Optimization of ultrasound-assisted enzymatic extraction of betalains from red beetroot (Beta vulgaris L.)
Year: 2023
Type: article
Abstract: Betalains in red beetroot (Beta vulgaris L.) offer health benefits and are commonly used as a food colorant. This study aimed to investigate betalains extraction using ultrasound-assisted enzymatic extraction (UAEE). The most significant factors involved in UAEE such as enzyme concentration, extraction temperature, and extraction time were studied and optimized using the response surface method (RSM) to achieve the highest betalains yield. The results showed that the optimal extraction conditions were as follows: enzyme concentration (32.1 U/mL), extraction temperature (40oC), and extraction time (117 min) gave the highest yield of betalains at the level of 550.51 ± 25.76 mg/L. The findings are promising for the industrial scale of extraction betalains for food applications.
Authors: Dat T. Huynh, Thien H. Nguyen, Ngan K. T. Nguyen, Anh N. T. Dang, Thuy T. Le, Dan T. N. Duong, Huan T. Phan
Institution: Nong Lam University Ho Chi Minh City
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4389621876