Encapsulation of black carrot juice using spray and freeze drying

Abstract

Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of - 53 ℃ and vacuum of 0.22-0.11 mbar with the constant feed mixture. The products were analyzed for total anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and total colour change. For both the drying methods followed in this study, maltodextrin 20DE as the carrier material has proven to be better in retaining maximum anthocyanin and antioxidant activity compared to gum arabic and tapioca starch. The best spray dried product, was obtained at 150 ℃. The most acceptable was the freeze dried product with maximum anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and colour change.

Enhanced stability of red‐fleshed apple anthocyanins by copigmentation and encapsulation

“…Reduction in the retention of anthocyanins during spray drying due to high inlet temperature has been reported . These conflicting results may be caused by other encapsulation factors such as the properties of wall materials, ratios of core to wall materials and the interaction between core and wall materials …”

“…51 These conflicting results may be caused by other encapsulation factors such as the properties of wall materials, ratios of core to wall materials and the interaction between core and wall materials. 22 It is noteworthy that spray-and freeze-dried samples with caffeic acid (A2 and B2) exhibited significantly higher absorbance values than those of other treatments before and after heating (P < 0.05), indicating the formation of anthocyanin-copigment complexes and greatly enhanced heat stability. Caffeic acid has been used as a copigment to improve the stability of a variety of anthocyanins, 52,53 and was found to be more effective than other phenolic acids such as ferulic acid and gallic acid.…”

“…20,21 By virtue of the relatively low temperatures during the freeze-drying process favoring anthocyanin preservation, freeze drying is one of the important techniques for encapsulating anthocyanins; but the cost of freeze drying is much higher than that of spray drying. 22 Spray drying is the most commonly used technique for encapsulating anthocyanins due to its low cost and continuous processing operation, compared to other techniques (e.g. freeze drying, thermal gelation, emulsion, ionic gelation).…”

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

“…M was the most efficient at encapsulating anthocyanins with a rate of 98.51% followed by GA and tapioca starch with 94.17% and 80.81%, respectively. M also had the highest calculated water solubility index at 96.13%, indicating potential utility in beverage systems (Murali and others ).…”

“…Murali and others () evaluated freeze‐drying of anthocyanin extracts from black carrots. M, GA, and tapioca starch were tested.…”