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

Document Type

Thesis

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