Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments

Bahram Fathi-Achachlouei, Mehdi Jalali Jivan, Hasan Ahmadi Gavlighi, University of Mohaghegh Ardabili, Tarbiat Modares University, Tarbiat Modares University
2020 Food Science and Technology  
To meet the consumer's interests for natural remedies, food and pharmaceutical industries calls for a safe and green methods for food aims extraction. Besides, carrot juice industry, possess high potential for processing the less expensive by-products to extract high-value ingredients named carotenoids. The purpose of the present study was therefore to extract beta-carotene from carrot pomace using green solvent (distilled water containing 2% ethanol and 4% surfactant). Results showed that
more » ... the used solvents for one-cycle extraction, 1-propanol and ethanol without significant differences (P> 0.05) were the most efficient with respectively 0.56 and 0.51 mg/g of CP beta-carotene content. Whiles, for four-cycle extraction the ethanol was the most capable (0.92 mg/g of CP). In addition, the poor ability of 2% ethanol containing distilled water (0.04 mg/g of CP) was significantly increased in the expense of enzyme hydrolysis via Endozym ® Pectofruit(61 U as pectinase activity). Moreover, the 4% of all of the surfactants (soy lecithin, span 20, tween 20 and tween 80) were significantly increased the extraction capability of the green solvent, wherein, the highest beta-carotene content was extracted with tween 80 (0.29 mg/g of CP). As well, all surfactants showed synergistic effect with enzyme pretreatment resulting up to 62% efficiency for tween 80 compared to four-cycle extraction with ethanol. All in all, the composed of distilled water: ethanol: tween 80: span 20 (94:2:2:2) led to a green extraction of beta-carotene from carrot pomace with 0.84 mg/ g of CP beta-carotene content and 90% extraction yield.
doi:10.52547/fsct.17.100.67 fatcat:3e3dospffnbqdn5euhkjlkjdcu