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Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying.

Chetan Nayak, A. and Rastogi, Navin K. (2010) Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying. Drying Technology, 28. pp. 1396-1404.

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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 (485mg/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 lm 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).

Item Type: Article
Uncontrolled Keywords: Anthocyanin; Colorant; Microencapsulation; Sorption; Spray drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jul 2011 04:15
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10295

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