Abstract
Preparations of pectic enzymes are used for more efficient extraction of desirable blackberry pigments, facilitating faster release. In this study, we validated the use of response surface methodology (RSM) for the optimization of enzymatic treatment for extraction of anthocyanins from blackberry juice. Tristimulus colorimetry was used to quantitatively and qualitatively evaluate the process. Our results showed that the optimal yield (639 g/L) of anthocyanins extracted from blackberries by this study’s enzymatic mixture was obtained under the following conditions: enzyme loading 0.2% and 52°C for 1.1 h. The yield of anthocyanins showed high correlations with lightness (L*) (r = -0.833), chroma (C*) (r = 0.796) and hue angle (h) (r = 0.752), and was significantly affected by the extraction temperature (p = 0.0011). Key words: Anthocyanins, blackberry, response surface methodology, optimization, pectic enzyme.
Highlights
Anthocyanins are found widely in higher plants in their roots, caudexes and leaves as well as in their flowers and fruits
We investigated some of the potential main factors that may be related to the extraction of anthocyanins from blackberries; the color properties of the anthocyanins extracts were established by tritimulus colorimetry
When enzyme loading increased to approximately 0.2 %, temperature became a critical factor in improving anthocyanin yield
Summary
Anthocyanins are found widely in higher plants in their roots, caudexes and leaves as well as in their flowers and fruits They have been in high demand by the food industry as replacements for synthetic dyes due to legislative action against and consumer concerns about synthetic food additives (Francis, 1989; Fabre et al., 1993). Mechanical crushing of berries results in a highly viscous fruit puree from which it is difficult to directly extract juice by pressing For this reason, the addition of pectinolytic enzyme preparations to the fruit pulp prior to pressing is a prerequisite to obtaining satisfactory juice yield and efficient use of the press in the industrial production of black currant juice and concentrates. These enzyme preparations are generally multicomponent since they contain various pectinolytic and other plant cell wall
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
