Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification
| Autor: | Bahram Fathi-Achachlouei, Seid Mahdi Jafari, Hassan Ahmadi-Gavlighi, Mehdi Jalali-Jivan |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Lutein Chromatography medicine.medical_treatment Extraction (chemistry) Carotene Pomace General Chemistry High-performance liquid chromatography Industrial and Manufacturing Engineering Lycopene chemistry.chemical_compound chemistry medicine Solubility Carotenoid Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies. 74:102836 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/j.ifset.2021.102836 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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