Pectinase enhances anthocyanin content in black carrot juice (Daucus carota ssp.)

Abstract

The present study evaluates the effect of enzyme assisted processing (EAP), for enhanced recovery of total anthocyanin content (TAC) from black carrots, using pectinase.A Box-Behnken design with three-level, three-factor, under response surface methodology (RSM) was used to optimize the different concentrations of pectinase (0.1–0.3 %), incubation time (30–90 min) and extraction temperatures (50–70 ºC). From a response surface analysis of the data, a three-degree polynomial equation was developed which provided the following optimal extraction conditions: enzyme concentration = 0.197%, temperature = 56.89 °C and extraction time = 51.46 min. Under the optimal conditions, black carrot juice extracted through EAP had TAC (670.28 mg/L). Overall there was 2 fold increase in TAC in juice processed with pectinase. Results demonstrate that pectinaseis a potential enzyme for enhancing anthocyanins and TPC from black carrots.