Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

Abstract

Microencapsulation of anthocyanin pigment present in Garcinia indica Choisy was carried out with maltodextrin of various dextrose equivalents (DE 06, 19, 21, and 33) and other additives such as gum acacia and tricalcium phosphate to enhance the stability of the pigment. The microencapsulated pigment containing 5.0% maltodextrin DE 21, 0.25% gum acacia, and 0.25% tricalcium phosphate was found to have lowest hygroscopic moisture content (4.38%), highest antioxidant activity (69.90%), and highest anthocyanin content (485 mg/100 g). The glass transition temperature was 44.59°C. The sorption isotherms for microencapsulated powder showed that the samples were stable up to water activity less than 0.43. The scanning electron microscope structures depicted that the particle size ranged from 5 to 50 μm with smooth spheres. Storage at 4°C increased the half-life twofold compared to that of the spray-dried product kept at ambient temperature (25°C).

Keywords:

• Anthocyanin
• Colorant
• Microencapsulation
• Sorption
• Spray drying

ACKNOWLEDGMENTS

The authors thank Dr. V Prakash, Director CFTRI, Mysore, for constant encouragement. Thanks are also due to Dr. KSMS Raghavarao, Head, Department of Food Engineering, CFTRI, for his support. Chetan A. Nayak expresses gratitude and sincere thanks to the Council of Scientific and Industrial Research, New Delhi, for providing a senior research fellowship.

Notes

¹A = DE 06; B = DE 19; C = DE 21; D = DE 33; E = DE 21, 0.25% tricalcium phosphate, and 0.25% gum acacia. Data with the same superscript lowercase letters in a column do not differ significantly from each other, whereas data with different subscripts differ significantly at the probability level p ≤ 0.05.

^a A = DE 06; B = DE 19; C = DE 21; D = DE 33; E = DE 21, 0.25% tricalcium phosphate, and 0.25% gum acacia.

^a A = DE 06; B = DE 19; C = DE 21; D = DE 33; E = DE 21, 0.25% tricalcium phosphate, and 0.25% gum acacia.