Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products

摘要

Adding value to fruit by-products would satisfy global demand for natural additives and reduce impacts on the environment. Therefore, the objective of the present study was to optimize the process of ultrasound-assisted extraction of total carotenoids from mandarin epicarp for use as a natural colorant in two bakery products. The response surface methodology with composite central design were used to maximize ultrasound-assisted extraction of fat soluble pigments. Optimization of carotenoid extraction was achieved when the ultrasound process was carried out at a temperature of 60 degrees C for 60 min with a solid to liquid ratio of 0.0004 g/mL, where the maximum extraction of total carotenoids was 140.70 +/- 2.66 mg beta-carotene/100 g of dry sample. The carotenoid lipid extracts obtained from the tangerine epicarp could be a natural coloring additive with the potential to reduce the use of tartrazine in bakery products such as cakes and bread.