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. 2026 May 14;15(10):1725. doi: 10.3390/foods15101725
Bc Betacyanins
Bx Betaxanthins
EC Electrical conductivity
FI Fouling Index
MWCO Molecular weight cut-off
OD Osmotic distillation
SS Suspended solids
TAA Total Antioxidant Activity
TAC Total Anthocyanins Content
TCD Total Color Density
TMP Transmembrane pressure
TPC Total Phenolic Content
TSS Total Soluble Solids
UF Ultrafiltration
VRF Volume Reduction Factor