Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate

Abstract

Background: Dairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidants to the commonly consumed dairy product will be beneficial to the masses. Among all the sources, black carrots are the extraordinary and cheapest source of anthocyanins, which are commonly consumed as a natural fermented drink. In this study, an attempt has been made to examine the feasibility of black carrot concentrate as an ingredient into dairy products. Methodology: Ice cream, yogurt and buttermilk were prepared by incorporating black carrot concentrate at 2.5, 5.0, 7.5 and 10% level and were subjected to sensory analysis. The most acceptable products with 7.5% black carrot concentrate were analyzed for minerals, polyphenols and antioxidant activity. Effects of storage on physicochemical, microbial and sensory attributes of black carrot concentrate incorporated dairy products were further analyzed. Results: Sensory analysis revealed that black carrot concentrate could be used up to 7.5% as an ingredient into dairy product with high acceptability. Significant improvement in mineral content (Mg and Fe), polyphenols and antioxidant activity were reported in black carrot concentrate added dairy products. Developed dairy products exhibited an excellent amount of 24.52-113.27 mg/100g anthocyanins. Flavonoids increased by 14.52-34.62 times and Folin-Ciocalteu reducing capacity increased by 26.39-35.87 times in experimental dairy products. The storage study revealed that ice cream could be stored for more than 60 days, yogurt up to 5 days and buttermilk up to 10 days with excellent stability attributes. Conclusion: Incorporation of black carrot concentrate at the level of 7.5% resulted in high acceptability and exceptional nutraceutical property of dairy products. Incorporation of black carrot concentrate into dairy products would enhance the nutraceutical properties and mineral content of food, which could be highly significant in preventing hidden hunger and oxidative stress-induced disorders in developing countries.

Black carrot ( Daucus carota subsp. sativus ) anthocyanin‐infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability

“…They reported that with the increased level of incorporation of black carrots fiber in the flatbread from 0% to 7.5% (w/w), there was a gradual enhancement in the bioactive composition, that is, totals phenolic and ascorbic acid in flatbread. The incorporation of BC concentrates at 7.5% resulted in high nutraceutical properties in terms of anthocyanins, flavonoids, and antioxidant activity of dairy products (Pandey et al., 2021).…”

“…Simialry, the purple carrot puree fortified strawberry jam showed improved color stability along with the gradual increase in total anthocyanin and total phe- Overall improvement in the antioxidant activity of these experimental samples is probably due to the addition of polyphenols and anthocyanins, which had a high level of antioxidant properties. The strength of the antioxidant capacity of anthocyanins compounds depends on the total number of free hydroxyl groups and the high number of hydroxyl groups in their molecular structure (Pandey et al, 2021). As a result, the addition of anthocyanin-rich ALEBC in potato chips and other foods can offer many health benefits to the consumer.…”

Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications

“…Although orange carrots are generally more accepted by consumers and part of dietary habits, the consumption of black carrots in Western Europe is increasing, owing to their exceptional proclaimed benefits for human health (Akhtar et al., 2017; Kamiloglu et al., 2018). This crop is in fact one of the cheapest sources of anthocyanins, being available in India at a very low price (Pandey et al., 2021). However, even with these appealing benefits black carrot can offer, the crop is still an underused food resource, with less preponderance in the food sector compared to other anthocyanin‐rich food products (Giusti & Wrolstad, 2003).…”

Natural Polyphenols for the Preservation of Meat and Dairy Products

“…The addition of grape pomace powders to semi-hard (Italian Toma-like) and hard cheeses (cheddar) resulted in increased total phenolic contents and radical scavenging activity, while no variation was observed in the microbial counts and physiochemical parameters [ 103 ]. Tseng and Zhao stored grape-pomace-fortified yogurt for 3 weeks at 4 °C and observed an increase in pH and decrease in viscosity without alterations in lactose concentrations [ 104 ]. In addition, grape pomace also reduced the peroxide values during storage with advantages in oxidative stability.…”