Effect of Enzyme-Assisted Extraction of Anthocyanins from Purple Sweet Potato on Total Soluble Solids and Yield of Pigment

Abstract

An increased interest in health and wellness has led to consumer demand for natural alternatives to synthetic food dyes. The aim of this research was to increase the efficiency of extraction of anthocyanins from purple sweet potatoes (Ipomoea Batata) for large-scale production of natural food colorant. Protease, alpha-amylase, pectinase, and cellulose enzymes were assessed for their ability to increase pigment yield and decrease soluble solids content in the final concentrate of anthocyanins. Pectinase increased pigment yield by 50% and had 57% higher soluble solids content than the control when partitioned with Amberlite FPX-66, a non-ionic resin used to adsorb anthocyanins and remove water and polar components from extracts. Although there was a higher soluble solids content in the final concentrate, this was due to the increase in pigment yield. Therefore, pectinase is a viable processing aid that can deliver higher quality product and increase efficiency of the extraction process.