کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
18878 43036 2016 9 صفحه PDF ندارد دانلود کنید
عنوان انگلیسی مقاله
Recovery of bioactive compounds from artichoke brines by nanofiltration
ترجمه فارسی عنوان
بازیابی ترکیبات زیست فعال از خیارشور کنگر فرنگی توسط نانوفیلتراسیون
کلمات کلیدی
خیارشور کنگر فرنگی؛ نانوفیلتراسیون؛ ترکیبات بیولوژیکی؛ اسیدهای Caffeoylquinic؛ فلاونوئیدها
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• The recovery of bioactive compounds from artichoke brines was investigated.
• The performance of different nanofiltration membranes was evaluated.
• 200 Da membranes showed best results in terms of recovery of phenolic compounds.
• The NF permeate is a salt solution free from phenolics reusable in the processing cycle.
• A process design was proposed for producing fractions of nutraceutical interest.

In this work a membrane-based process for the fractionation of artichoke brines was investigated in order to separate flavonoids and caffeoylquinic acids from salt compounds. Therefore, the performance of different spiral-wound nanofiltration (NF) membranes in the treatment of clarified artichoke brines was evaluated in terms of productivity and selectivity towards bioactive compounds in selected operating conditions. Membranes with different polymeric material (polyethersulphone, polyammide) and molecular weight cut-off (MWCO) (from 200 to 1000 Da) were tested. NF membranes of 200 Da produced better results in terms of recovery and concentration of compounds of interest. A better separation of salt compounds from caffeoylquinic acid derivatives was reached by using Filmtec-Dow NF 200 and Desal DL membranes. For these membranes a low rejection towards dry residue (between 14% and 18%) was observed, while rejections towards total caffeoylquinic acids, flavonoids and cynarin were higher than 92%.According to the obtained results the NF permeate, enriched in salt compounds, can be reused in the working cycle for the preparation of new acidulated brines through the adjustment of the standard salt concentration; the concentrated stream, enriched in phenolic compounds, is a good source of possible ingredients to functionalize foodstuffs.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 98, April 2016, Pages 257–265
نویسندگان
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