Encapsulation of black carrot juice using spray and freeze drying. (December 2015)

• Record Type: Journal Article
• Authors: Murali, S; Kar, Abhijit; Mohapatra, Debabandya; Kalia, Pritam
• Is Part Of: Food science and technology international. Volume 21:Number 8(2015)
• Page Start: 604
• Page End: 612
• Publication Date: 2015-12
• Subjects: Encapsulation efficiency -- scanning electron microscope -- anthocyanins -- antioxidant activity -- water solubility index; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013214557843
• Languages: English
• ISSNs: 1082-0132

Abstract

Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of − 53 ℃ and vacuum of 0.22–0.11 mbar with the constant feed mixture. The products were analyzed for total anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and total colour change. For both the drying methods followed in this study, maltodextrin 20DE as the carrier material has proven to be better in retaining maximum anthocyanin and antioxidant activity compared to gum arabic and tapioca starch. The best spray dried product, was obtained at 150 ℃. The most acceptable was the freeze dried product with maximum anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and colour change.