Difference optimisation of microfiltration membrane in purifying fermented red ginger (Zingiber officinale var. rubrum) for preventive drink of natural oxidation Available to Purchase

Microfiltration (MF) system had potential use in purification of polyphenol compound from Fermented Red Ginger A (FRG-A) and Fermented Red Ginger B (FRG-B) for preventive drink of natural oxidation as a result of fermentation of red ginger (Zingiber officinale var. rubrum) by kombucha culture at concentrations of ginger extract of 5 and 10% (v/v), respectively. Purification process was done at stirrer rotation speed of 200, 300 and 400 rpm, fixed trans-membrane pressure (TMP) of 40 psia, and room temperature for 30 minutes. The result of research activity showed that based on total polyphenols in FRG-A and FRG-B, optimization conditions were achieved at stirrer rotation speed of 400 rpm. In these conditions, retentates of FRG-A and FRG-B gave compositions of total polyphenols of 2.085 and 2.294%, total sugars of 58.44 and 57.31 mg/mL, total solids of 11.32 and 10.56%, total acids of 0.15 and 0.17%, pH of 4.57 and 4.57, and inhibition of 82.47 and 87.40%, respectively, while permeates of FRG-A and FRG-B gave compositions of total polyphenols of 1.05 and 1.69%, total sugars of 82.27 and 83.52 mg/mL, total solids of 11.10 and 10.55%, total acids of 0.14 and 0.13%, pH of 4.66 and 4.67, inhibitions of 92.04 and 89.98%, respectively. MF membrane (0.15 µm) fitted in Stirred Microfiltration Cell (SMFC) system was able to retain total polyphenols from concentrates of FRG-A and FRG-B, namely 124.19% (1.24-folds) and 130.55% (1.30-folds), respectively, and allowing to pass in permeate of 12.90 and 69.85%, respectively compared with total polyphenols in feed. In these conditions, retentate of FRG-A and FRG-B were dominated by polyphenol compounds with molecular weight (MW) of 381.25 and 381.208 Dalton (Da.) as Diacetoxy-[6]-gingerdiol at relative intensity of 100% and 91.39%, respectively. Retentates of FRG-A and FRG-B gave volatile compounds as alcohol derivatives of 32.774 and 21.22%, acetic acid derivatives of 0.64 and 1.762%, organic acids of 10.741 and 2.69%, furan derivatives of 8.014 and 0.66%, methyl/ethyl ester of 30.805 and 54.06%, and gingerol of 0.62 and 0.94%, respectively.