Extraction and food enrichment applications of black carrot phytocompounds: A review

Abstract

Black carrots are an essential component of the human diet due to the presence of various beneficial nutrients, including polyphenols, anthocyanins, and phenolic acids. Black carrots can be added to enhance the color, taste, and nutritional value of a number of food products. Black carrots provide several health advantages, including antioxidant, anti-inflammatory, and anticancer characteristics. Black carrots lose some of their antioxidant power during extraction and during the storage period. The most prevalent anthocyanin in black carrot is cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside. It is critical to consider the stability of anthocyanins while working with black carrot extracts. Anthocyanin stability may alter in response to environmental conditions like heat, light, pH, and oxygen. Anthocyanins may undergo photochemical breakdown when exposed to light, and thermal breakdown when exposed to high temperatures. The pH may also affect the stability of anthocyanins, with a low pH leading to colorless and reduced stability. This review discusses the storage stability of bioactive components in black carrots. This study discusses the various polyphenols present in black carrots and their potential advantages, including antioxidant, anti-inflammatory, anticancer, antidiabetic, and anti-hypersensitivity actions. The numerous pharmacological functions of the flavonoids found in black carrots, including quercetin, luteolin, and myricetin are discussed.