Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification
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DOI：
10.1016/j.ifset.2021.102836
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发表时间：
2021-10-28
影响因子：
6.6
通讯作者：
Jafari, Seid Mahdi
中科院分区：
文献类型：
--
作者：
Jalali-Jivan, Mehdi;Fathi-Achachlouei, Bahram;Jafari, Seid Mahdi
采用绿色溶剂(水：乙醇，98：2)从胡萝卜渣粉中提取8-胡萝卜素。溶解度低(91%。高效液相色谱分析表明，BC(60%)和α-胡萝卜素(29%)是提取到NES胶束中的主要类胡萝卜素，叶黄素(9%)和番茄红素(2%)是次要的。稳定性监测表明，CP乙醇提取物中的BC完全消失，而NE平台中的BC在紫外光和酸性条件下(pH-4)分别表现出-25%和32%的良好稳定性。
In this study, a green solvent (water: ethanol; 98:2) was applied to extract 8-carotene (BC) from carrot pomace powder (CP). The low solubility (91%. HPLC data revealed that BC (60%) and alpha-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.