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Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study

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Abstract

The aim of the presented study was to determine the ability of the high pressure processing (HPP) for extraction of bioactive compounds from black carrot pomace and to optimize treatment conditions (pressure, temperature, processing time) for obtaining the maximum yield of bioactive compounds. Experiments were conducted using pilot scale high pressure food processors and water as the extraction solution. A set of response surface analysis mathematical models were developed and validated for the extraction of bioactive compounds of black carrot pomace, considering total monomeric anthocyanin contents (TMA), total phenolic compounds (TPC) and antioxidant activity (AA). Quality attributes such as total color difference (ΔE*) and polymeric color ratio (PCR) of the samples were also evaluated. The validation results showed that the error values of the obtained models were lower than 10%, which means acceptable error value in modelling study. Combined pressure–thermal treatment at 266.6 MPa, 78.3 °C for 13.6 min was identified as the optimal process condition for maximum extraction of bioactive compounds.

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Acknowledgements

This study was supported by the Scientific and Technological Research Council of Turkey-Science Fellowships and Grant Programmes Department (TUBITAK-BIDEP) with grant of 2214-International Doctoral Research Fellowship Programme. Author Agcam would like to thank the TUBITAK-BIDEP for grant supports (Grant No: 1059B141400558). The study was also supported by Cukurova University (Project No: ZF2014D1 and ZF2014BAP1), so the authors thank to for its financial supports. Authors are grateful to the Ohio State University-High Pressure Processing (HPP) Laboratory for supporting about access to the HPP equipment. Finally, the authors thank to TARGID Juicing Company (Turkey) for providing the black carrots and pomace during study.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    E. Agcam & A. Akyıldız

  2. Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

    S. Kamat & V. M. Balasubramaniam

  3. Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, USA

    V. M. Balasubramaniam

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  1. E. Agcam
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Agcam, E., Akyıldız, A., Kamat, S. et al. Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study. Waste Biomass Valor 12, 5959–5977 (2021). https://doi.org/10.1007/s12649-021-01431-z

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