Effects of hydrostatic pressure, ultrasonication, ezymation and heating treatments on recovery and quality of anthocyanins from black carrot pomace

In this study, anthocyanins and other bioactive compounds of black carrot pomace were optimized by using response surface methodology for high pressure, ultrasonication, enzymation and heating conditions. In order to achieve that aim, anthocyanin analyzes as well as including important quality analyzes which are totally 20 dependent parameters were mathematically modeled. The validation studies of obtained mathematic models were carried out and error levels were determined below % 10. In the black carrot pomace which is waste of fruit juice was detected five different anthocyanin compounds with high amounts. Pressure-temperature-time; ultrasound energy density-temperature; enzyme concentration-temperature-time and temperature-time were studied as independent variables for high pressure, ultrasonication, enzymation and heating conditions, respectively and optimum processing conditions were calculated as 50.0MPa-68.3oC-0.6min; 219.7J/g-50oC; 457.7mL/ton-54.0oC-36.4min and 64.2 oC-21.2min, respectively. For the optimum conditions, the predicted yield levels in terms of anthocyanin compounds, total monomeric anthocyanin and total phenolic were respectively calculated as %56.8-%64.5-%45.1 for high pressure, %29.6-%37.2-%15.5 for thermosonication, %93.27-%78.5-%42.4 for enzymation and %79.%78.8-%55.3 for heating. When the quality parameters of black carrot pomace extracts are also taken into consideration, order of extraction assistance techniques are ranked as enzymation-high pressure- thermosonication- heating.