Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products
| Autor: | Luis Eduardo Ordóñez-Santos, Jessica Esparza-Estrada, Pedro Vanegas-Mahecha |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Liquid ratio Extraction (chemistry) 04 agricultural and veterinary sciences Ultrasound assisted 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology Food science Response surface methodology Carotenoid Tartrazine Food Science |
| Zdroj: | LWT. 139:110598 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.110598 |
| Popis: | Adding value to fruit by-products would satisfy global demand for natural additives and reduce impacts on the environment. Therefore, the objective of the present study was to optimize the process of ultrasound-assisted extraction of total carotenoids from mandarin epicarp for use as a natural colorant in two bakery products. The response surface methodology with composite central design were used to maximize ultrasound-assisted extraction of fat soluble pigments. Optimization of carotenoid extraction was achieved when the ultrasound process was carried out at a temperature of 60 °C for 60 min with a solid to liquid ratio of 0.0004 g/mL, where the maximum extraction of total carotenoids was 140.70 ± 2.66 mg β-carotene/100 g of dry sample. The carotenoid lipid extracts obtained from the tangerine epicarp could be a natural coloring additive with the potential to reduce the use of tartrazine in bakery products such as cakes and bread. |
| Databáze: | OpenAIRE |
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