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Information Journal Paper

Title

Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments

Pages

  67-75

Abstract

 To meet the consumer's interests for natural remedies, food and pharmaceutical industries calls for a safe and green methods for food aims extraction. Besides, carrot juice industry, possess high potential for processing the less expensive by-products to extract high-value ingredients named carotenoids. The purpose of the present study was therefore to extract Beta-carotene from carrot pomace using Green solvent (distilled water containing 2% ethanol and 4% Surfactant). Results showed that among the used solvents for one-cycle extraction, 1-propanol and ethanol without significant differences (P> 0. 05) were the most efficient with respectively 0. 56 and 0. 51 mg/g of CP Beta-carotene content. Whiles, for four-cycle extraction the ethanol was the most capable (0. 92 mg/g of CP). In addition, the poor ability of 2% ethanol containing distilled water (0. 04 mg/g of CP) was significantly increased in the expense of Enzyme hydrolysis via Endozym ® Pectofruit(61 U as pectinase activity). Moreover, the 4% of all of the Surfactants (soy lecithin, span 20, tween 20 and tween 80) were significantly increased the extraction capability of the Green solvent, wherein, the highest Beta-carotene content was extracted with tween 80 (0. 29 mg/g of CP). As well, all Surfactants showed synergistic effect with Enzyme pretreatment resulting up to 62% efficiency for tween 80 compared to four-cycle extraction with ethanol. All in all, the composed of distilled water: ethanol: tween 80: span 20 (94: 2: 2: 2) led to a green extraction of Beta-carotene from carrot pomace with 0. 84 mg/ g of CP Beta-carotene content and 90% extraction yield.

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    APA: Copy

    FATHI ACHACHLOUEI, B., Jalali Jivan, M., & Ahmadi Gavlighi, H.. (2020). Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(100 ), 67-75. SID. https://sid.ir/paper/72072/en

    Vancouver: Copy

    FATHI ACHACHLOUEI B., Jalali Jivan M., Ahmadi Gavlighi H.. Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(100 ):67-75. Available from: https://sid.ir/paper/72072/en

    IEEE: Copy

    B. FATHI ACHACHLOUEI, M. Jalali Jivan, and H. Ahmadi Gavlighi, “Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 100 , pp. 67–75, 2020, [Online]. Available: https://sid.ir/paper/72072/en

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