Color Extraction from Black Carrot & Black Currant

Color extraction from black carrot and black currant focuses on isolating natural anthocyanin pigments, which provide deep red to purple hues highly valued in food, cosmetics, and textile industries. Black carrot (Daucus carota var. atrorubens) and black currant (Ribes nigrum) both contain high levels of stable anthocyanins concentrated in their skin and flesh. The extraction process begins with cleaning and crushing the raw materials, followed by grinding to increase surface area. Acidified aqueous solvents, typically water with citric or hydrochloric acid, are used to stabilize the pigments during extraction. Techniques such as ultrasound-assisted extraction (UAE), maceration, or enzyme-assisted extraction enhance pigment yield and reduce processing time. The extract is then filtered and concentrated at low temperatures to preserve color vibrancy and antioxidant properties. The resulting natural colorants are widely used as food dyes, cosmetics ingredients, and natural textile dyes due to their rich coloration and health benefits. Controlling pH, temperature, and light exposure throughout the process is crucial to maintain pigment stability.