Encapsulation by spray drying of crude betacyanins : physicochemical, morphological and nutritional properties of produced powder
Amaranth betacyanin, responsible for red or violet colour was extracted from Amaranthus gangeticus by using water extraction method and microencapsulated by spray drying. The physicochemical, morphological and nutritional properties of microencapsulated betacyanins were assessed as influenced by...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Online Access: | http://psasir.upm.edu.my/id/eprint/26718/1/ID%2026718.pdf http://psasir.upm.edu.my/id/eprint/26718/ |
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| Summary: | Amaranth betacyanin, responsible for red or violet colour was extracted from
Amaranthus gangeticus by using water extraction method and microencapsulated by spray
drying. The physicochemical, morphological and nutritional properties of
microencapsulated betacyanins were assessed as influenced by inlet temperature and
maltodextrin concentration. The process was conducted on a mini spray dryer and
maltodextrin was used as encapsulating agent. Central composite design was used and
thirteen experiments were carried out. The responses were betacyanin retention, moisture
content, water activity, particle densities, shape, colour values and antioxidant activity.
Quadratic effect of both the factors was found positive on betacyanin retention whereas
antioxidant was affected by linear change of maltodextrin. Only the effect maltodextrin
concentration was found significant on colour value. Particle densities and sizes are
slightly affected by the process conditions studied. |
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