Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study

Abstract

The aim of the presented study was to determine the ability of the high pressure processing (HPP) for extraction of bioactive compounds from black carrot pomace and to optimize treatment conditions (pressure, temperature, processing time) for obtaining the maximum yield of bioactive compounds. Experiments were conducted using pilot scale high pressure food processors and water as the extraction solution. A set of response surface analysis mathematical models were developed and validated for the extraction of bioactive compounds of black carrot pomace, considering total monomeric anthocyanin contents (TMA), total phenolic compounds (TPC) and antioxidant activity (AA). Quality attributes such as total color difference (ΔE*) and polymeric color ratio (PCR) of the samples were also evaluated. The validation results showed that the error values of the obtained models were lower than 10%, which means acceptable error value in modelling study. Combined pressure–thermal treatment at 266.6 MPa, 78.3 °C for 13.6 min was identified as the optimal process condition for maximum extraction of bioactive compounds.