Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification

Abstract

In this study, a green solvent (water: ethanol; 98:2) was applied to extract β-carotene (BC) from carrot pomace powder (CP). The low solubility (<5%) of BC was improved (~21%) by enzymatic hydrolysis of CP with a commercial pectinase (61 U/mL, 60 min); enzymatic liquefaction of CP improved the extraction efficiency up to 90%. Also, the nanoemulsions (NEs) based on different surfactants (Lecithin; Lec, Tween 80; T80, Tween 20; T20, and Span 20; S20) enhanced the extraction efficiency of BC. Up to >91%. HPLC data revealed that BC (60%) and α-carotene (29%) were the major carotenoids extracted into micelles of NEs, whereas lutein (9%) and lycopene (2%) as the minor ones. Finally, stability monitoring confirmed that BC in ethanolic extract from CP was completely lost, while BC in NE platform showed good stability of ~25% and 32% as exposed to UV-light and acidic conditions (pH ~ 4), respectively.