Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 13, Issue 3 - Serial Number 45, July and August 2017, Pages 14-27   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i3.58661

Authors

Hassan Mirhojati¹; Parvin Sharayei^{* 2}; Reihaneh Ahmadzadeh Ghavidel¹

¹Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

²Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad, Iran.

Abstract

The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative attributes of the powders were characterized by their productively encapsulation efficiency, moisture content, bulk density, colour values (L*, a*, b*, C and H° ), particle size, total phenolic compounds (TPC), free radical scavenging activity of DPPH (RSA), ferric reducing-antioxidant power (FRAP) and minimized 50% of radical- scavenging activity (IC50). Scanning electron microscope was used for monitoring the structures of the powders. To determine the stability and half- life period of microencapsulated pigments, samples were stored under different storage temperatures (4◦C and 25◦C) at relative humidity 75%. Results showed that the encapsulated powder containing PVP 8% as wall material represented the best powder quality (p

Keywords

Anthocyanins; Antioxidant activity; Barberry; Carrier agents; Encapsulation; Freeze drier; Stability

References