ArticleJournal of food science and technology2018
Assessment of factors influencing the concentration of betacyanin from
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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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/m
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