Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h-1) and feed temperature (30 ºC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L-1, 360.07±8.43 mg.L-1, 987.79±19.18 mg.L-1, 642.06±14.78 mg.L-1 (pure water); 206.62±1.37 mg.L-1, 339.72±2.89 mg.L-1, 972.72±47.49 mg.L-1, 745.97±25.45 mg.L-1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.
Al-Amoudi A. Factors affecting natural organic matter (NOM) and scaling fouling in NF membranes: A review. Desalination. 2010. p. 1–10.
2.
Arend G, Adorno W, Rezzadori K, Di Luccio M, Chaves V, Reginatto F, et al. Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane. Journal of Food Engineering. 2017. p. 36–41.
3.
Banvolgyi S, Horvath S, Stefanovits-Banyai E, Bekassy-Molnar E, Vatai G. Ribes nigrum L.) juice concentration [3rd Membrane Science and Technology Conference of Visegrad Countries (PERMEA 2007). 2009. p. 281–7.
4.
Banvolgyi S, Kiss I, Bekassy-Molnar E, Vatai G. Concentration of red wine by nanofiltration [2nd Membrane Science and Technology Conference of Visegrad Countries (PERMEA 2005). 2006.
5.
Desalination. 2006. p. 8–15.
6.
Bastos E, Gonçalves L. Water extraction of bioactive compounds. Elsevier; 2017. p. 245–68.
7.
Benzie I, Strain J. The frap assay. Analytical Biochemistry. 1996. p. 70–6.
8.
Bolton G, Lacasse D, Kuriyel R. Combined models of membrane fouling: Development and application to microfiltration and ultrafiltration of biological fluids. Journal of Membrane Science. 2006. p. 75–84.
9.
Bucur L, Taralunga G, Schroder V. The Betalains Content and Antioxidant Capacity of Red Beet (Beta vulgaris L. subsp vulgaris) Root. Farmacia. 2016. p. 198–201.
10.
Chong P, Yusof Y, Aziz M, Chin N, Syed Muhammad S. Evaluation of solvent extraction of amaranth betacyanins using multivariate analysis. International Food Research Journal. 2014.
11.
Dach H. Comparison of nanofiltration and reverse osmosis processes for a selective desalination of brackish water feeds (Doctoral dissertation). 2008.
12.
Delgado-Vargas F, Jimenez A, Paredes-Lopez O. Natural pigments: Carotenoids, anthocyanins, and betalains -characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition. 2000. p. 173–289.
13.
Dos Santos C, Scherer R, Cassini A, Ferreira Marczak L, Tessaro I. Clarification of red beet stalks extract by microfiltration combined with ultrafiltration. Journal of Food Engineering. 2016. p. 35–41.
14.
Elbandy M, Abdelfadeil M. Egyptian Journal Food Science. 2008. p. 49–60.
15.
Ghosh P, Pradhan R, Mishra S, Rout P. Quantification and concentration of anthocyanidin from indian blackberry (jamun) by combination of ultra-and nano-filtrations. Food and Bioprocess Technology. 2018. p. 2194–203.
16.
Hussain E, Sadiq Z, Zia-Ul-Haq M. Betalains: Biomolecular aspects. Springer; 2018.
17.
Jiraratananon R, Chanachai A. A study of fouling in the ultrafiltration of passion fruit juice. Journal of Membrane Science. 1996. p. 39–48.
18.
Kale R, Sawate A, Kshirsagar R, Patil B, Mane R. Studies on evaluation of physical and chemical composition of beetroot. Beta vulgaris L.) Int J Clin Sci. 2018. p. 2977–9.
19.
Kavalcová P, Bystrická J, Tomáš J, Karovičová J, Kovarovič J, Lenková M. The content of total polyphenols and antioxidant activity in red beetroot. Potravinarstvo Slovak Journal of Food Sciences. 2015. p. 77–83.
20.
Kim I, Jegal J, Lee K. Effect of aqueous and organic solutions on the performance of polyamide thin-film-composite nanofiltration membranes. Journal of Polymer Science Part B-Polymer Physics. 2002. p. 2151–63.
21.
Koczka N, Stefanovits-Bányai É, Ombódi A. Total polyphenol content and antioxidant capacity of rosehips of some rosa species. Medicines. 2018. p. 84.
22.
Kujala T, Loponen J, Pihlaja K. Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts: Ex-traction and characterisation. Zeitschrift Fur Naturforschung C-a Journal of Biosciences. 2001. p. 343–8.
23.
Liu M, Lu Z, Chen Z, Yu S, Gao C. Comparison of reverse osmosis and nanofiltration membranes in the treatment of biologically treated textile effluent for water reuse. Desalination. 2011. p. 372–8.
24.
Maran J, Priya B. Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks. Journal of Food Science and Technology-Mysore. 2016. p. 792–9.
25.
Miguel M. Betalains in Some Species of the Amaranthaceae Family: A Review. Antioxidants. 2018.
26.
Miller D, Kasemset S, Paul D, Freeman B. Comparison of membrane fouling at constant flux and constant transmembrane pressure conditions. Journal of Membrane Science. 2014. p. 505–15.
27.
Mironczuk-Chodakowska I, Witkowska A, Zujko M. Endogenous non-enzymatic antioxidants in the human body. Advances in Medical Sciences. 2018. p. 68–78.
28.
Nemzer B, Pietrzkowski Z, Sporna A, Stalica P, Thresher W, Michalowski T, et al. Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chemistry. 2011. p. 42–53.
29.
Perfilov V. Mathematical modelling of membrane separation processes. 2018.
30.
Sawicki T, Baczek N, Wiczkowski W. Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part. Journal of Functional Foods. 2016. p. 249–61.
31.
Sawicki T, Wiczkowski W. The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry. 2018. p. 143.
32.
Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-a review. Journal of Functional Foods. 2015. p. 820–97.
33.
Stintzing F, Herbach K, Mosshammer M, Carle R, Yi W, Sellappan S, et al. Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. Journal of Agricultural and Food Chemistry. 2005. p. 442–51.
34.
Strack D, Vogt T, Schliemann W. Recent advances in betalain research. Phytochemistry. 2003. p. 247–69.
35.
Vladisavljevic G, Vukosavljevic P, Bukvic B. Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. Journal of Food Engineering. 2003. p. 44.
36.
Vulic J, Cebovic T, Canadanovic V, Cetkovic G, Djilas S, Canadanovic-Brunet J, et al. Antiradical, antimicrobial and cytotoxic activities of commercial beetroot pomace. Food and Function. 2013. p. 713–21.
37.
Zin M, Marki E, Banvolgyi S. Conventional extraction of betalain compounds from beetroot peels with aqueous ethanol solvent. Acta Alimentaria. 2020. p. 163–9.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
