The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, although purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

In this project, black carrots were liquefied using the water extraction method and then concentrated through evaporation. The anthocyanin substance (red food colorant) present in the liquid form obtained was purified using the resin purification method. The purified liquid was subsequently converted into liquid and powder forms through evaporation and spray drying methods.