High-Coloring Natural Systems with Double Emulsions from Black Carrot Extract
Author Information
Author(s): Liandra Gracher-Teixeira, Samara C. Silva Pituco, Giovana Colucci, Arantzazu Santamaria-Echart, António M. Peres, Madalena M. Dias, M. Filomena Barreiro
Primary Institution: Instituto Politécnico de Bragança, Portugal
Hypothesis
Can double emulsions enhance the coloring power and stability of Daucus carota L. extract for industrial applications?
Conclusion
The study identified optimal double emulsion formulations that provide robust coloring solutions with good stability for various industrial applications.
Supporting Evidence
- Double emulsions protect anthocyanins from pH changes.
- Optimal formulations achieved high colorant power with minimal leakage.
- Stability of emulsions was assessed over 30 days.
- Color parameters indicated effective color retention.
- Emulsions showed potential for food and cosmetic applications.
Takeaway
This study shows how to make a special mixture that keeps the color from black carrots strong and stable, which can be used in foods and cosmetics.
Methodology
The study used a Central Composite Rotatable Design (CCRD) to optimize the emulsion's colorant concentration and stability.
Limitations
The study focused on specific emulsion ratios and concentrations, which may not cover all possible formulations.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website