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  • a Sprin S.p.A BIC Incubatori FVG, Via Flavia 23/1, 34148 Trieste, Italy
  • | b Corvinus University of Budapest, H-1118 Budapest, Ménesi út 44, Hungary
  • | c jigouming, H-3934 Tolcsva, Arany J. u. 16/a, Hungary
  • | d University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
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Two novel technologies were applied in order to investigate concentration and formulation of anthocyanins for potential use in food industry. Integrated membrane process technology was applied for concentrating elderberry juice. In the first step, the juice was clarified by microfiltration, followed by a pre-concentration step with reverse osmosis. Finally, the juice was concentrated to the end concentration of 56 °Brix by osmotic distillation. The elderberry juice concentrate was formulated in a powderous form by a high-pressure process — Particles from Gas Saturated Solution (PGSS™) — using supercritical CO2. The applied carrier material was palm fat. The products with different anthocyanin-carrier ratios were measured for their colour properties (lightness, hue angle, and saturation). Colour stability was monitored for prolonged storage at different conditions (light/dark and ambient temperature/ refrigerator). The obtained powderous anthocyanin-palm fat products showed good colour stability, which gives good bases for potential applications in the future.

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