Ultrasound‐assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in <i>kulfi</i> : implication on <i>in vitro</i> release, bio‐functional components and rheological characteristics
Gurkirat Kaur, Neha Sharma, Arashdeep Singh, Swati Kapoor, Sunil Kumar Khatkar
Abstract
Summary The present study explores the possibility of encapsulating anthocyanins from black carrot pomace (BCP) into water in oil (w/o) type emulsion via two‐stage emulsification (high‐speed shear homogenisation and ultrasonication). Anthocyanin‐loaded emulsions (Antho‐Es) with different extract to oil (EO) ratio (50:50, 40:60, 30:70, 20:80 and 10:90) exhibits particle size, zeta potential, dispersibility index in the range of 1132 to 2709 nm, −21.02 to −29.64 mV, 0.617 to 1.120 respectively. Anth‐Es exhibits linear visco‐elastic behaviour with high loss modulus than storage modulus. Anth‐Es with 30% EO ratio exhibits higher encapsulation efficiency (88.07%) and anthocyanin release (81.56%) after 4 h of in vitro gastrointestinal incubation. Increasing the EO ratio in Antho‐Es decreased the lightness (86.46–79.12) and increased the redness values (7.46–15.35), antioxidant activities (33.08–79.12%) and phenolic content (31.37–90.56 mg GAE/100 g). FTIR spectra also confirmed the successful enclosure of anthocyanins into the NEs. The best characterised Antho‐Es (30%) was used as anthocyanins fortification in functional kulfi and compared with BCP and its extract. Kulfi with Antho‐Es exhibits highest anthocyanins stability (86.40%), antioxidant activity (75.60%). Antho‐Es also help to reduce the melting rate of kulfi and enhance redness value which further enhances the sensory attribute and overall acceptability of the kulfi .