Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace

This research article describes the approach of the electrospinning technique to the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties, which were prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder sample was reduced from 254.6 mg/g to 167.9 mg/g after irradiation. The nano-encapsulated anthocyanin powder sample with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm−1 and 800–1000 cm−1, respectively. Electrospinning showed a significant improvement in thermal stability compared to that with irradiation. Our results suggest that irradiation and electrospinning techniques are promising techniques for developing a red colorant from industrial waste for use in various industries, including food and pharmaceutical. Industrial relevance Natural colorants are attracting growing attention as a result of consumer demand. For this purpose, the black carrot pomace is an important colorant source of industrial waste due to juice extraction. The use of BCP to produce natural red colorants and various products (e.g., food supplements, food) is not an easy task. Electrospinning and irradiation have interesting potential to be used as an alternative technique to produce a red colorant from industrial food waste sources, improving its chemical, molecular, thermal, and technological properties, and providing opportunities for clean labeling.