Skip to main content
SpringerLink
Log in

Synthesis and characterisation of porous polyvinylpyrrolidone-co-poly(divinylbenzene) (PVP-co-PDVB) copolymer resins for the isolation of betalains from red beetroot

  • Published:
Journal of Porous Materials Aims and scope Submit manuscript

Abstract

Betalain is a natural pigment with serious antioxidant and biological activities currently used as a food colourant, however; the isolation of this compound is difficult because of its instability. The research was aimed to synthesise and characterise the copolymeric adsorbents for the recovery of betalains by means of the solid-phase extraction (SPE) technique. For this purpose, divinylbenzene (crosslinker) was polymerised with polyvinylpyrrolidone containing vinyl groups by using free radical polymerisation, and toluene was used as a porogene. Polymeric resins in different polyvinylpyrrolidone/divinylbenzene (PVP/DVB) and toluene/divinylbenzene (Tol/DVB) rates were synthesised. The effects of these parameters on the polymerisation efficiency, size distribution, morphology, swelling properties and adsorption capacities of adsorbents were investigated in the later characterization stage. Adsorption tests were conducted by analyzing phenol adsorption in batch model systems. The KOD-4 coded adsorbent exhibited the best performance in adsorption tests with PVP/DVB and Tol/DVB ratios of 0.5 and 1.5, respectively. The betalains were recovered strongly from the red beet juice via the packed bed adsorption column system filled with KOD-4. Then, column reusability and regeneration were studied. In total, the prepared column system was used five times. Ultimately, the results of this study can lead to wide-scale application of betalain-enriched beetroot extracts in the food, pharmaceutical, and cosmetic industries due to their antioxidant and colourant properties as well as their biological activities.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. H.E. Khoo, A. Azlan, S.T. Tang, S.M. Lim, Food Nutr. Res. 61(1), 1361779 (2017)

    PubMed  PubMed Central  Google Scholar 

  2. F. Delgado-Vargas, A.R. Jiménez, O. Paredes-López, Crit. Rev. Food Sci. Nutr. 40(3), 173–289 (2000)

    CAS  PubMed  Google Scholar 

  3. S.J. Hewlings, D.S. Kalman, Foods 6(10), 92 (2017)

    PubMed Central  Google Scholar 

  4. N. Galaffu, K. Bortlik, M. Michel, Colour Additives for Foods and Beverages (Woodhead Publishing, Cambridge, 2015), pp. 91–130

    Google Scholar 

  5. F.C. Stintzing, R. Carle, Trends Food Sci. Technol. 18(10), 514–525 (2007)

    CAS  Google Scholar 

  6. A. Gengatharan, G.A. Dykes, W.S. Choo, LWT Food Sci. Technol. 64(2), 645–649 (2015)

    CAS  Google Scholar 

  7. F. Gandía-Herrero, F. García-Carmona, Trends Plant Sci. 18(6), 334–343 (2013)

    PubMed  Google Scholar 

  8. T. Clifford, G. Howatson, D.J. West, E.J. Stevenson, Nutrients 7(4), 2801–2822 (2015)

    CAS  PubMed  PubMed Central  Google Scholar 

  9. A. Figiel, J. Food Eng. 98(4), 461–470 (2010)

    Google Scholar 

  10. F.C. Stintzing, R. Carle, in Analysis of betalains, ed. by C. Socaciu. Food colorants, Chemical and functional properties, (CR Press , New York, 2008), pp. 507–520

  11. K.M. Herbach, F.C. Stintzing, R. Carle, J. Food Sci. 71(4), R41–R50 (2006)

    CAS  Google Scholar 

  12. J.Y. Lin, C.Y. Tang, Food Chem. 101(1), 140–147 (2007)

    CAS  Google Scholar 

  13. L.C.P. Gonçalves, M.A. Souza Trassi, N.B. Lopes, F.A. Dörr, M.T. Santos, W.J. Baader, E.L. Bastos, Food Chem. 131(1), 231–238 (2012)

    Google Scholar 

  14. J.A. Fernández-López, J.M. Angosto, P.J. Giménez, G. León, Plant Food Hum. Nutr. 68(1), 11–17 (2013)

    Google Scholar 

  15. K.S. Reshmi, M.K. Aravindhan, P.D. Suganya, Asian J. Pharm. Clin. Res. 5(4), 107–110 (2012)

    Google Scholar 

  16. J.A. Rodriguez-Sanchez, T.M. Cruz Victoria, E.B. Barragan-Huerta Food Res Int. 91, 63–71 (2017)

    CAS  PubMed  Google Scholar 

  17. V. Briones-Labarca, C. Giovagnoli-Vicuña, M. Chacana-Ojeda, CyTA-J. Food 17(1), 622–631 (2019)

    CAS  Google Scholar 

  18. X.L. Chang, Z.L. Zhao, X.L. Li, H. Xu, Y. Sun, W.H. Wang, Food Sci. Technol. Res. 20(2), 189–199 (2014)

    CAS  Google Scholar 

  19. Y. Chen, W. Zhang, T. Zhao, F. Li, M. Zhang, J. Li, L. Yang, Food Chem. 194, 712–722 (2016)

    CAS  PubMed  Google Scholar 

  20. K. Sarıoglu, T. Erdem, S. Ozgen, Food Anal. Methods 6(6), 1621–1628 (2013)

    Google Scholar 

  21. Z. Hua, D. Yuesheng, X. Ge, L. Menglu, D. Liya, A. LiJia, X. Zhilong, J. Chromat. Separation Techniq. (2013). https://doi.org/10.4172/2157-7064.1000167

    Article  Google Scholar 

  22. T.J. Lopes, M.G. Quadri, M.B. Quadri, Appl. Clay Sci. 37(1–2), 97–106 (2007)

    CAS  Google Scholar 

  23. S. Ozgen, K. Sarıoglu, Food Bioprocess Technol. 6(10), 2884–2894 (2013)

    CAS  Google Scholar 

  24. M. Huang, Y.J. Xu, Q.L. Lv, Q.L. Ren, Chem. Eng. Technol. 31(6), 922–927 (2008)

    CAS  Google Scholar 

  25. Z. Zhao, L. Dong, Y. Wu, F. Lin, Food Bioprod. Process 89(4), 266–272 (2011)

    CAS  Google Scholar 

  26. X.J. Liu, J. Zhao, X.Y. Gu, Pharmazie 65(2), 127–131 (2010)

    CAS  PubMed  Google Scholar 

  27. B. Yang, X. Liu, Y. Gao, Innov. Food Sci. Emerg. Technol. 10(4), 610–615 (2009)

    CAS  Google Scholar 

  28. Y. Liu, J. Liu, X. Chen, Y. Liu, D. Di, Food Chem. 123(4), 1027–1034 (2010)

    CAS  Google Scholar 

  29. X.L. Du, Q.P. Yuan, Y. Li, H.H. Zhou, Chem. Eng. Technol. 31(1), 87–94 (2008)

    CAS  Google Scholar 

  30. M. Scordino, A. Di Mauro, A. Passerini, E. Maccarone, J. Agric. Food Chem. 51(24), 6998–7004 (2003)

    CAS  PubMed  Google Scholar 

  31. D.P. Zagklis, C.A. Paraskeva, Sep. Purıf. Technol. 156, 328–335 (2015)

    CAS  Google Scholar 

  32. C. Turghun, M. Bakri, R. Sun Abudulla, H.A. Aisa, Ind. Crop Prod. 125, 529–536 (2018)

    CAS  Google Scholar 

  33. D.P. Zagklis, A.I. Vavouraki, M.E. Kornaros, C.A. Paraskeva, J. Hazard. Mater. 285, 69–76 (2015)

    CAS  PubMed  Google Scholar 

  34. K. Kesenci, A. Tuncel, E. Pişkin, React. Funct. Polym. 31(2), 137–147 (1996)

    CAS  Google Scholar 

  35. L.J.W. Haffenden, V.A. Yaylayan, J. Fortin, Food Chem. 73(1), 67–72 (2001)

    CAS  Google Scholar 

  36. F. Wu, Q. Li, X. Zhang, L. Liu, S. Wu, D. Sun, W. Jiang, J. Magn. Magn. Mater. 324(7), 1326–1330 (2012)

    CAS  Google Scholar 

  37. K. Sarıoglu, Eur. Food Res. Technol. 225(3–4), 443–449 (2007)

    Google Scholar 

  38. X. Liu, G. Xiao, W. Chen, Y. Xu, J. Wu, Biomed Res. Int. 5, 326–331 (2004)

    Google Scholar 

  39. S. Nestora, F. Merlier, E. Prost, K. Haupt, C. Rossi, B.T.S. Bui, J. Chromatogr. A 1465, 47–54 (2016)

    CAS  PubMed  Google Scholar 

  40. P.K. Mukherjee, Quality Control and Evaluation of Herbal Drugs (Elsevier, Amsterdam, 2019), p. 421

    Google Scholar 

Download references

Acknowledgements

This research project was financially supported by the Erciyes University Scientifıc Research Projects Coordination Unit, with the Project No: FBY-10-3250 in Turkey.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Erciyes University, 38039, Kayseri, Turkey

    Elif Kaba & Kemal Sarıoglu

  2. Department of Food Engineering, Çankırı Karatekin University, 18100, Çankırı, Turkey

    Seda Ozgen

Authors
  1. Elif Kaba
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seda Ozgen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kemal Sarıoglu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seda Ozgen.

Ethics declarations

Conflict of interest

The Authors declare that they have no conflicts of interests.

Ethical approval

This article does not contain any studies with human participants or animals.

Informed consent

Informed consent is not applicable.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kaba, E., Ozgen, S. & Sarıoglu, K. Synthesis and characterisation of porous polyvinylpyrrolidone-co-poly(divinylbenzene) (PVP-co-PDVB) copolymer resins for the isolation of betalains from red beetroot. J Porous Mater 27, 1369–1376 (2020). https://doi.org/10.1007/s10934-020-00912-1

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10934-020-00912-1

Keywords

Search

Navigation