The amount of anthocyanin content was increased from 831 mg/L up to 1337 mg/L and also It was found that the Natuzym DP+ was more effective than Rapidase Pac at 50°C for one hour period
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, the effect of two different enzyme, Natuzym DP+ Weiss BioTech:10-A10166 and Rapidase Pac DSM Pac: 414 294 401 on the black carrot juice were investigated for increasing amount of the anthocyanin content.
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Key Findings & Data:The black carrot juice were previcely heated at 85°C and cooled to 50°C than were added three different enzyme concentrations 25, 50, 75 µg/L for one hour period at 50°C.
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Conclusion & Impact:The amount of anthocyanin content was increased from 831 mg/L up to 1337 mg/L and also It was found that the Natuzym DP+ was more effective than Rapidase Pac at 50°C for one hour period
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Black carrot juice · anthocyanin content · enzyme
Abstract
In this study, the effect of two different enzyme, Natuzym DP+ Weiss BioTech:10-A10166 and Rapidase Pac DSM Pac: 414 294 401 on the black carrot juice were investigated for increasing amount of the anthocyanin content. The black carrot juice were previcely heated at 85°C and cooled to 50°C than were added three different enzyme concentrations 25, 50, 75 µg/L for one hour period at 50°C. At end of each experimental work the amount of anthocyanin content were determined by UV spectrophotometric method and compared with initial value. The amount of anthocyanin content was increased from 831 mg/L up to 1337 mg/L and also It was found that the Natuzym DP+ was more effective than Rapidase Pac at 50°C for one hour period
KARATAŞ, Ş., ALTINER, D. D., TARİN, E. (2016). EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE. International Journal of Food Engineering Research, Cilt: 2 - Sayı: 2, 29–42. https://ajindex.com/articles/832974
Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F., Wiktorowicz, R. 2005. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem. 89(1), 69–76.
Algarra M., Fernandes A., Mateus N., Freitas V., Joaquim C.G. Silva E., Casado J. 2014. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33 (2014) 71–76. Anonim, 2008.
Enzyme India, Pectinase. Available in:http://www.enzymeindia. com/enzymes/pectinase.asp.(09/10/2 ) Buchert, J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J. Sci. Food Agric., 85:2548– Devi P. S., Saravanakumar M., Mohandas S. 2012. The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran. African Journal of Food Science Vol. 6(24) pp. 567-573, 31. Dougall, D.K., Baker D.C., Gakh E.G., Redus M.A., Whittemore N.A. 1998. Studies on the stability and conformation of monoacylated anthocyanins. Part-2 Anthocyanins from wild carrot suspension cultures acylated with supplied carnoxylic acids. Carbohydr. Res., 310:177-189.
Elham G., Reza H., Jabbar K., Parisa S., Rashid J. 2006. Isolation and structure charactisation of anthocyanin pigments in black carrot (Daucus carota L.). Pakistan Journal of Biological Sciences (15):2905-2908. concentration changed from 50-650 mg/kg of grated carrot (Sowbhagya 2010).
Landbo and Meyer (2004) reported that juice yields ranged from 66.4% to 78.9% by wet weight of black currant mash in pre- press maceration treatments with 10 different pectinolytic enzyme preparations in experimental black currant juice production. The yields of anthocyanins in the juices were increased from 900 to 2200 mg/kg wet weight black currant mash. Similar results were also reported in black carrot juice. The differences may be due to cell structure of black carrot and black currant Mieszcczakowska (2012) investigated that impact of enzyme on quality of balackcurrant and juices. Results were reported that the best pressing-yield for blackcurrant was achieved with polygalacturonase and pectin lyase, 65 g/100 g after 1 h and 74 g/100 g after 4 h of pectinolysis. The macerating mixtur