Optimization of enzymatic maceration for extraction of carotenoids and total phenolics from sweet pepper using response surface methodology

Abstract

Response Surface Methodology (RSM) is used in situations where several input variables potentially influence some performance measure or quality characteristic of a process. In this paper, a three-level, threefactor, Box-Behnken design under response surface methodology (RSM) was used to optimize the conditions of enzyme assisted processing of red capsicum juice. The effects of enzyme concentration (0.2–0.4%), incubation temperature (50–70°C) and time (30–90 min.) on juice yield, total soluble solids, total carotenoids and other bioactives were investigated. Overall, two to three-fold increase in total carotenoids and phenols was observed compared to control. From a response surface analysis of the data, a three-degree polynomial equation was developed which provided the following optimal extraction conditions: T = 50.98°C, extraction time = 32.08 min. and enzyme concentration = 0.351%. Under the optimal conditions, juice extracted from enzyme treated capsicum macerate (CM) had high total carotenoid content (50.43 mg/100 g) and juice yield (77.75%). Results demonstrate that viscozyme is a potential enzyme combination for enhancing recovery of total carotenoids and thereby increases the functional quality of the juice.