Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Кінетика ультразвукової екстракції антоціану з пурпурової розелли за різного рн середовища

Nita Aryanti, Aininu Nafiunisa, Nayunda Bella, Rio Sanjaya, Dyah Hesti Wardhani, Andri Cahyo Kumoro
Affiliation: 
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, 50275, Indonesia nita.aryanti@che.undip.ac.id
DOI: 
https://doi.org/10.23939/chcht12.04.523
AttachmentSize
PDF icon full_text.pdf202.25 KB
Abstract: 
Експериментально доведено, що антоціан краще екстрагується за вищих температур. Встановлено, що найбільший вміст антоціану досягається за рівня рН = 2. Застосовано модель кінетики другого порядку, яка добре узгоджується з експериментальними даними.
References: 

[1] Parniakov O.,Apicella E., Koubaa M. et al.: Biores. Technol., 2015, 198, 262. https://doi.org/10.1016/j.biortech.2015.09.020
[2] Thirugnanasambandhama K., Sivakumar V.: J. Saudi Soc. Agric. Sci., 2017, 16, 41. https://doi.org/10.1016/j.jssas.2015.02.001
[3] Gandía-Herrero F., Jiménez-Atiénzar M., Cabanes J. et al.: J. Agric. Food Chem., 2010, 58,10646. https://doi.org/10.1021/jf101695f
[4] Nipornram S., Tochampa W., Rattanatraiwong P., Singanusong R.: Food Chem., 2018, 241, 338. https://doi.org/10.1016/j.foodchem.2017.08.114
[5] Rodríguez-Pérez C., Quirantes-Piné R., Fernández-Gutiérrez A., Segura-Carretero A.: Ind. Crops Prod., 2015, 66, 246. https://doi.org/10.1016/j.indcrop.2015.01.002
[6] Dai J., Mumper R.: Molecules, 2010, 15, 7313. https://doi.org/10.3390/molecules15107313
[7] Alighourchi H., Barzegar M., Sahari M., Abbasi S.: Int. Food Res. J., 2013, 20, 1703.
[8] Zou T-B., Wang M., Gan R-Y., Ling W-H.: Int. J. Mol. Sci., 2011, 12, 3006. https://doi.org/10.3390/ijms12053006
[9] Silva S., Costa E., Calhau C. et al.: Crit. Rev. Food Sci. Nutr., 2017, 57, 3072. https://doi.org/10.1080/10408398.2015.1087963
[10] Anna V., Marczak L., Tessaro I.: Food Bioproc. Technol., 2012, 6, 3473. https://doi.org/10.1007/s11947-012-1016-1
[11] Stintzing F., Trichterborn J., Carle R.: Food Chem., 2006, 94, 296. https://doi.org/10.1016/j.foodchem.2005.01.018
[12] Mojica L., Berhow M., Gonzalez de Mejia E.: Food Chem., 2017, 229, 628. https://doi.org/10.1016/j.foodchem.2017.02.124
[13] Chen M., Zhao Y., Yu S.: Food Chem., 2015, 172, 543. https://doi.org/10.1016/j.foodchem.2014.09.110
[14] Santos D., Veggi P., Meireles M.: J. Food Eng., 2010, 101, 23. https://doi.org/10.1016/j.jfoodeng.2010.06.005
[14] Oancea S., Grosu C., Ketney O., Stoia M.: Acta Chim. Slov., 2013, 60, 383.
[15] D’Alessandro L., Dimitrov K., Vauchel P., Nikov I.: Chem. Eng. Res. Des., 2014, 92, 1818. https://doi.org/10.1016/j.cherd.2013.11.020
[16] Cai Z., Qu Z., Lan Y. et al.: Food Chem., 2016, 197, 266. https://doi.org/10.1016/j.foodchem.2015.10.110
[17] Rastogi N.: Crit. Rev. Food Sci. Nutr., 2011, 51, 705. https://doi.org/10.1080/10408391003770583
[18] Charpe T., Rathod V.: Brazilian J. Chem. Eng., 2016, 33, 1003. https://doi.org/10.1590/0104-6632.20160334s20140234
[19] Silveira S., Daroit D., Sant’Anna V., Brandelli A.: Food Bioproc. Technol, 2011, 6, 1007. https://doi.org/10.1007/s11947-011-0710-8
[20] Cacace J., Mazza G.: J. Food Eng., 2003, 59, 379. https://doi.org/10.1016/S0260-8774(02)00497-1
[21] Makris D.: Resources, 2016, 5, 7. https://doi.org/10.3390/resources5010007
[22] Tao Y., Wu D., Zhang Q-A., Sun D-W.: Ultrason. Sonochem., 2014, 21, 706. https://doi.org/10.1016/j.ultsonch.2013.09.005
[23] Sun J., Mei Z.,Tang T. et al.: Molecules, 2016, 21, 1109. https://doi:10.3390/molecules21091109
[24] Cevallos-Casals B., Cisneros-Zevallos L.: Food Chem., 2004, 86, 69. https://doi.org/10.1016/j.foodchem.2003.08.011
[25] Wei M., Yang Y.: Sep. Purif. Technol., 2014, 130, 182. https://doi.org/10.1016/j.seppur.2014.04.029
[26] Lazar L., Talmaciu A., Volf I., Popa V.: Ultrason. Sonochem., 2016, 32, 191. https://doi.org/10.1016/j.ultsonch.2016.03.009
[27] Lee J., Durst R., Wrolstad R.: J AOAC Int., 2005, 88, 1269.
[28] Petigny L., Périno-Issartier S., Wajsman J., Chemat F.: Int. J. Mol. Sci., 2013, 14, 5750. https://doi.org/10.3390/ijms14035750
[29] Xu D., Zhou Y., Zheng J. et al.: Molecules, 2015, 21, 18. https://doi.org/10.3390/molecules21010018
[30] Aishah B., Nursabrina M., Noriham A. et al.: Int. Food Res. J., 2013, 20, 827.
[31] Prietto L., Pinto V., El Halal S. et al.: J. Sci. Food Agric., 2017. https://doi.org/10.1002/jsfa.8769
[32] Olawale A.: Agric. Eng. Int. CIGR J., 2013, 15, 253.
[33] Alupului A., Calinescu, I., Lavric, V.: AIDIC Conf. Ser., 2009, 9, 8.
[34] Martynenko A., Chen Y.: J. Food Eng., 2016, 171, 44. https://doi.org/10.1016/j.jfoodeng.2015.10.008
[35] Buckow R., Kastell A., Terefe N., Versteeg C.: J. Agric. Food Chem., 2010, 58, 10076. https://doi.org/10.1021/jf1015347
[36] Qu W., Pan Z., Ma H.: J. Food Eng., 2010, 99, 16. https://doi.org/10.1016/j.jfoodeng.2010.01.020
[37] González-Centeno M., Comas-Serra F., Femenia A. et al.: Ultrason. Sonochem., 2015, 22, 506. https://doi.org/10.1016/j.ultsonch.2014.05.027