Black carrot ( <i>Daucus carota</i> subsp. <i>sativus</i> ) anthocyanin‐infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability

Abstract

We investigated the effect of aqueous liquid extract from black carrots (ALEBC) infusion on the different attributes of potato chips. The potato slices were infused with ALEBC in the ratio of 1:1 for different time duration (0, 15, 30, 60, 90, and 120 min). The increase in infusion duration significantly (p < .05) increased its bioactive composition. The anthocyanin increased from 21.98 to 39.73 mg/kg for ALEBC-infused potato chips for 15 to 120 min. Further, different color attributes particularly lightness (L*), redness (a*), and yellowness (b*) improved considerably from 18.03 to 52.88, 3.27 to 7.96, and −0.48 to 25.31, respectively. The biochemical composition of microwave-cooked ALEBC-infused potato chips was nonsignificant; however, it was adversely affected after oil cooking. The microbial load was satisfactory in all treated samples. Conversely, the only control samples showed the presence of pathogens. Briefly, the ALEBC can improve the functional attributes and microbial safety of the product. Practical applications The ALEBC is a kind of anthocyanins-rich antioxidants, phenolics, and flavonoids, which is beneficial to human health. Usually, various foodstuffs fortified with antioxidants/anthocyanins-rich compounds determine their market potential and demand. Globally, potato chips are routinely consumed and are one of the most popular snacks among consumers. The incorporation of anthocyanins-rich ALEBC in potato chips may augment the nutritional value of chips. We demonstrated that infusion of ALEBC can better retain the quality of chips and improve the nutritional attributes and microbial safety of chips. In nutshell, the present study provides a theoretical basis for its possible application of ALEBC in chips and other similar foodstuffs.

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