DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

Abstract

Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high‐performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analysis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half‐life of the pigments during storage especially at 37C (P < 0.05) compared with the non‐encapsulated roselle extract. Storage temperature did not significantly (P > 0.05) effect the L*, a* and b* values. However, type of encapsulation agent and storage time significantly (P < 0.05) affected the color changes. The L* and a* values were decreased during storage whereas the b* value was increased. Combination of maltodextrin and gum Arabic showed the highest encapsulation efficiencies (99.87 ± 0.04%), lower degradation rate in 4C (3.7 ± 0.3) and had smaller changes in a* and b* values among the four matrices. PRACTICAL APPLICATIONS A spectrum of natural, red‐hue primer colorants derived from roselle plant extracts, substantially free of alkaloids, enzymes, aroma or solvent residuals, and microencapsulated to ensure good stability and shelf life. This study measures the storage stability and suitability of the microencapsulated natural colorants. The colorants are for functional use in the food, pharmaceuticals, cosmetics and other industries.

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

“…Idham et al 37 noticed the same trend (decrease in L* and a* values, and increase in b* values during storage) in spray dried encapsulated anhocyanins from Hibiscus sabdariffa. They also concluded that colour changes depend on the type of carriers.…”

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

“…The calices of this plant are appreciated for their use in beverages, syrups, jams and concentrates (Cissé et al, 2009;Costa-Rocha et al, 2014). The resulting products have an interesting acidity and a bright red color due to the presence of anthocyanins especially delphinidin and cyanidin 3-D-sambubioside (Chang et al, 2012;Cissé et al, 2009;Idham et al, 2012;Março et al, 2011). Their high content in polyphenolic compounds provides them notable antioxidant and free radical scavenging activities (Mohd-Esa et al, 2010;Serrano-Cruz et al, 2013).…”

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

“…After phase separation, the clear supernatant was collected and filtered through a 0.45-mm pore-sized Millipore membrane (IDHAM et al, 2012).…”

“…According to Idham et al (2012), the carrier combination giving the greatest encapsulation efficiency and the effectiveness of the interactions depended on the chemical and physical structure of each support material. Therefore, the use of whey protein concentrate or soy protein isolate combined with modified starch in the formulation has a greater potential to encapsulate the anthocyanins than the carrier agents alone.…”