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Khare, Archana
- Comparative Study on the Extraction of Natural Dye by Conventional Magnetic Stirring and Ultrasound-Assisted Extraction Techniques From Carrot
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Authors
Affiliations
1 Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 99-101Abstract
In the food and dairy industry, most of the colouring agents used are artificial in nature which are reported to cause harmful effects when consumed in higher doses. Carotenoides is red orange colour pigment present in carrot and can be used as a natural dye in milk and milk products. Looking to the above fact as attempt was made for the extraction of Carotenoids by conventional magnetic stirring (MS) and ultrasound-assisted extraction techniques (UAE). A comparative study of extraction of Carotenoids from the carrot were systematically evaluated between MS and UAE. The optimum operating conditions to yield maximum Carotenoids from the carrot were fixed. The solvent used for extraction was ethanol. The power, frequency, temperature, time and agitation speed were 150 W, 40 kHz, 50°C, 25 minute and 100 rpm, respectively. It has been observed that Carotenoids yield was higher in UAE (0.008%) as compared with MS (0.006%).Keywords
Carrot, Ultrasound-Assisted Extraction, Magnetic Stirring, Carotenoids, Natural Dye.
References
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- Lactose Derivatives:Their Properties and Applications
Abstract Views :165 |
PDF Views:0
Authors
Chanda Bramhankar
1,
Archana Khare
1,
Pranali Nikam
1,
Raghav Pandey
1,
Mehar Afroz Qureshi
1,
Y. K. Naik
1
Affiliations
1 Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Dairy Chemistry, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 131-136Abstract
Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. Lactose can be converted to various derivatives like, lactulose, galacto-oligosaccharides, lactobionic acid, lactosucrose, lactitol, tagatose, lactic acid etc., using laboratory or industrial processes. They find application in foods and pharmaceutical preparations as prebiotics to promote gut health. Similarly to non-digested lactose, these compound enhance the intestinal absorption of calcium and magnesium. The potential health benefits of lactose derivatives have been a subject of growing commercial interest in the context of health-promoting functional foods. So far, treatment of constipation and hepatic encephalopathy, enhancement of mineral absorption, prebiotic action, treatment of colon carcinogenesis, treatment of inflammatory bowel disease have been most studied for their physiological effects. This review covers the physical, chemical and functional properties of Lactose derivatives and their applications in food, dairy and pharmaceutical industries.Keywords
Lactose Derivative, Lactulose, Galacto-Oligosaccharides, Lactobionic Acid, Lactosucrose, Lactitol.References
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