NDLI: Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process

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Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process

Content Provider	Scilit
Author	Seifzadeh, Negin Sahari, Mohammad Ali Barzegar, Mohsen Gavlighi, Hasan Ahmadi
Copyright Year	2018
Description	Journal: Food Science & Nutrition The purpose of this study was to concentrate the polyphenolic compounds in pistachio hull extract as a rich source of natural antioxidants using the membrane process and the reduction of membrane fouling during the process. After the optimization of the membrane performance includes chamber pressure and stirring rate by monitoring flux and membrane fouling, pectinase and tannase enzymes were compared in order to reduce fouling. Pectinase showed a better potential in decreasing membranous fouling. Enzyme concentration was optimized, and treatment with 17.4 (U) was selected. The permeate obtained from optimized membrane condition and enzyme level treatment was enriched in total phenol (120.31 ± 0.35 mgGAE/g) and flavonoid (34.54 ± 0.09 mgCE/g), while the amount of anthocyanin was not remarkable.
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145297/pdf
Ending Page	1750
Page Count	10
Starting Page	1741
ISSN	20487177
e-ISSN	20487177
DOI	10.1002/fsn3.692
Journal	Food Science & Nutrition
Issue Number	6
Volume Number	6
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2018-08-06
Access Restriction	Open
Subject Keyword	Journal: Food Science & Nutrition Food Science and Technology Aqueous Extraction Pistachio Green Hull
Content Type	Text
Resource Type	Article
Subject	Food Science

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