Stability studies on the enzyme extracted sweet potato carotenoproteins

Pectinase and cellulase were used for the extraction of carotenoid pigments. Sweet potato samples, either directly extracted or pretreated by blanching at 0.2% sodium-bisulfite solution, or combinations of these two were used. Carotenoproteins were stored at 25 °C light, 25 °C dark and at 4 and 40 °C. Stabilities of pigments under different processing and storage conditions were studied. Blanching of sweet potato pigments resulted in the highest retention after 120 days at 4 °C.