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.

Summary: 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. [ABSTRACT FROM AUTHOR]