Ingénierie enzymatique
Libre accès
ISSN: 2329-6674
ISSN: 2329-6674
Dalbir Singh Sogi*1, Anu Sharma2
Present work aimed at optimizing the carotenoids extraction from pumpkin with enzymatic pre-treatment. A central composite design with four independent variables-cellulose/pectinase ratio (0.25 - 1.91w/w); Incubation temperature (35-55 ̊C); Incubation time (30-150 min); pH (4-6) gave carotenoids yield of 0.689 to 3.820mg/100g. F-value of 39.07 and p value <0.0001 shows that pigment extraction was adequately described by regression model. Linear coefficients of X1, X2, X4, (enzyme ratio, temperature, pH), quadratic coefficient of X12, X22, X32, X42 (enzyme ratio, temperature, time and pH) and interaction coefficient of X1X2 (enzyme ratio and temperature) and X2X4 (temperature and pH) were also significant (p≤0.05). The second order polynomial model had a non-significant lack of fitness, good value of coefficient of determination (0.973) and adequate scattered plot. Surface graph and Derringer’s desired function methodology were used to find the optimal conditions of carotenoids extraction. Maximum carotenoids were extracted when the cellulose/pectinase ratio, incubation temperature, incubation time and pH were 0.97w/w, 42.54 ̊C, 91.58 min and 4.8 respectively. The β-carotene extraction yield was 61.75% under the optimal conditions. Pumpkin’s bio-pigment is a natural source to improve the appearance of food products along with nutritional value.