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Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology

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Relation http://eprints.cmfri.org.in/15932/
https://www.sciencedirect.com/science/article/pii/S0023643822004637?utm_campaign=STMJ_AUTH_SERV_PUBLISHED&utm_medium=email&utm_acid=79235296&SIS_ID=&dgcid=STMJ_AUTH_SERV_PUBLISHED&CMX_ID=&utm_in=DM256431&utm_source=AC_
https://doi.org/10.1016/j.lwt.2022.113528
 
Title Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology
 
Creator Kumar, Manoj
Dahuja, Anil
Sachdev, Archana
Tomar, Maharishi
Lorenzo, M Jose
Dhumal, Sangram
Radha,
Chandran, Deepak
Varghese, Eldho
Saha, Supradip
Sairam, K V S S
Singh, Surender
Senapathy, Marisennayya
Amarowicz, Ryszard
Kaur, Charanjith
Kennedy, John F
Mohamed, Mekhemar
 
Subject Agriculture
Biochemistry
 
Description 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.
 
Publisher Elsevier
 
Date 2022
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/15932/1/LWT_2022_Eldho%20Varghese.pdf
Kumar, Manoj and Dahuja, Anil and Sachdev, Archana and Tomar, Maharishi and Lorenzo, M Jose and Dhumal, Sangram and Radha, and Chandran, Deepak and Varghese, Eldho and Saha, Supradip and Sairam, K V S S and Singh, Surender and Senapathy, Marisennayya and Amarowicz, Ryszard and Kaur, Charanjith and Kennedy, John F and Mohamed, Mekhemar (2022) Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology. LWT Food Science and Technology, 163. pp. 1-12.