Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology

Anthocyanin-rich extracts from black carrots are being considered as a candidate replacer for the red colour in processed foods. The present investigation optimizes extraction of anthocyanins with high phenolic content and low degradation parameters using cellulolytic multi-enzyme preparation known Viscozyme. optimized conditions Viscozyme Box-Behnken design (BBD) response surface methodology (RSM) were follow: temperature (50.2 °C), time (58.4 min) enzyme concentration (0.20%). predicted value was 1380 mg/L, which near to experimental 1375 mg/L. extracted based on above mentioned exhibited lowest such index (DI) (0.86), browning (BI) (1.31) characterized cyanidin 3-sinapoylxylosylglucosylgalactoside most abundant. findings clearly reveal that Viscozyme-assisted (VAE) is best approach extracting superior quality anthocyanin other component concentrations.