Recent advances in improving anthocyanin stability in black carrots

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 23

Published: March 13, 2025

This review focuses on the methods of enhancing stability black carrot anthocyanins, which are susceptible to degradation due temperature, pH, light, and oxygen. These anthocyanins valued for their health benefits blue-violet color, but instability limits application in food industry. It is hypothesized that implementing advanced stabilization techniques can significantly improve usability anthocyanins. Key anthocyanin stability, including encapsulation, co-pigmentation, acylation, comprehensively reviewed. Encapsulation such as spray drying, freeze liposomes have shown effectiveness protecting during processing storage. Co-pigmentation with non-anthocyanin phenolics using whey proteins enhance thermal pH thereby improving color retention. Additionally, innovative strategies like genetic modification nanoencapsulation demonstrated potential further stabilizing by structural resilience bioavailability. approaches represent a significant advancement ability maintain integrity Advanced preserving functional properties nutritional facilitate broader use health-oriented products. Combining these modern essential optimal research needed optimize techniques.

Language: Английский

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Black carrot: From underutilized crop to a new avenue in functional/nutraceutical enrichment applications

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101900 - 101900

Published: April 1, 2025

Language: Английский

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From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 8762 - 8778

Published: Oct. 18, 2024

ABSTRACT Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization development of carrots derived products limited in numerous countries, with particular deficiency advanced deep‐processing transformation technologies. Consequently, value carrot is diminished resources wasted. This review explores characteristics different varieties, providing comprehensive overview current state product processing. These include primary processed such as minimally carrots, dried pickles, preserves, fruit purees, yoghurt, juice, essential oils, well by‐products including phytochemical extractions carotenoids, polyphenols, dietary fibers, active peptides, glycoproteins. also covers other by‐products, feeds, fast food boxes, bioethanol production. Furthermore, cutting‐edge technologies related to processing discussed. The ultimate goal this provide researchers practitioners an in‐depth understanding present status

Language: Английский

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Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 111006 - 111006

Published: Dec. 1, 2024

Language: Английский

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