Ultrasound-assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi: implication on in vitro release, bio-functional components and rheological characteristics,International Journal of Food Science & Technology

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Ultrasound-assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi: implication on in vitro release, bio-functional components and rheological characteristics
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2022-10-01 , DOI: 10.1111/ijfs.16102
Gurkirat Kaur ₁ , Neha Sharma ₂ , Arashdeep Singh ₂ , Swati Kapoor ₂ , Sunil Kumar Khatkar ₃

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The present study explores the possibility of encapsulating anthocyanins from black carrot pomace (BCP) into water in oil (w/o) type emulsion via two-stage emulsification (high-speed shear homogenisation and ultrasonication). Anthocyanin-loaded emulsions (Antho-Es) with different extract to oil (EO) ratio (50:50, 40:60, 30:70, 20:80 and 10:90) exhibits particle size, zeta potential, dispersibility index in the range of 1132 to 2709 nm, −21.02 to −29.64 mV, 0.617 to 1.120 respectively. Anth-Es exhibits linear visco-elastic behaviour with high loss modulus than storage modulus. Anth-Es with 30% EO ratio exhibits higher encapsulation efficiency (88.07%) and anthocyanin release (81.56%) after 4 h of in vitro gastrointestinal incubation. Increasing the EO ratio in Antho-Es decreased the lightness (86.46–79.12) and increased the redness values (7.46–15.35), antioxidant activities (33.08–79.12%) and phenolic content (31.37–90.56 mg GAE/100 g). FTIR spectra also confirmed the successful enclosure of anthocyanins into the NEs. The best characterised Antho-Es (30%) was used as anthocyanins fortification in functional kulfi and compared with BCP and its extract. Kulfi with Antho-Es exhibits highest anthocyanins stability (86.40%), antioxidant activity (75.60%). Antho-Es also help to reduce the melting rate of kulfi and enhance redness value which further enhances the sensory attribute and overall acceptability of the kulfi.

中文翻译：

从黑胡萝卜果渣中提取的花青素的超声辅助微乳液及其作为功能成分在 kulfi 中的应用：对体外释放、生物功能成分和流变学特性的影响

本研究探讨了通过两级乳化（高速剪切均质化和超声处理）将黑胡萝卜渣 (BCP) 中的花青素包封到油包水 (w/o) 型乳液中的可能性。具有不同提取物与油 (EO) 比例（50:50、40:60、30:70、20:80 和 10:90）的花青素负载乳液 (Antho-Es) 在范围分别为 1132 至 2709 nm、-21.02 至 -29.64 mV、0.617 至 1.120。Anth-Es 表现出线性粘弹性行为，损耗模量高于储能模量。30% EO 比例的 Anth-Es 在体外4 小时后表现出更高的包封率 (88.07%) 和花青素释放 (81.56%)胃肠道培养。增加 Antho-Es 中的 EO 比率会降低亮度 (86.46–79.12) 并增加红度值 (7.46–15.35)、抗氧化活性 (33.08–79.12%) 和酚类含量 (31.37–90.56 mg GAE/100 g)。FTIR 光谱还证实了花青素已成功封闭到 NE 中。最具特征的 Antho-Es (30%) 被用作功能性kulfi中的花青素强化物，并与 BCP 及其提取物进行比较。含有 Antho-Es 的Kulfi表现出最高的花青素稳定性 (86.40%) 和抗氧化活性 (75.60%)。Antho-Es 还有助于降低kulfi的融化速度并提高红度值，从而进一步增强kulfi的感官属性和整体可接受性。

更新日期：2022-10-01

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