1. An introduction to black carrots

Black carrot (Daucus carota ssp. Sativus) is a variety of carrot, its color is purple, it is a biennial herb of the Umbelliferae family Daucus genus, the edible part is the fat and tender fleshy taproot, has a special sweetness, and contains Rich in carotene, vitamin C and B vitamins, the elements include anthocyanins, which can inhibit blood pressure, increase liver function, and prevent diabetes. Among them, black carrot anthocyanins have anticancer, antibacterial, antiviral and other biological properties, which help to reduce the risk of cancer and other diseases. Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments that widely exist in plants and belong to the flavonoids in phenolic compounds. Anthocyanins are not only a natural food coloring, but also have important physiological activities such as anti-mutation, antioxidant, liver protection, and inhibition of tumor cell production, but their stability is easily affected by environmental factors and additives. Natural pigments are favored by people for their natural color, safety, and no side effects. It has become an inevitable development trend to gradually replace synthetic pigments with natural pigments. As one of the important raw materials for anthocyanin, black carrots are Widespread concern.

Carrot is now considered to be one of the main crops accepted by the public, containing a variety of bioactive components that are beneficial to the human body, such as carotene, anthocyanin, multivitamins, etc. Black carrot is a variety of carrot, still not It is well known to the public that although their cultivation history is much older than that of carrots, black carrots are still cultivated and consumed as a traditional cultivation item in some eastern countries such as Turkey, Egypt, India and some Far Eastern countries. The varietal cultivation of radish is subdivided into the anthocyanin group and the carotene group according to the precise botanical definition. Black carrots are now becoming a very popular ingredient for making natural colorants. Due to the strict standards for the use of food colorings and the increasing demands of consumers on natural foods, traditional synthetic coloring products are gradually being replaced by natural colorings extracted from natural products.

Black carrots have basically the same characteristics and characteristics as ordinary carrots. The different fruits are purple in color and have high nutritional value. Black carrots are considered to be more beneficial to health. Traditional Chinese medicine believes that radishes can be eaten by ordinary people. Especially suitable for cancer, hypertension, night blindness, dry eye, malnutrition, loss of appetite, rough skin. Nature and flavor: warm, sweet, flat in nature.

  1. Black Carrot Extract Powder

Black carrots are rich in carotene, and the purple pigment can help us suppress the rise in blood pressure, improve liver function, and prevent diabetes. Black carrot extract contains proanthocyanidins that can eliminate eye fatigue, which can also enhance blood vessel elasticity and prevent cholesterol accumulation. Compared with light-colored fruits, purple-black fruits are richer in vitamin C. In addition, the content of potassium, magnesium, calcium and other minerals in purple-black fruit is also higher than other fruits.

Product Name: Black Carrot Extract Powder

Product properties: dark purple powder

Product physical and chemical indicators

Appearance: loose powder, no agglomeration, no visible impurities.

Color: It has the inherent color of the product and is uniform

Solubility: ≥98%

Granularity: 80-120 mesh (meet normal tableting and preparation requirements)

Bulk density: 0.40-0.70g/ml

Loss on drying: ≤5.00%

Ash points: ≤5.00%

Total number of colonies: <1000CFU/g

Yeast and mold: <100CFU/g

Escherichia coli: not detected

Salmonella: not detected

  • Benefits of Black Carrot Extract

It mainly has the functions of strengthening the spleen and reducing food, nourishing the liver and improving eyesight, clearing away heat and detoxifying, clearing rash, reducing qi and relieving cough.

  1. Black carrot is beneficial to the liver and eyesight: radish contains a lot of carotene, which has the effect of nourishing the liver and improving eyesight, and can treat night blindness;
  2. Black carrots are beneficial to the effect of widening the diaphragm and the intestines: Carrots contain plant fiber, which is highly absorbent and easy to expand in the intestinal tract. Anti-cancer;
  3. Black carrot has the effect of strengthening the spleen and removing chancre: vitamin A is an essential substance for the normal growth and development of bones, which is helpful for cell proliferation and growth.
  4. Black carrot can enhance immune function: carotene is converted into vitamin A, which helps to enhance the immune function of the body and plays an important role in the prevention of epithelial cell canceration. Lignin in radish can also improve the immune mechanism of the body and indirectly eliminate cancer cells;
  5. Black carrot has hypoglycemic and lipid-lowering effect: radish also contains hypoglycemic substances, which is a good food for diabetics. It can promote the formation of epinephrine, as well as lower blood pressure and strengthen the heart. It is a good food therapy for patients with hypertension and coronary heart disease. Especially the middle-aged and elderly people should eat more radishes, which can play a role in reducing qi and digestion, removing phlegm and moistening the lungs, detoxifying and promoting body fluid.
  • Nutritional value of black carrots

Each 100 grams of carrots contains about 0.6 grams of protein, 0.3 grams of fat, 7.6~8.3 grams of carbohydrates, 0.6 milligrams of iron, and 1, 35~17 grams of provitamin A (carotene). 25 mg, vitamin B10, 02~0, 04 mg, vitamin B20, 04~0, 05 mg, vitamin C12 room g, calorie 150, 7 kJ, also contains pectin, starch, inorganic salts and various amino acids. Among all kinds of varieties, especially the dark orange red carotene content is the highest, and the energy content of various carrots is between 79.5 dry joules ~ 1339.8 kJ.

  1. Black Carrot Extract Color Pigment

Black carrot extract color pigment is an anthocyanin pigment extracted from the fleshy roots of Umbelliferae black carrot. Radish is rich in many ingredients that are beneficial to human health, and is a crop resource with great nutritional value. Black carrot pigment is the extract of black carrot, which is a natural pigment and belongs to anthocyanins. The polyphenols in these black carrots are important for certain diseases, such as different types of cancer, diabetes, cardiovascular disease (CVD) and oxidative stress, etc. It has preventive effect. At the same time, black carrot pigment has become a potential source of food coloring agent because of its good thermal stability and pH tolerance.

The stability of black carotene pigment under different conditions. The results show that the color of black carotene pigment changes from bright purple to pale pink in the range of pH 1-7, and under various pH conditions It can maintain the stability of its original color, but under alkaline conditions, its stability is reduced; black carrot pigment has certain heat resistance and light resistance, but high temperature and direct sunlight will cause its stability to decrease; sodium sulfite, peroxide Hydrogen will cause the degradation of black carrot pigment; common food additives glucose, sucrose, potassium sorbate basically have no effect on the stability of black carrot pigment, while Vc has a greater impact. The natural pigment has good stability and can be used as a red pigment in food. promotion in industry.

  • Characteristic

Black carrot extract color pigment has the common characteristics of anthocyanin pigments. It is easily soluble in water, methanol, ethanol, etc., but insoluble in non-polar solvents such as oil. Under acidic conditions, light resistance and heat resistance are relatively stable. Black carrot is stable to heat and can be suitable for food processing and high temperature sterilization; black carrot shows good stability to common cations. However, Al3+ and Fe3+ have significant destructive effects on anthocyanins. It is recommended to store the substances and avoid contact with iron containers during transportation. Black carrot is greatly affected by pH value and is unstable under alkaline conditions. Attention should be paid to adjusting pH value during extraction to improve the stability of the solution. Black carrot extract is not stable to oxidant H2O2 and reducing agent Na2SO3.

Black carrot extract color pigment is black carrot extract, which is a natural pigment. Studies by Kammerer et al have confirmed that it belongs to anthocyanins. Because it exhibits a change from pink to red at the allowable pH value in food, it can be used as an ideal natural colorant to be added to food to increase its color, and has a huge market application potential in the food industry.

The stability study shows that the color of black carrot pigment changes from bright purple to pale pink in the range of pH 1 to 7, and it can maintain the stability of its original color under various pH conditions. , but under alkaline conditions, its color shows gray (green) color, and the stability is poor. Therefore, black carrot pigment can provide red pigment to related foods under acidic to neutral conditions.

Black carrot extract color pigment has good heat resistance and light resistance, but high temperature (T≥70C) and direct sunlight will reduce its stability. High temperature and direct sunlight should be avoided during the development, use, storage and transportation of pigment. Both oxidizing agent (H2 O2) and reducing agent (Na2SO3) can cause the degradation of black carrot pigment to a certain extent, among which high concentration of H2 O2 has a greater impact. In actual production, the contact between black carrot pigment and strong oxidant should be avoided as much as possible; but the same concentration of Na 2S03 has little effect on its stability and can be reasonably applied in production.

Commonly used additives glucose, sucrose and potassium sorbate have no obvious effect on the stability of black carrot pigment, but Vc has a certain degradation effect on black carrot pigment, which should be avoided as much as possible in the development and utilization of black carrot pigment.

It can be seen that black carrot pigment has good stability within the allowable acid range of food, normal temperature, natural light and other conditions, and can also be used in conjunction with common food additives to increase the color of food. It can be further developed and developed in the food industry. use.

  • Application

Suitable for beverages, ice cream, cakes, candies, jams, jelly, candied fruit, prepared wine, etc.; add appropriate amount according to local regulations and production needs.

 

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