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Concentration of Perilla Anthocyanins by Ultrafiltration
Author(s) -
CHUNG MEI YUH,
HWANG LUCY SUN,
CHIANG BEEN HUANG
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13843.x
Subject(s) - ultrafiltration (renal) , anthocyanin , chemistry , perilla , citric acid , chromatography , membrane , pigment , membrane fouling , volume (thermodynamics) , fouling , food science , biochemistry , organic chemistry , raw material , physics , quantum mechanics
Anthocyanins were extracted from perilla leaves using 10% citric acid solution. The pigment in the extract could be concentrated by ultrafiltration (UF) with a membrane of M. W. cutoff 6,000, possibly due to the formation of copigmented complexes. In UF operations, fouling was not severe. Increasing either transmembrane pressure or feed concentration resulted in increased solute retention. Recovery of anthocyanin was over 60% by UF at volume concentration ratio of 4.