Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier


Ersus S. , YURDAGEL U.

JOURNAL OF FOOD ENGINEERING, vol.80, no.3, pp.805-812, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 80 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jfoodeng.2006.07.009
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.805-812

Abstract

The acidified ethanol extracts of black carrots which has a high anthocyanin content (125 +/- 17.22 mg/100 g) were spray dried using a range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20-23DE) and MDX 29 (28-31 DE)] as a carrier and coating agents, at 3 different inlet/outlet air temperatures with constant feed solid content (20%). Higher inlet/outlet air temperatures caused greater anthocyanin loss during spray drying.