Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

The present study was conducted to investigate the effect of storage on qual-ity attributes of microencapsulated black carrot anthocyanins-enriched ice cream. Purposely, black carrot anthocyanins were obtained using ethanolic extraction. Later on, extracts were acidified and microencapsulated with gum arabic and maltodextrin (1:1). Results showed that anthocyanin contents for T-3 (9% microencapsulated antho-cyanins powder-enriched ice cream) had highest anthocyanin contents in the range of 143.21 +/- 1.14 mg/100 g. However, during the storage, it was revealed that there was a slight decline in constituents concentration reasoned to oxygen exposure and interaction with other food ingredients. Similarly, for total phenolic content, the highest amount was found in T-3 as 545.38 +/- 4.34 mg GAE/100 g. The quality attributes of prepared ice cream treatments were also found acceptable till the end of the study (60 days). Conclusively, the addition of microencapsulated anthocyanins powder in ice cream proved to stabilize black carrot anthocyanins and contributed positively to the sensory characteristics of ice cream.

Automated summary

The present study investigated the effect of storage on the quality attributes of microencapsulated black carrot anthocyanins-enriched ice cream. Black carrot anthocyanins were obtained using ethanolic extraction and microencapsulated with gum arabic and maltodextrin. The results showed that there was a slight decline in anthocyanin and phenolic contents during storage, but the prepared ice cream treatments remained acceptable till the end of the study (60 days). The addition of microencapsulated anthocyanins powder proved to stabilize black carrot anthocyanins and positively contribute to the sensory characteristics of ice cream.