E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||4|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Ultrasonic-microwave synergistic extraction of paprika pigment
Food quality and safety Department, Shanghai Sanda University, China
* Corresponding author: firstname.lastname@example.org
Paprika was soaked in n-hexane to extract paprika pigment by using ultrasonic and microwave assisted extraction (UMAE). The effects of different operating variables were investigated and the extraction condition was optimized through orthogonal design: ultrasonic power of 50 w, microwave power of 240 w, powder-solvent ratio of 1: 25 (g/mL), microwave time of 600 s, paprika particle size of 60 mesh. At these conditions, the color value of 147 of paprika pigment was reached. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, which may be related to the effect of UMAE on destroying the cellular structure of paprika.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.