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http://krishi.icar.gov.in/jspui/handle/123456789/71738
Title: | Enzyme-Assisted Extraction of Carotenoid-Rich Extract from Red Capsicum (Capsicum annuum) |
Other Titles: | Not Available |
Authors: | Prerna Nath Charanjit Kaur Shalini Gaur Rudra Eldho Varghese |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute for Post Harvest Engineering and Technology ICAR::Indian Agricultural Research Institute ICAR::Indian Agricultural Statistics Research Institute |
Published/ Complete Date: | 2016-01-06 |
Project Code: | Not Available |
Keywords: | Red capsicum; Aqueous carotenoid-rich extract; Viscozyme; Valorization; Functional ingredient |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Development of aqueous carotenoid-rich extract (ACE) is a major challenge for the food industry looking for natural colourants. Red capsicum an excellent source of carotenoids has been explored as a novel source for development of ACE through enzymatic liquefaction (EL). Three carbohydrases enzymes viz. viscozyme L, pectinase and cellulase were tested for their liquefaction effects and ability to recover higher carotenoids in aqueous extract. EL significantly (p \ 0.05) improved the extract yield and total soluble solids by 2.5-fold to threefold in comparison with unliquefied extract. Incremental increase in dosage of enzymes significantly (p \ 0.05) improved the extract yield, total carotenoids, phenolics, ascorbic acid content and antioxidant activity. Viscozyme and pectinase caused significantly higher recovery of carotenoids and other bioactives than cellulase. Viscozyme at dosage of 0.3 % at 60 C gave the best results. Processing residue or pomace, a spin-off from the EL, was dried to capsicum pomace powder (CPP) and developed as a functional ingredient. The ACE and CPP had higher carotenoid content ranging from 41.72 to 279.83 mg/100 g, respectively. Valorization of capsicum through EL is a promising approach to recover concentrates as valuable food ingredient with reduced processing waste and thus providing sustainability to environment through green processing. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Agricultural Research |
NAAS Rating: | 5.95 |
Volume No.: | 5 |
Page Number: | 193–204 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | DOI 10.1007/s40003-015-0201-7 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/71738 |
Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
File | Description | Size | Format | |
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EAP_Agricultural research Authors copy.pdf | 1.27 MB | Adobe PDF | View/Open |
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