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Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot

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Abstract

Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.

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Authors and Affiliations

  1. Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India

    Priyanka Thakur,  Anika, Atul Dhiman & Satish Kumar

  2. Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy

    Rajat Suhag

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  1. Priyanka Thakur
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  3. Rajat Suhag
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PT: Data curation, writing-original draft, preparation, methodology, visualization, writing-review and editing. A: Writing- review and editing. RS: Writing- review and editing. AD: Conceptualization, supervision, data curation, writing-original draft, preparation, methodology, writing- review and editing. SK: Writing-original draft, supervision, data curation, preparation, methodology, Writing- review and editing.

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Thakur, P., Anika, Suhag, R. et al. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 33, 721–747 (2024). https://doi.org/10.1007/s10068-023-01436-5

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