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Process conditions affect pigment quality and yield in extracts of purple sunflower hulls
Author(s) -
Wiesenborn D.,
Zbikowski Z.,
Nguyen H.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638897
Subject(s) - pigment , sunflower , chemistry , maltodextrin , citric acid , yield (engineering) , degradation (telecommunications) , extraction (chemistry) , solvent , food science , ethanol , chromatography , pulp and paper industry , materials science , spray drying , agronomy , organic chemistry , metallurgy , telecommunications , biology , computer science , engineering
Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench‐scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.