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

被引：42

作者：

Nath P. ^{[1
]}

Kaur C. ^{[1
]}

Rudra S.G. ^{[1
]}

Varghese E. ^{[2
]}

机构：

[1] Division of Food Science and Postharvest Technology, Indian Agricultural Research Institute, New Delhi

[2] Indian Agricultural Statistical Research Institute, New Delhi

来源：

Agricultural Research | 2016年 / 5卷 / 02期

关键词：

Aqueous carotenoid-rich extract; Functional ingredient; Red capsicum; Valorization; Viscozyme;

D O I：

10.1007/s40003-015-0201-7

中图分类号：

学科分类号：

摘要：

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. © 2016, NAAS (National Academy of Agricultural Sciences).

引用

页码：193 / 204

页数：11

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