Physical properties of microencapsulated anthocyanin obtained by spray drying of Red Amaranthus extract with maltodextrin

Narayanan Meenakshi, . and Shanmugam Sasikala, . and Mitta Suresh Pavithra, . Physical properties of microencapsulated anthocyanin obtained by spray drying of Red Amaranthus extract with maltodextrin. pp. 139-147. ISSN 1394-035X

Anthocyanins are water-soluble plant pigments responsible for bright red purple and blue colours in fruits and vegetables. Extraction of anthocyanins from plant cells becomes an important task closely related to the need of preservation of their bioactivity. Therefore encapsulation by spray drying is a technique used to retain maximum anthocyanin and colour. Methods: The study was designed to investigate the physical properties of spray drying of Red Amaranthus extract with maltodextrin. The extract was prepared by soaking washed and finely chopped red spinach (Red Amaranthus) leaves in water for 72 h at 4C of with potable water (solvent) followed by storage at refrigerated condition at 4C for 72 h. The extract was mixed with maltodextrin solution in three different ratios: 1:1 1:2 and 1:3. Powder properties were studied for the three different extract and maltodextrin ratios that were fed in the spray dryer. All analyses were conducted in triplicates. Results: The 1:1 ratio retains maximum anthocyanin 93.03 mg/100g of spray dried powder compared to the other ratios; the moisture content of the 1:1 ratio was 0.44 (dry basis). The color chroma value of a of 1:1 ratio was 26.24 and density was 0.55 g/cm3 whereas the water activity of the sample was 0.620.01. By comparing the three ratios the 1:1 ratio of extract and maltodextrin was the optimum combination for encapsulation of anthocyanin using spray-drying technique. Conclusion: Encapsulation with maltodextrin at 1:1 ratio had a significant impact on retention of anthocyanin and colour in the final product.

Full text available from: Official URL: http://www.nutriweb.org.my/mjn/2018.php

Abstract

Anthocyanins are water-soluble plant pigments responsible for bright red purple and blue colours in fruits and vegetables. Extraction of anthocyanins from plant cells becomes an important task closely related to the need of preservation of their bioactivity. Therefore encapsulation by spray drying is a technique used to retain maximum anthocyanin and colour. Methods: The study was designed to investigate the physical properties of spray drying of Red Amaranthus extract with maltodextrin. The extract was prepared by soaking washed and finely chopped red spinach (Red Amaranthus) leaves in water for 72 h at 4C of with potable water (solvent) followed by storage at refrigerated condition at 4C for 72 h. The extract was mixed with maltodextrin solution in three different ratios: 1:1 1:2 and 1:3. Powder properties were studied for the three different extract and maltodextrin ratios that were fed in the spray dryer. All analyses were conducted in triplicates. Results: The 1:1 ratio retains maximum anthocyanin 93.03 mg/100g of spray dried powder compared to the other ratios; the moisture content of the 1:1 ratio was 0.44 (dry basis). The color chroma value of a of 1:1 ratio was 26.24 and density was 0.55 g/cm3 whereas the water activity of the sample was 0.620.01. By comparing the three ratios the 1:1 ratio of extract and maltodextrin was the optimum combination for encapsulation of anthocyanin using spray-drying technique. Conclusion: Encapsulation with maltodextrin at 1:1 ratio had a significant impact on retention of anthocyanin and colour in the final product.

[error in script]

Item Type:	Article
AGROVOC Term:	Amaranthus
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Extraction
AGROVOC Term:	Maltodextrins
AGROVOC Term:	Microencapsulation
AGROVOC Term:	Spray drying
AGROVOC Term:	Colour
AGROVOC Term:	Moisture content
AGROVOC Term:	Preservation
AGROVOC Term:	Water retention
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24730

Actions (login required)

View Item