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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]

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds. [ABSTRACT FROM AUTHOR]