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Journal of Chemistry
Volume 2017 (2017), Article ID 7209243, 7 pages
Research Article

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

1Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile
2Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile

Correspondence should be addressed to Kong Ah-Hen; lc.hcau@nuhsk

Received 5 April 2017; Revised 20 June 2017; Accepted 27 July 2017; Published 30 August 2017

Academic Editor: Philippe Jeandet

Copyright © 2017 Kong Ah-Hen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.