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Microencapsulation of red cabbage anthocyanin-rich extract by drum drying technique
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NSTL
Elsevier
Red cabbage anthocyanin-rich extract (RCA) was encapsulated by mixtures of maltodextrin dextrose equivalent 20 (MD20) and arabic gum (AG) combined at various ratios using drum drying technique. Encapsulation efficiency ranged from 93.65 + 1.80 to 98.85 + 0.32%, with the highest value achieved by MD20:AG at 20:80 ratio (MD20:AG 20:80). The solubility of all encapsulates was over 90%. The moisture contents (3.40%-4.66%) and water activities (0.313 + 0.001-0.361 + 0.003) were low. The highest anthocyanin content (42.26 + 0.58 mg C3G E/100 g DW) had RCA encapsulated by MD20:AG 20:80. X-ray diffraction revealed a crystalline-mixed amorphous structure. The crystalline phase increased with an increase of AG ratio. Scanning electron microscopy (SEM) analysis identified the finest particles in MD20:AG 80:20 encapsulated RCA. Fourier transform infrared spectroscopy (FTIR) analysis revealed a broken glass structure and shriveled surfaces of all particles. Based on physico-chemical properties and morphological characteristics, the MD20:AG 20:80 RCA encapsulate was selected for application in food. An addition of encapsulated RCA (10, 20 or 30 g/kg product) to a native Thai dessert "Aluar" increased its shelf-life and antioxidant capacity, lowered acidity, lipid oxidation and spoilage, successfully increasing its overall quality.
NSTL
Elsevier
