title: Extraction of natural anthocyanin and colors from pulp of jamun fruit.
abstract: In this present study, natural pigment and colors from pulp of jamun fruit were extracted under different extraction conditions such as extraction temperature (40-60 ˚C), time (20-100 min) and solid-liquid ratio (1:10-1: 15 g/ml) by aqueous extraction method. Three factors with three levels Box-Behnken response surface design was employed to optimize and investigate the effect of process variables on the responses (total anthocyanin and color). The results were analyzed by Pareto analysis of variance (ANOVA) and second order polynomial models were developed to predict the responses. Optimum extraction conditions for maximizing the extraction yield of total anthocyanin (10.58 mg/100 g) and colors (10618.3 mg/l) were found to be: extraction temperature of 44 °C, extraction time of 93 min and solid-liquid ratio of 1:15 g/ml. Under these conditions, experimental values are closely agreed with predicted values.
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 TN India.
authors.forename: J Prakash
authors.initials: JP
authors.lastname: Maran
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 TN India.
authors.forename: V
authors.initials: V
authors.lastname: Sivakumar
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 TN India.
authors.forename: K
authors.initials: K
authors.lastname: Thirugnanasambandham
authors.affiliation: TamilNadu Pollution Control Board, Salem, TN 635004 India.
authors.forename: R
authors.initials: R
authors.lastname: Sridhar
keywords: Anthocyanin; Box-Behnken design; Color; Extraction; Jamun fruit