Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens VTP20181 bacteria strain isolated in Vietnam

Le Xuan Duy ^a,b

Tran Quoc Toan ^a,b

Dang Viet Anh ^a,b

Nguyen Phi Hung ^a

Trinh Thi Thu Huong ^a

Pham Quoc Long ^a

Nguyen Manh Dat ^c

Do Thi Thuy Le ^c

Dung Thuy Nguyen Pham ^d

Nguyen Phu Thuong Nhan ^d

Do Van Manh ^e

Affiliation

a Institute of Natural Products Chemistry, Hanoi, Vietnam

b Graduate University of Science and Technology, Hanoi, Vietnam

c Food Industries Research Institute, Hanoi, Vietnam

d Nguyen Tat Thanh University, Ho Chi Minh, Vietnam

e Institute of Environmental Technology, Hanoi, Vietnam

Copyright ©Duy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 28 October, 2020 | Accepted in revised form 02 December, 2020 | Published 05 March, 2021

DOI: http://doi.org/10.21603/2308-4057-2021-1-117-125

Abstract

Introduction. The bacterium strain Paracoccus carotinifaciens VTP20181 isolated in Vietnam produces canthaxanthin, a carotenoid widely used in the food and pharmaceutical industries. The aim of this work was to determine optimal parameters for canthaxanthin extraction from fermented biomass of P. carotinifaciens VTP20181.
Study objects and methods. First, a series of single factor investigations were carried out in regard to maximal carotenoid content in the biomass extract obtained by using ultrasonic waves. Four parameters of the extraction process, such as extraction temperature, solvent/material ratio, extraction time, and ultrasonic output power, were studied. The obtained results were then optimized by using Response Surface Methodology (RSM) and Box-Behnken experimental design.
Results and discussion. The optimal technological parameters of the extraction process included extraction temperature of 35°C, solvent/material ratio of 9.5:1 (v/w), extraction time of 90 min, and ultrasonic output power of 145 W. Under optimal conditions, canthaxanthin and total carotenoid contents were determined as 14.95 ± 0.12 and 18.21 ± 0.11 mg/g respectively, which were compatible with theoretical calculations ‒ 15.074 and 18.263 mg/g, respectively.
Conclusion. Current results confirmed that the strain of halophilic P. carotinifaciens VTP20181 is a potential source for canthaxanthin biosynthesis.

Keywords

Paracoccus carotinifaciens VTP20181, canthaxanthin, total carotenoid, optimization, response surface methodology

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How to quote?

Duy LX, Toan TQ, Anh DV, Hung NP, Huong TTT, Long PQ, et al. Optimization of canthaxanthin extraction from fermented biomass of Paracoccus carotinifacuens 20181 VTP bacteria strain isolated in Vietnam. Foods and Raw Materials. 2021;9(1):117–125. https://doi.org/10.21603/2308-4057-2021-1-117-125

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