Anthocyanin extraction from black carrot: Health promoting properties and potential applications

Abstract

Anthocyanins are natural flavonoids found abundantly in black carrots posses natural colour to raw material beside renowned multiple biological activities possessing positive effects on health for preventing cardiovascular diseases, inflammation, cancer, etc., have gained considerable attention for their diverse applications in food which are reviewed critically in this study. The review commences with an in-depth comparison of novel anthocyanin extraction techniques such as ultrasound (US), high-pressure processing (HPP), microwave-assisted extraction (MAE), and supercritical fluid extraction (SCFE) from black carrots. The impact of novel extraction techniques with optimized parameters like temperature, vacuum pressure, air velocity with drying time is discussed in detail providing insights into achieving superior anthocyanin preservation compare to traditional solvent extraction and degradation of anthocyanins by traditional drying method. Furthermore study also highlights the impact of various pretreatments with traditional and novel drying techniques such as freeze, microwave, convective and vacuum drying on retention of anthocyanin in black carrot extracts and powders. Beside this role of natural deep eutectic solvents are also highlighted with novel extraction techniques with potential health benefits of black carrot as source of natural pigment possessing various biological activities. So this review offers a systematic scientific basis for holistic understanding of recent advancement in anthocyanin extraction from black carrot with health enhancing properties highlighting the potential industrial applications of anthocyanin rich powders in the food.

Keywords

• Black carrot
• Flavonoids
• Anthocyanin
• Health benefits
• Sustainable extraction
• Industrial applications