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Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier

2006; Elsevier BV; Volume: 80; Issue: 3 Linguagem: Inglês

10.1016/j.jfoodeng.2006.07.009

1873-5770

Seda Ersus, Ünal Yurdagel,

Botanical Research and Applications

The acidified ethanol extracts of black carrots which has a high anthocyanin content (125 ± 17.22 mg/100 g) were spray dried using a range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20–23DE) and MDX 29 (28–31 DE)] as a carrier and coating agents, at 3 different inlet/outlet air temperatures with constant feed solid content (20%). Higher inlet/outlet air temperatures caused greater anthocyanin loss during spray drying. The quality attributes of the powders which were produced at optimum drying temperatures (160 °C) were characterized by their anthocyanin content, antioxidant capacity, L∗, a∗, b∗, C∗ and H° values, dry matter content and hygroscopicity. The best dried pigment containing powder was found where the Glucodry 210 was used as wall material. Scanning electron microscope was used for monitoring the structures and size (3–20 μm) of the powders. For determination the stability and half-life period of microencapsulated pigments, samples were stored under different storage temperatures (4 °C and 25 °C) and light illumination (3000 lx).