Cellulase enhances anthocyanin and phenolic content in black carrot juice

The present study evaluates the effect of cellulase, for enhanced recovery of total anthocyanin and phenolic content from black carrot. A Box-Behnken design with three-level, three-factor, under response surface methodology (RSM) was used to optimize the different concentrations of cellulase (0.1–0.3%), incubation time (30–90 min) and extraction temperatures (50–70 ºC). From analysis of the data, the following optimal extraction conditions were achieved: enzyme concentration = 0.215%, temperature = 49.08°C and extraction time = 63.3 min. Under the optimal conditions, black carrot juice extracted through EAP had TAC (1108.56 mg/kg) and TPC (305.88 mg GAE/100g).