Optimization of parameters affecting dealcoholization of anthocyanin extract by liquid emulsion membrane using response surface methodology

Abstract

Colour is one of most important properties of foods and beverages and is a basis for their identification and acceptability. Anthocyanin from red cabbage was extracted using 50 % ethanol. The extract was dealcoholized by Liquid Emlusion Membrane technology (LEM). Parafin oil was used as a solvent, lecithin was used as a surfactant and water as stripping medium. Response surface methodology (RSM) was used to design the experiments. A total of 30 experiments were conducted in accordance with central composite rotatable design. Design expert 8 was used to design the experiments. % extraction of alcohol in each case was determined. A suitable model was fitted to experimental data by regression analysis (R-square=0.93). Response surface plot were analysed and optimum parameters for dealcoholization were found to be speed=365.44 rpm, time=18.62 min, concentration of lecithin=2.84 %, feed to emulsion ratio=3.05. A maximum dealcoholisation of 18.63 % was observed under these conditions