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Fixation and Sectioning01:03

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Optimized water-in-oil-in-water double emulsions using Daucus carota extract provide a stable natural colorant. Lower colorant concentration (6 wt.%) yielded superior color attributes and stability for industrial applications.

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Area of Science:

  • Food Science
  • Material Science
  • Cosmetic Science

Background:

  • Daucus carota L. extract is a promising natural colorant alternative.
  • Anthocyanins (ACNs) in the extract are pH-sensitive, limiting its application.
  • Water-in-oil-in-water (W1/O/W2) double emulsions offer a potential solution for stabilizing ACNs.

Purpose of the Study:

  • To optimize W1/O/W2 double emulsions for Daucus carota L. extract as a robust natural colorant.
  • To investigate the impact of colorant concentration and primary emulsion volume on color attributes and stability.
  • To identify a high-performing, industrially viable colorant system.

Main Methods:

  • Utilized optimal experimental design to explore colorant concentration and primary emulsion volume.
  • Formulated two optimal W1/O/W2 emulsion systems: 41/59 (W1/O)/W2 with 11 wt.% colorant and 48/52 (W1/O)/W2 with 6 wt.% colorant.
  • Assessed color attributes (L*, a*) and physical emulsion stability (droplet size, color intensity) over 30 days.

Main Results:

  • The emulsion with 6 wt.% colorant (48/52 W1/O/W2 ratio) demonstrated superior performance.
  • Achieved better color attributes (L*: 44.11 ± 0.03, a*: 25.79 ± 0.01) and stability (D4;3: 9.62 ± 0.1 µm, CI: 14.55 ± 0.99%).
  • This formulation also minimized colorant permeability into the outer aqueous phase.

Conclusions:

  • Optimized W1/O/W2 double emulsions provide a stable and effective natural colorant from Daucus carota L. extract.
  • Lower colorant concentration (6 wt.%) is preferable for enhanced color performance and stability.
  • These emulsions are suitable for diverse industrial applications, including food and cosmetics.