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

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...

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Autores principales: Seifzadeh, Negin, Sahari, Mohammad Ali, Barzegar, Mohsen, Ahmadi Gavlighi, Hasan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145297/
https://www.ncbi.nlm.nih.gov/pubmed/30258619
http://dx.doi.org/10.1002/fsn3.692
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author Seifzadeh, Negin
Sahari, Mohammad Ali
Barzegar, Mohsen
Ahmadi Gavlighi, Hasan
author_facet Seifzadeh, Negin
Sahari, Mohammad Ali
Barzegar, Mohsen
Ahmadi Gavlighi, Hasan
author_sort Seifzadeh, Negin
collection PubMed
description 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.
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spelling pubmed-61452972018-09-26 Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process Seifzadeh, Negin Sahari, Mohammad Ali Barzegar, Mohsen Ahmadi Gavlighi, Hasan Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2018-08-06 /pmc/articles/PMC6145297/ /pubmed/30258619 http://dx.doi.org/10.1002/fsn3.692 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Seifzadeh, Negin
Sahari, Mohammad Ali
Barzegar, Mohsen
Ahmadi Gavlighi, Hasan
Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title_full Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title_fullStr Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title_full_unstemmed Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title_short Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
title_sort concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145297/
https://www.ncbi.nlm.nih.gov/pubmed/30258619
http://dx.doi.org/10.1002/fsn3.692
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