首页|Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics

Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics

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  • NSTL
  • Elsevier
The present work was conducted to microencapsulate the commercial (CE), and solvent (SE) extracted annatto using modified starch (MS) and gelatine (G) blend as wall material by spray drying. The conditions used were solid: liquid (S/L) ratio 1:10, extraction temperature 70 degrees C, and extraction time interval (10-35 min) for the SE annatto extract. Among the different treatments, 20 min extraction time was highly significant in the recovery of 93.19 +/- 0.06 g/100 g of annatto seeds of total pigment and 94.78 +/- 0.89% of bixin recovery. Both SE and CE annatto extracts have been used as a core material with wall materials (MS: G) in varied ratios of 100:0 to 60:40 to produce the microcapsules. The highest encapsulation efficiency of 86.18% and 86.37% were recorded for the SE and CE microcapsules prepared with the wall material (MS: G) ratio of 60:40. Encapsulated extract recorded higher stability against light, oxygen, and heat than the non-encapsulated annatto. In vitro release study of both microcapsules in three different pH conditions (1.2, 6.8, and 7.4) revealed an initial burst release of bixin pigment followed by a controlled release of bixin from microcapsules.

Modified starchGelatinColorantMicroencapsulationAnnatto

Balakrishnan, M.、Gayathiri, S.、Preetha, P.、Pandiselvam, R.、Jeevarathinam, G.、Delfiya, D. S. Aniesrani、Kothakota, Anjineyulu

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Tamil Nadu Agr Univ, Agr Engn Coll, Coimbatore 641003, Tamil Nadu, India

ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Postharvest Technol Div, Kasaragod 671124, Kerala, India

Hindustan Coll Engn & Technol, Dept Food Technol, Coimbatore 641032, Tamil Nadu, India

ICAR Cent Inst Fisheries Technol, Engn Div, Cochin 682029, Kerala, India

CSIR, Natl Inst Interdisciplinary Sci & Technol NIIST, Agroproc & Technol Div, Trivandrum 695019, Kerala, India

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2021

10.1016/j.lwt.2021.111343

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
  • 18
  • 52