Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Vergara, Cristina; Cancino-Madariaga, Beatriz; Ramírez-Salvo, Andrés; Sáenz, Carmen; Robert, Paz; Lutz, Mariane

doi:10.1590/1981-6723.5014

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…In recent years, some studies have focused on separation of betalains by membrane technologies. For example, (Vergara, Cancino-Madariaga, Ramírez-Salvo, Sáenz, Robert, & Lutz, 2015) clarified a purple cactus pear juice by microfiltration. They obtained very clear permeates, free of turbidity, 70% of betalains retention and also containing polyphenols and high antioxidant activity.…”

Section: Highlightsmentioning

confidence: 99%

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Tamba

Servent

Mertz

et al. 2019

Innovative Food Science & Emerging Technologies

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An integrated process coupling crossflow micro and ultra or nanofiltration was applied to separate the betacyanins in cactus pear juice (30°C). Four microfiltration ceramic membranes (0.1-0.2 µm, 1.8-3.3 bar) and 4 ultra/nanofiltration organic membranes (0.2-4.0 kDa, 5-30 bar) were tested. Microfiltration was a first step to remove insoluble solids with low retention of soluble solids. By coupling with enzymatic liquefaction, permeate flux Jp was increased by 2 and the retention of betacyanins was limited. Ultra/nanofiltration was then used for solute separation. Retentions of solutes could be modulated by varying membrane/pressure combinations that favor rather the concentration of all the solutes or rather the purification of the betacyanins with respect to the total dry matter. Retention of individual betacyanins could be a little different which also made possible fractionation.Simulations using simple models allowed to evaluate the interest of the process for concentrating, purifying and fractionating betacyanins with a possible diafiltration step.

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Section: Highlightsmentioning

confidence: 99%

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Tamba

Servent

Mertz

et al. 2019

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…The stability of betanin can be affected by pH, water activity, exposure to light, oxygen, enzymatic activities, metal, and temperature. Temperature is the most important factor in pigment degradation during the separation and concentration processes (Vergara et al, 2015). Despite their coloring capacity and superior antiradical activity, betalains have not been considered by the food industry as potential additives.…”

Section: Stability Of Betalainsmentioning

confidence: 99%

Betalains-natural pigments for healthy food

Paunović¹,

Stojanović²,

Dimitrijević³

et al. 2020

ChemN

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The application of artificial colors in practice has shown many negative effects on food safety and human health. Allergic reactions to artificial colors are very common, especially in children. Some research suggests that prolonged use of artificial colors can be the cause of cancer. Betaine is one of the most widespread groups of plant pigments, which is increasingly being researched in recent times. Therefore, the use of cheap plant pigments such as betaine is important. They are safe for use in food and have good biological and pharmacological properties. Some of them have an antioxidant, antimicrobial, antilipidemic, anticancer role. They can be used in food instead of anthocyanins. Some properties are beneficial to our health due to which they can be used to enhance the flavor and color of ice-cream, jellies, jams, desserts, sauces, sweets, tomato paste, breakfast cereals.

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“…It is used mainly in foods that do not require thermal treatment, such as yogurt, confectionery, ice cream, syrups and sausages (Vergara et al, 2015).…”

Section: Colour Measurementmentioning

confidence: 99%

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

Mohankumar¹

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoThe Opuntia ficus indica (OFI) fruits were obtained from Dindugal district, Tamil Nadu, India. The juice was extracted from fully ripened fruit. It had an average total soluble solids equivalent to 14.06º Brix. Before spray drying, a 1:1 dilution with distilled water was made to obtain a soluble solid content of 5.4ºBrix. Maltodextrin (MD) 32 gms and Arabic Gum 40 gms were added to the diluted juice mixed and filtered. The clear solution was spray dried using Labultima, model LU 222 advanced. The powder was obtained with the flow of air drying parallel to the material feeding. The drying parameters were Inlet temperature = 140˚C; Outlet temperature = 70˚C; Aspirator speed = 35 cu.m/hr; Feed pump speed = 2mL/min which were standardized for the experiment. The spray dried fruit powder was packed in metallized bioriented polypropylene bags at 24°C± 2° C and stored at room temperature (20-24°C) before being submitted to the physic-chemical analyses. The physic-chemical characteristics like X-ray diffraction, solubility test (0.57%), and bulk density (2.5g/ml), colour parameters and water absorption capacity (WAC) of fruit powder (29.6 ml) were determined. Hence the present study provides useful information about the spray drying of an under-utilised fruit to obtain a colourant that can be used for commercial food product development.

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Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Cited by 7 publications

References 31 publications

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Betalains-natural pigments for healthy food

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

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