Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology
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- 作者：Ram Mereddya ; ram.mereddy@daf.qld.gov.au" class="auth_mail" title="E-mail the corresponding author ; Adeline Chanb ; Kent Fanninga ; Nilesh Nirmalb ; Yasmina Sultanbawab
- 关键词：Red beetroot (Beta vulgaris L.) ; Membrane technology ; Betalain rich extract ; Concept processing model
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：311-317
- 全文大小：449 K
文摘
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Betalain is the major purplish red pigment in the red beetroot (Beta vulgaris L.).
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Membrane technology successfully removed 99% turbidity from the juice.
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More than 95% of salts and nitrate were removed after three difiltration.
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The total betalain content in BRE was increased up to 46%.
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Membrane technology can be the potential green technology for beetroot juice industries.