Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

Abstract

In this work, anthocyanin of rose residue was microencapsulated, using spray-drying (1:1 (w/w) of GA to MD, the inlet air temperature was170°C, the drying airflow rate was 5.0 m 3 /min, feed rate was 0.36 L/h) and freezedrying (processing 48 h at −52°C, vacuum degree was 0.45 mbar) with gum arabic and maltodextrin as external materials. The total phenolic content (TPC), anthocyanin content (ACN), antioxidant activity, moisture content, water activity (A w), solubility, hygroscopicity, colorimetric property, particle micromorphology and size distribution of the microencapsulated anthocyanin were measured. Thermal degradation kinetic and thermodynamic parameters of ACN extracts and microcapsules in the accelerated model were determined. The spray-dried powder (SDP) presented a spherical shape while the freeze-dried powders (FDP) were in indefinite and laminated structures with more homogeneous distribution. After microencapsulation, the retention rate of TPC and ACN was 86.00% and 75.85% for SDP, 91.44% and 95.12% for FDP, respectively. Both of spray-dried and freeze-dried strategy provided efficient preservation for rose residues, enabling them to have lower moisture content, water activity, significantly higher solubility (P < .05) compared with the rose anthocyanin extracts (RAE), and have highfidelity color that was similar to RAE. Meanwhile, the antioxidant activity of the microcapsules decreased with the deteriorating of bioactive compounds. In the degradation kinetic study of anthocyanin at the temperature 70, 80, 90°C, both FDP and SDP had longer half-life duration, lower absolute value of activation entropy, and better effect of freeze-drying embedding method compared to RAE. Therefore, microencapsulation, especially by freeze-drying method, could efficiently enhance the stability of anthocyanin in rose residue during thermal processing and storage, and thus greatly facilitate the utilization of by-product of rose essential oil.

Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine

“…The anthocyanin contents for samples from convection oven was lower might due to the penetration of heat through the encapsulating agents thus causing anthocyanin degradation. The results of total anthocyanin contents for Yu and Lv (2019) was in contrast with the current study might due to the different encapsulating agents used from the same drying technique (freeze dryer).…”

“…Table 3 indicates that the total anthocyanin content found to be higher in ultrasonic spray dried treatment, followed by oven-dried treatment and freeze dried treatment. This result was found to be in contrast with total anthocyanin contents for freeze dried rose (Rosa rugose) was higher than spray dried powders (Yu and Lv, 2019). This might due to different morphology structure produced from the different sample but the same drying technique.…”

“…This might due to different morphology structure produced from the different sample but the same drying technique. The freeze dried rose powder as shown by Yu and Lv (2019) had an indefinite and laminate structure that the compact brittle textures with prominently sharp edges but the freeze dried samples showed fibrillar structure and 'collapse-building' shape. In the current study, the fibrillar structure and 'collapsebuilding' sample form of the freeze dryer was not as successful in preserving anthocyanin compared to the previous research (Hau et al, 2018).…”

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

“…Murali et al [48] also reported a 22-25% higher anthocyanin content for freeze-dried microcapsules loaded with black carrot juice, with the EE ranging from 80.81 to 98.51% for FD and 60.04 to 82.48% for SD. Yu and Lv [49], who attempted to microencapsulate rose residue anthocyanins, showed that the anthocyanin and total phenolic compound retention were, respectively, 91.44% and 95.12% for FD while 75.85% and 86.00% for SD.…”

Impact of Encapsulation Wall Materials and Drying Method on Physicochemical Properties and Digestibility of Encapsulated Chayote (<em>Sechium edule</em> (Jacq.) Swartz) and Kohlrabi (<em>Brassica oleracea var gongylodes</em> L.) Extracts

“…The Mal-FD showed the highest lightness (L*) and the MalGA-TD appeared the highest darkness in this experiment. The dark appearance might be affected by the light scattering properties of the empty spaces after the sublimation of water in the system [22]. The color of all encapsulated extracts powder was different depending on drying methods.…”