Microencapsulation of karonda (Carissa carandas L.) anthocyanin extracts: effects of drying conditions on antioxidant contents and activities of spray-dried powder

Abstract

Purpose This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity, ferric reducing antioxidant power and reducing power) of karonda powder. Design/methodology/approach Over the past few decades, the demands for application of natural colorants in food production have been attracting the attention of academic research and food industry. Anthocyanins, a red pigment commonly found on plants, show high potentials in the preparation of spray-dried pigment powder. This study, therefore, was conducted using full factorial design with two factors, namely, inlet temperature (150°C and 160°C) and soluble solid concentration (10, 15 and 20°Brix) with maltodextrin as carrier to produce pigment powder from karonda, an anthocyanin-rich fruit which is native to southeast Asia. Findings Increasing soluble solid content from 10 to 15°Brix resulted in a 42%–57% reduction in phenolic, flavonoid and anthocyanin contents. However, when increasing the amount of maltodextrin from 15 to 20°Brix, a lower reduction (approximately 11%–19%) was observed. In samples with the same °Brix, there was no significant variation in antioxidant contents and activities, especially at high maltodextrin ratios. In addition, the reducing power of samples dried at higher temperature (160°C) was higher than that of samples dried at lower temperature. Karonda spray-dried powder showed a good positive correlation (p < 0.01) between antioxidant contents and DPPH• activity. Originality/value To the best of the authors’ knowledge, in this study, for the first time, the effect of spray drying conditions on the quality of karonda powder was investigated.

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

“…The antioxidant value increased from T1 to T6 (15.17–82.98) after 6 weeks of storage, while the antioxidant value exhibited a declining trend from T8 to T9 (58.28–54.58). A similar trend was observed with phenolics, as phenolics are key components for antioxidant activity in plants, and their increase or decrease is interdependent . Total phenolics and anthocyanins are correlated with each other.…”

“…The increase in visual perception in the juice from T1 to T9, resulting from an increase in Karonda pulp concentration, is attributed to the presence of various pigments, including anthocyanins, flavonoids, and tannins, which contribute to color development in Karonda juice. Nguyen et al 59 also observed and confirmed that polyphenol oxidase is primarily responsible for color expression in Karonda.…”

“…Nguyen et al. 59 also observed and confirmed that polyphenol oxidase is primarily responsible for color expression in Karonda.…”

“…A similar trend was observed with phenolics, as phenolics are key components for antioxidant activity in plants, and their increase or decrease is interdependent. 59 Total phenolics and anthocyanins are correlated with each other. Therefore, like phenols and anthocyanins, antioxidant activity also exhibits both increasing and decreasing trends.…”