Enhanced mass transfer during solid–liquid extraction of gamma-irradiated red beetroot |
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| Institution: | 1. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia;2. Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia;1. CEA/DPC/SEARS/LANIE, French Alternative Energies and Atomic Energy Commission, Saclay, France;2. PSL Research University, Chimie ParisTech-CNRS, Institut de Recherche de Chimie Paris, 75005 Paris, France;1. Department of Chemistry, Brooklyn College, Brooklyn, N.Y. 11210, USA;2. Ph.D. Program in Chemistry and Biochemistry, The Graduate Center of the City University of New York, New York, NY 10016, USA;3. Department of Neuroscience, Albert Einstein College of Medicine, Bronx, New York 10461, USA;1. Department of Analytical Chemistry, Institute of Chemistry, Saint-Petersburg State University, pr. Universitetskij 26, Saint-Petersburg 19850, Russia;2. School of Chemistry, The University of Melbourne, Victoria 3010, Australia |
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| Abstract: | The exposure to gamma-irradiation pretreatment increases cell wall permeabilization, resulting in loss of turgor pressure, which led to the increase of extractability of betanin from red beetroot. The degree of extraction of betanin was investigated using gamma irradiation as a pretreatment prior to the solid–liquid extraction process and compared with control beetroot samples. The beetroot subjected to different doses of gamma irradiation (2.5, 5.0, 7.5, 10.0 kGy) and control was dipped in an acetic acid medium (1% v/v) to extract the betanin. The diffusion coefficients for betanin as well as ionic component were estimated considering Fickian diffusion. The results indicated an increase in the diffusion coefficient of betanin (0.302×10?9–0.463×10?9 m2/s) and ionic component (0.248×10?9–0.453×10?9 m2/s) as the dose rate increased (from 2.5 to 10.0 kGy). The degradation constant was found to increase (0.050–0.079 min?1) with an increase gamma-irradiation doses (2.5–10.0 kGy), indicating lower stability of the betanin as compared to control sample at 65 °C. |
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