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Rose colour concentration using Forward osmosis.

Digvijay, Shinde (2013) Rose colour concentration using Forward osmosis. [Student Project Report] (Submitted)

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Abstract

Food industry uses synthetic dyes as colorants in various products. This is leading to problem with food security. Thus the plants contain the natural pigments and it will be present in flowers, fruits and vegetables. Thus the food industry is looking for natural dyes with interest to replace synthetic dyes are significantly increasing during recent years mainly due to the problems in food industry. Plant consists of several pigments which can be used as a natural colourant in food industry. The aim of the present paper was to apply conventional extraction procedures in order to isolate an enriched crude extract of pigments from Rose petals. Thus the pigment anthocyanin obtained can be used as a natural colourant in the food industry. Rose petals which are used as a ornamental flower which is also cultivated for essential oil extraction. Anthocyanin, a pigment which is present in all the plants are very reactive compounds, due to its bright colour and high water solubility, it is considered as a potential natural pigment to replace artificial food colourants. In this report, the Rose petals were extracted for the presence of anthocyanins and the pH differential method was done for the estimation of anthocyanins. The extraction procedure included many methods like sonication, flash evaporation, freezing and thawing, sand grinding, liquid nitrogen treatment and the combination of both freezing and thawing and sand grinding. The maximum amount of anthocyanin was obtained by freezing and thawing process. Membrane technologies have been extensively studied as alternative processes. Then the sample was subjected for different concentration methods like freeze drying, thermal process and forward osmosis. Forward osmosis (FO) is a promising membrane technology to be used in food industry. The main advantage of forward osmosis, compared to both thermal and conventional membrane processing include low hydraulic pressure, low treatment temperature, low fouling tendency, high solids content processing capability and easy scale-up. Thus the pigment anthocyanin was concentrated using a membrane technology called forward osmosis. The concentrated colorant was used for coloring curds, fresh cream and buttermilk and added with stabilizers for long lasting.

Item Type: Student Project Report
Uncontrolled Keywords: Rose petals, Forward osmosis, Freezing and thawing, Sand grinding, Concentration, Freeze drying, Evaporation
Subjects: 600 Technology > 03 Agriculture > 02 Horticulture
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2014 10:27
Last Modified: 09 May 2014 10:27
URI: http://ir.cftri.com/id/eprint/11559

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