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Enzyme-Assisted Extraction of Carotenoid-Rich Extract from Red Capsicum (Capsicum annuum)

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Title Enzyme-Assisted Extraction of Carotenoid-Rich Extract from Red Capsicum (Capsicum annuum)
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Creator Prerna Nath
Charanjit Kaur
Shalini Gaur Rudra
Eldho Varghese
 
Subject Red capsicum; Aqueous carotenoid-rich extract; Viscozyme; Valorization; Functional ingredient
 
Description Not Available
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.
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Date 2022-04-27T10:54:00Z
2022-04-27T10:54:00Z
2016-01-06
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/71738
 
Language English
 
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Publisher Not Available