Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and individual anthocyanin content, and antioxidant capacity of black carrots was examined. Anthocyanins (87.6–95.6%) and antioxidant capacity (79.2–89.5%) were significantly decreased as a result of jam and marmalade processing (p