica
Betacyanin
Concentration
Factorial design of experiments
Forward osmosis