Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions

The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. nanofiltration membranes,hc-50p dds with an effective area of 0.36 m2 in a plate/frame nanofilter system,dds lab module,were used for the experiments. juice feed flow rate varied from 1.0 to 12.0 l min-1 at transmembrane pressures between 20 and 40 bar (2026 and 4052 kpa). permeate flux reached a maximum value of 41.3 l h-1 m-2 at a pressure of 40 bar and a feed rate of 12 l min-1,showing a direct dependency on these two parameters. retention coefficients of anthocyanin of 0.94 to 0.99 corresponding to percentage recovery between 93 and 99% were obtained. total anthocyanin content increased to values between 237 and 287 mg l-1 from original concentration of 82 to 97 mg l-1 in feed solution. total soluble solids were also retained on the nanofilter. both anthocyanin retentate and permeate obtained by nanofiltration could be potential functional ingredients for the food and nutraceutical industry. © 2017 kong ah-hen et al.