Enzyme-Assisted Extraction of Anthocyanins Pigment from Purple Sweet Potatoes (PrunusnepalensisL.)
Journal Title: International Journal of engineering Research and Applications - Year 2017, Vol 7, Issue 4
Abstract
Herein, anthocyanins pigment was extracted from purple sweet potatoes (PrunusnepalensisL.) with the assistant of the enzymes alpha-amylase in order to gather the natural colorants used in the food industry. To optimize the extraction conditions, the effect of extraction temperature and time was also investigated. The results showed that extraction temperature and time play a significant role in theextraction process. The optimum conditions are extraction temperature: 65 oC and time: 60 min, exhibited thehighest yield.
Authors and Affiliations
Cam-TuThi Tran, Tran Van Khang, Hong-NhanThi Le, Trinh Duy Nguyen, Long Giang Bach
Keywords
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- EP ID EP390969
- DOI 10.9790/9622-0704031115.
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