Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Science
Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai
Food Science Undergraduate Honors Theses
Anthocyanins are well known for their health-promoting benefits. The goal of this study was to evaluate a distillation-based membrane technology to concentrate aqueous anthocyanins extracted from muscadine grape pomace using polypropylene (PP) or ethylene chlorotrifluoroethylene (ECTFE) membranes. A hot water extraction method was utilized to extract the anthocyanins from the pomace. A pre-experimental run using DI water as feed was conducted to optimize the NaCl brine concentration for osmotic distillation and it was determined that 4M was the optimal concentration. The aqueous anthocyanins extraction was filtrated through a series of filter of different pore sizes before the distillation process. Membrane …