Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

► Black carrot juice (BCJ) was clarified using bentonite, gelatin and kieselsol. ► Effects of fining and pasteurisation on anthocyanins and colour were investigated. ► Cyd-3-gal-xyl-glc-fer was the major anthocyanin in BCJ. ► Depectinisation and bentonite treatment had positive effect on the colour of BCJ. ► Gelatin-kieselsol treatment and pasteurisation had negative effect.