Cellulase enhances anthocyanin and phenolic content in black carrot juice

Abstract

The present study evaluates the effect of cellulase, for enhanced recovery of total anthocyanin and phenolic content from black carrot. A Box-Behnken design with three-level, three-factor, under response surface methodology (RSM) was used to optimize the different concentrations of cellulase (0.1–0.3 %), incubation time (30–90 min) and extraction temperatures (50–70 ºC). From analysis of the data, the following optimal extraction conditions were achieved: enzyme concentration = 0.215 %, temperature = 49.08 °C and extraction time = 63.3 min. Under the optimal conditions, black carrot juice extracted through EAP had TAC (1108.56 mg/kg) and TPC (305.88 mg GAE/100g).