Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace

Abstract

This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano-encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm−1 and 800–1000 cm−1, respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications. Industrial relevanceNatural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.