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.
Published Version
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 callMore From: Innovative Food Science & Emerging Technologies
Disclaimer: 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.
