Obtaining food dyes of the anthocyanin class from grape pomace: the mechanism of the extraction process
| Autor: | O.Yu. Vashkevych, M.V. Nikolenko, V.O. Karabut, K.O. Elchaninova |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
General Chemical Engineering
010401 analytical chemistry Extraction (chemistry) Pomace food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Scientific method Anthocyanin Materials Chemistry Environmental Chemistry Food science |
| Zdroj: | Voprosy Khimii i Khimicheskoi Tekhnologii. :134-141 |
| ISSN: | 2413-7987 0321-4095 |
| DOI: | 10.32434/0321-4095-2020-133-6-134-141 |
| Popis: | In order to determine the mechanism and factors of optimization of the process of extraction of anthocyanin dyes from crushed grape pomace, the kinetics of the process at the temperatures of 14 and 800C was studied using aqueous and aqueous-ethanolic solutions under conditions of intensive mixing. For the theoretical description of the kinetic data, a model of the extraction process from a porous solid body was used under conditions of relatively small values of constrained diffusion coefficients. It was established that the experimental data are well described by the equation for the internal diffusion mechanism of the extraction process. It was shown that the experimental data are also well described by the Yander equation proposed for modeling diffusion-controlled heterogeneous processes with constant parameters of the diffusion. It was concluded that both equations are similar to each other and differ only in the coefficients at the degrees of transformation, which is due to the assumptions that were made in their derivation. The conclusion about the nature of the limiting stage of the process of extraction of anthocyanin dyes was confirmed by calculations of the apparent activation energy, the value of which was 14.0 kJ mol–1. The obtained data allowed determining the factors of optimization of anthocyanin extraction process from grape pomace: particle size of raw materials, anthocyanin concentration in solution, temperature, ethanol content in solution, solution acidity, degree of plant cell destruction and ultrasonic treatment. |
| Databáze: | OpenAIRE |
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