Storage Stability of Encapsulated Anthocyanin-Rich Extract from Black Carrot (Daucus Carota ssp. Sativus) Using Different Coating Materials

Brij Bhushan Mishra, Avinash Singh Patel, Abhijit Kar^*

Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi, India.

Corresponding Author Email: abhijit8366@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.7.1.07

Abstract:

The enzymatic assisted cum hydraulic pressed extract of black carrot which has high anthocyanin content were encapsulated through spray drier using a mixture of Jack fruit seed starch, Soy protein and NBRE-15 (SET -1) and in the second set of experiment using Jack fruit seed starch, Whey protein and NBRE-15 (SET-2) as coating materials. The quality attributes of the powders which were produced at an optimum mixture of SET -1 and SET-2 were characterized by anthocyanin content, antioxidant capacity and L*, a*, b*, C and Hº value. It was reported that SET-1 was found better-encapsulating material as compared to SET-2. SET-1 had higher retention of anthocyanin content, colour, antioxidant activity during storage at 25 ºC.

Keywords:

Black Carrot; Encapsulation; Jack Fruit Seed Starch (JSS); Spray Drying; Soy Protein Isolate (SPI)

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