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

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

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 (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%)...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Innovative food science & emerging technologies 2021-12, Vol.74, p.102836, Article 102836
Hauptverfasser: Jalali-Jivan, Mehdi, Fathi-Achachlouei, Bahram, Ahmadi-Gavlighi, Hassan, Jafari, Seid Mahdi
Format: Artikel
Sprache:eng
Schlagworte:
Enzyme
HPLC
Nanoemulsion
Surfactant
β-Carotene
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung: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 (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. [Display omitted] •A green solvent was applied to extract β-carotene (BC) from carrot powder (CP).•Low solubility (
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2021.102836