A combined mixture design approach for the optimization of enzyme-mediated extraction of carotenoids from luyang dilaw (Curcuma longa L.) meal for use as food colorant
Date
6-2015
Degree
Bachelor of Science in Chemical Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Catalino G. Alfafara
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
The optimization of enzyme-mediated extraction of carotenoid pigments from waste luyang dilaw meal was attempted using a combined mixture design with process factors. The factors included the proportions of cellulose, xylanase and pectinase, as well as reaction time and enzyme amount. The yield of water soluble and lipid soluble pigment carotenoids (WSPC and LSPC) were the responses. Significant, linear-linear mix-process models relating the factors to each of the responses were obtained. Response surface graphs indicated that optimal regions for WSPC and LSPC were different, thus numerical optimization were done individually for each response. The experimentally verified optimum conditions for maximum WSPC yield were: pure xylanase, enzyme amount of 180mg/g sample and 8.00 hours reaction time. For maximum LSPC yield, these were: pure cellulose, enzyme amount of 3.00mg/g sample and 16.00 hours reaction time. The actual pigment yields (which ere close to predicted) were 0.024mg/g for WSPC and 0.52mg/g for LSP. Characterization showed that WSP and LSP had hues near yellow with solubilities lower than commercially available pigment. The extracts were heat stable, had comparable anti-oxidative properties from reference antioxidants and were more stable to reducers than oxidants. Beta-carotene was detected only in LSPC.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2015 E62 /M38
Recommended Citation
Madamba, Ryan Karlo A., "A combined mixture design approach for the optimization of enzyme-mediated extraction of carotenoids from luyang dilaw (Curcuma longa L.) meal for use as food colorant" (2015). Undergraduate Theses. 4000.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4000
Document Type
Thesis