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Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant

Chetan Nayak, A. (2010) Integrated Downstream Processing involving Biocompatible methods for Extraction, Purification and Concentration of Anthocyanin, a Natural Colourant. PhD thesis, University of Mysore.

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Abstract

The thesis mainly covers the extraction, separation, purification and concentration of natural food colorant from Garcinia indica Choisy. The response surface methodology was employed to optimize the ultrasound-assisted extraction conditions. Characterization of anthocyanin using HPLC, mass and NMR spectroscopy analysis confirmed that the pigment essentially contains two anthocyanins namely, cyanidin-3-glucoside and cyanidin-3-sambubioside. Major emphasis was given to develop alternative/newer approaches involving membranes for the concentration of natural food colorant. Mechanism of water transport from feed to osmotic agent side during forward osmosis has been elucidated. In a large-scale experiment, the anthocyanin extract was concentrated from 49 mg/l to 2.69 g/l (54-fold). The purification and concentration of anthocyanin by integrating conventional purification processes such as ultrafiltration with forward osmosis process was carried out. A comparison of thermally concentrated sample with the sample produced by integrated membrane process indicated that the integrated membrane process has several advantages over the thermal concentration in terms of higher stability, lower browning index and less conversion of (-)-hydroxy citric acid to its lactone form. Microencapsulation using spray drying was found to be an effective method for production of microencapsulated anthocyanin. The present study resulted in the characterization as well as development of improved processes for the purification and concentration of anthocyanin.

Item Type: Thesis (PhD)
Uncontrolled Keywords: food colorant, Garcinia indica Choisy, downstream processing, extraction
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 May 2012 09:57
Last Modified: 14 May 2012 09:57
URI: http://ir.cftri.com/id/eprint/10741

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