Journal of Food Measurement and Characterization

, Volume 12, Issue 3, pp 1818–1828 | Cite as

Extraction of β-carotene pigment from carrot processing waste using ultrasonic-shaking incubation method

  • Maryam Mirheli
  • Somayeh Taghian Dinani
Original Paper


In the present study, the extraction of β-carotene from carrot processing waste was studied using the combination of ultrasonic pretreatment and shaking incubation process. In this regard, the effects of ultrasonic time (in three levels of 0, 40, 80 min) and shaking incubation time (in three levels of 30, 75 and 120 min) as well as the mutual effects of these two variables on dependent responses of β-carotene content, antioxidant activity, and color parameters of L*, a* and b* of the extracts containing β-carotene pigment were investigated. The results of this study showed that the increase of ultrasonic time from 0 to 80 min caused the significant increase of β-carotene (P ≤ 0.001), antioxidant activity (P ≤ 0.01), a* color parameter (P ≤ 0.01), and b* color parameter (P ≤ 0.001) of the extracts. Furthermore, the increase of shaking incubation time from 30 to 120 min led to the significant increase of β-carotene content of extracts (P ≤ 0.001). Fourier Transform Infrared spectroscopy did not show any destruction of functional groups of the extracts. In addition, scanning electron microscopy images indicated more porous structure of solid residues in condition of the increase of ultrasonic and shaking incubation times.


β-Carotene pigment Sonication Color parameters Antioxidant activity Fourier transform infrared (FT-IR) spectroscopy Scanning electron microscopy (SEM) 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science, Shahreza BranchIslamic Azad UniversityShahrezaIran

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