RT Journal Article
T1 Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology
A1 Kumar, Manoj
A1 Dahuja, Anil
A1 Sachdev, Archana
A1 Tomar, Maharishi
A1 Lorenzo Rodríguez, José Manuel
A1 Dhumal, Sangram
A1 Radha
A1 Chandran, Deepak
A1 Varghese, Eldho
A1 Saha, Supradip
A1 Sairam, K.V.S.S.
A1 Singh, Surinder
A1 Senapathy, Marisennayya
A1 Amarowicz, Ryszard
A1 Kaur, Charanjit
A1 Kennedy, John F.
A1 Mekhemar, Mohamed
K1 3309 Tecnología de Los Alimentos
K1 3309.08 Colorantes
AB Anthocyanin-rich extracts from black carrots are being considered as a candidate replacer for the red colour in processed foods. The present investigation optimizes the extraction of anthocyanins with high phenolic contentand low degradation parameters from black carrots using a cellulolytic multi-enzyme preparation known as Viscozyme. The optimized conditions for Viscozyme using a Box-Behnken design (BBD) of response surface methodology (RSM) were as follow: temperature (50.2 ◦C), extraction time (58.4 min) and enzyme concentration(0.20%). The predicted value of anthocyanins content was 1380 mg/L, which was near to the optimizedexperimental value of 1375 mg/L. The extracted anthocyanins based on above mentioned conditions exhibitedthe lowest degradation parameters such as degradation index (DI) of (0.86), browning index of (BI) (1.31) andwere characterized with cyanidin 3-sinapoylxylosylglucosylgalactoside as being the most abundant. The findingsclearly reveal that Viscozyme-assisted extraction (VAE) is the best approach for extracting superior quality extractsfrom black carrots with high anthocyanin and other phenolic component concentrations.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-06
LK http://hdl.handle.net/11093/4577
UL http://hdl.handle.net/11093/4577
LA eng
NO LWT - Food Science and Technology, 163, 113528 (2022)
DS Investigo
RD 09-dic-2024