Enzymatic extraction of carotenoids from plant material using two immiscible liquid phases.
The kinetics of extraction of carotenoids from orange flavedo was investigated. Extraction was carried out using a mixture of degrading enzymes and an edible oil as the solvent. More than 70 microg of carotenoids per g of wet flavedo were extracted within the first 3-4 hours. The results obtained were interpreted by a simple kinetic model considering the unsteady mass transfer of carotenoids in the two-phase system.
Fidaleo
M
M
Istituto di Tecnologie Agroalimentari, Facoltà di Agraria, Università della Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy.
Lavecchia
R
R
Marsili
E
E
D001234:Aspergillus niger / Q000201:enzymology*; D001419:Bacteria / Q000378:metabolism*; D001628:Beverages; D002338:Carotenoids / Q000302:isolation & purification / Q000378:metabolism*; D002957:Citrus / Q000378:metabolism*; D056890:Eukaryota / Q000378:metabolism*; D019649:Food Industry; D005658:Fungi / Q000378:metabolism*; D007558:Italy; D007700:Kinetics; D000074241:Peanut Oil; D010938:Plant Oils
D000074241:Peanut Oil; D010938:Plant Oils; D002338:Carotenoids