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Black Carrot (Daucus carota ssp.) and Black Soybean (Glycine max (L.) Merr.) Anthocyanin Extract: A Remedy to Enhance Stability and Functionality of Fruit Juices by Copigmentation

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Abstract

Application of extracted black carrot anthocyanins (BCA) and black soybean anthocyanins (BSA) as colour enhancers was demonstrated by copigmenting with heat sensitive anthocyanins from plum, pomegranate, strawberry and jamun. Improved pigment stability was confirmed by thermal stability, chromacity studies and hyperchromic and bathochromic shifts. BCA (2%, 500 mg/L) caused largest hyperchromic shift in plum whereas maximum bathochromic shift (18–20 nm) was observed in strawberry. BSA (2%, 500 mg/L) caused largest hyperchromic shift in pomegranate whereas maximum bathochromic shift (22 nm) was observed in plum. Copigmented plum, jamun, strawberry and pomegranate juices copigmented with BCA achieved high half-life (t1/2) and lower rate constant (k) values. Copigmenting anthocyanins with other juice is an effective strategy to impart high thermal stability, improve colour retention and antioxidant activity.

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Acknowledgements

The facilities and financial support provided by the ICAR-Indian Agricultural Research Institute (IARI), Department of Science and Technology (DST), Science and Engineering Research Board (SERB), Confederation of Indian Industry (CII) and Prathista Industries Limited under Prime Minister Fellowship Scheme to undertake the research work are highly acknowledged. The author was a recipient of Prime Minister’s Fellowship Scheme for Doctoral Research, a public–private partnership between Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India and Confederation of Indian Industry (CII). The author’s host institute for research was ICAR-Indian Agricultural Research Institute and the partner company was Prathista Industries Ltd.

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Authors and Affiliations

  1. ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai, 400019, India

    Manoj Kumar

  2. Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India

    Anil Dahuja & Archana Sachdev

  3. Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India

    Charanjit Kaur

  4. Fishery Resources Assessment Division, ICAR-Central Marine Fisheries Research Institute, Kochi, 682 018, India

    Eldho Varghese

  5. Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India

    Supradip Saha

  6. Prathista Industries Limited, Secunderabad, India

    K. V. S. S. Sairam

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  1. Manoj Kumar
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  2. Anil Dahuja
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  3. Archana Sachdev
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  4. Charanjit Kaur
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Correspondence to Manoj Kumar.

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Kumar, M., Dahuja, A., Sachdev, A. et al. Black Carrot (Daucus carota ssp.) and Black Soybean (Glycine max (L.) Merr.) Anthocyanin Extract: A Remedy to Enhance Stability and Functionality of Fruit Juices by Copigmentation. Waste Biomass Valor 11, 99–108 (2020). https://doi.org/10.1007/s12649-018-0450-3

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  • DOI: https://doi.org/10.1007/s12649-018-0450-3

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