1 research outputs found
Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology
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 content
and 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 â—¦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 optimized
experimental value of 1375 mg/L. The extracted anthocyanins based on above mentioned conditions exhibited
the lowest degradation parameters such as degradation index (DI) of (0.86), browning index of (BI) (1.31) and
were characterized with cyanidin 3-sinapoylxylosylglucosylgalactoside as being the most abundant. The findings
clearly reveal that Viscozyme-assisted extraction (VAE) is the best approach for extracting superior quality extracts
from black carrots with high anthocyanin and other phenolic component concentrations