Pulsed ultrasound-assisted extraction with water was carried out to extract valuable compounds from purple sweet potato (PSP). Quality properties and dead-end filtration of PSP extract were investigated. Solutes concentration in PSP extract were 118.60 ± 2.83, 599.8 ± 8.28, and 0.72 ± 0.03μgmL−1 for total protein, total polyphenol, and total anthocyanin, respectively. Filtration with PES 50kDa membrane-augmented polyphenol purity from 83.4% in extract to 99.6%. A protein removal coefficient of 99% was achieved. Resistance in series model a...
