Optimized Preparation of Spray-dried Anthocyanins Microcapsules

ZHAO Yanqiao; WANG Yue; MENG Xiangyu; LI Yukun

doi:10.19303/j.issn.1008-0384.2021.01.013

Volume 36 Issue 1

Jan. 2021

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Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(1): 104-114

ZHAO Y Q, WANG Y, MENG X Y, et al. Optimized Preparation of Spray-dried Anthocyanins Microcapsules [J]. Fujian Journal of Agricultural Sciences，2021，36（1）：104−114 doi: 10.19303/j.issn.1008-0384.2021.01.013

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ZHAO Y Q, WANG Y, MENG X Y, et al. Optimized Preparation of Spray-dried Anthocyanins Microcapsules [J]. Fujian Journal of Agricultural Sciences，2021，36（1）：104−114 doi: 10.19303/j.issn.1008-0384.2021.01.013

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Optimized Preparation of Spray-dried Anthocyanins Microcapsules

doi: 10.19303/j.issn.1008-0384.2021.01.013

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin　300134, China

Received Date: 2020-07-18
Rev Recd Date: 2020-10-06
Publish Date: 2021-01-31

Abstract

Abstract

Objective TPreparation of an spray-dried encapsulated anthocyanins from Hibiscus sabdariffa was optimized. Method Single factor experiment and response surface method were employed for the process optimization. Structure of the microcapsules was characterized with scanning electron microscopy (SEM). Product stability under exposure of light, heat, and metal ions was determined. Results The optimum encapsulation used 7% total solids that consisted of 70% maltodextrin, 3% gum Arabic, and 7% H. sabdariffa anthocyanin, and the dehydration applied a spray-drying inlet-air temperature at 143 ℃. The resulting encapsulation rate reached 97.11%. Observed under SEM, the spherical microcapsules were smooth on the surface with no cracks or voids. Exposed to temperature or light, the microcapsules were significantly more stable than the purified anthocyanins. And, the product stability in the presence of Cu²⁺ or Zn²⁺ was also significantly improved by the process. A maximum shelf life of the product could be achieved by storing it at 4 ℃ in darkness and avoiding direct contact with Cu²⁺ or Zn²⁺. Conclusion H. sabdariffa anthocyanin microcapsules with a significantly improved shelf life were successfully prepared by the optimized microencapsulation and spray-drying.
- Spray-drying,
- Hibiscus sabdariffa anthocyanins,
- microcapsule,
- SEM,
- stability

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References(30)

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