Encapsulation of black carrot anthocyanins

Considered as a good alternative to synthetic colorants, anthocyanins are of great interest because they offer a wide range of colors and nutraceutical activities. The use of anthocyanins in foods remains limited due to their low stability to environmental conditions during processing and storage. Microencapsulation technology seems to be effective in the use of anthocyanins in food formulations, thanks to its increased stability. This thesis is based on obtaining anthocyanin and phenolic rich black carrot extract, encapsulation it by using sodium alginate, chitosan and sodium alginate with chitosan and characterizing the capsules. In the encapsulation process, 2% (w/v) alginate, 2% (w/v) chitosan, 1% chitosan-1% alginate (w/v) polymer solutions were used as wall material. According to the results obtained, it is seen that the average diameter of the capsules varies between 615-960 μm. In the capsules in which sodium alginate was used as the wall material, the total amount of phenolic substance was 89.17±2.71mg GAE/g dry capsule, the total amount of monomeric anthocyanin was 0.052±0.01 mg cyn-3 glucoside/1 g dry capsule and the antiradical activity was 31±1.12 % inhibition. . In the capsules in which chitosan was used as the wall material, the total amount of phenolic substance was 52.17±1.85 mg GAE/g dry capsule, the total amount of monomeric anthocyanin was 0.028±0.02 mg cyn-3 glucoside/1 g dry capsule and the antiradical activity was 17±2.13 % inhibition. In the capsules where sodium alginate and chitosan are used together as wall material, the total amount of phenolic substance is 71.63±0.72 mg GAE/g dry capsule, the total amount of monomeric anthocyanin is 0.039±0.01 mg cyn-3 glucoside/1 g dry capsule and antiradical activity is 24±0, It was found to be 81% inhibition. In conclusion, this study shows that black carrot anthocyanin extract can be encapsulated by inverse gelation method and has the potential to be applied to different foods. It is seen that all three wall materials protect anthocyanins and their biological activities, however, anthocyanin extracts have the potential to be applied to different foods by encapsulating.