Open AccessObtaining food dyes of the anthocyanin class from grape pomace: the mechanism of the extraction process
Author(s) -
М. В. Николенко,
K.O. Elchaninova,
V.O. Karabut,
O.Yu. Vashkevych
Publication year - 2020
Publication title -
voprosy himii i himičeskoj tehnologii/voprosy himii i himičeskoj tehnologii
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.278
H-Index - 7
eISSN - 2413-7987
pISSN - 0321-4095
DOI - 10.32434/0321-4095-2020-133-6-134-141
Subject(s) - pomace , anthocyanin , extraction (chemistry) , diffusion , chemistry , aqueous solution , diffusion process , process (computing) , raw material , chromatography , thermodynamics , materials science , organic chemistry , food science , knowledge management , physics , innovation diffusion , computer science , operating system
In order to determine the mechanism and factors of optimization of the process of extraction of anthocyanin dyes from crushed grape pomace, the kinetics of the process at the temperatures of 14 and 800C was studied using aqueous and aqueous-ethanolic solutions under conditions of intensive mixing. For the theoretical description of the kinetic data, a model of the extraction process from a porous solid body was used under conditions of relatively small values of constrained diffusion coefficients. It was established that the experimental data are well described by the equation for the internal diffusion mechanism of the extraction process. It was shown that the experimental data are also well described by the Yander equation proposed for modeling diffusion-controlled heterogeneous processes with constant parameters of the diffusion. It was concluded that both equations are similar to each other and differ only in the coefficients at the degrees of transformation, which is due to the assumptions that were made in their derivation. The conclusion about the nature of the limiting stage of the process of extraction of anthocyanin dyes was confirmed by calculations of the apparent activation energy, the value of which was 14.0 kJ mol–1. The obtained data allowed determining the factors of optimization of anthocyanin extraction process from grape pomace: particle size of raw materials, anthocyanin concentration in solution, temperature, ethanol content in solution, solution acidity, degree of plant cell destruction and ultrasonic treatment.