Hernández-Acosta, Evelyn
Muro, Claudia http://orcid.org/0000-0002-4394-5851
Guadarrama-Lezama, Andrea Y.
Gutierrez-Cortez, Elsa
López-Solórzano, Elizabeth
Funding for this research was provided by:
CONSEJO NACIONAL DE HUMANIDADES CIENCIAS Y TECNOLOGIAS (CF-2023-G-859)
Article History
Received: 28 August 2023
Accepted: 10 January 2024
First Online: 2 March 2024
Declarations
:
: The authors declare that they have no competing interests.
: Not applicable.
: Not applicable.
: The valorization of black carrot industrial residues related to Deep purple variety resulted in a high content of anthocyanins, constituting a potential raw material of reuse to produce a line of food pigments as concentrated extracts and microcapsules.Anthocyanin concentrated extracts reached up to 7000 mg/L of anthocyanins and dark red color, showing 80% of anthocyanins preservation and 90% of color retention during storage for 360 days at 4°C. Color stability was observed at 2-7 pH range and temperature stress from 20 to 90°C.Anthocyanin microcapsules exhibited 280 mg/L of anthocyanins with pink, red coloration, maintaining 50% of anthocyanins during storage for 180 days at 20 °C. Color stability was observed at 2-7 pH range and temperature stress from 20 to 75°C.