Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology
Kumar, Manoj; Dahuja, Anil; Sachdev, Archana; Tomar, Maharishi; Lorenzo Rodríguez, José Manuel; Dhumal, Sangram; Radha; Chandran, Deepak; Varghese, Eldho; Saha, Supradip; Sairam, K.V.S.S.; Singh, Surinder; Senapathy, Marisennayya; Amarowicz, Ryszard; Kaur, Charanjit; Kennedy, John F.; Mekhemar, Mohamed
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/4577
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S0023643822004637
UNESCO SUBJECT: 3309 Tecnología de Los Alimentos ; 3309.08 Colorantes
DOCUMENT TYPE: article
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 ◦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.
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