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Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.

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Separation process is very crucial in bioethanol production as it consumes the highest energy in the process. Unlike other works, this research systematically designed a suitable separation process for bioethanol production from corn stover by using thermodynamic insight. Two separation processes, i.e., extractive distillation (case 2) and pervaporation (case 3), were developed and compared with conventional molecular sieve (case 1). Process design and simulation were done by using Aspen Plus program. The process evaluation was done not only in terms of energy consumption and process economics but also in terms of environmental impacts. It was revealed that pervaporation is the best process in all aspects. Its energy consumption and carbon footprint are 60.8 and 68.34% lower than case 1, respectively. Its capital and production costs are also the lowest, 37.0 and 9.88% lower than case 1.