Study on Color Stability and Microencapsulation of Anthrocyanin Pigment using Spray Drying

Shwetha, Dr B. Priya and Dr. R. Preetha

Department of Food Process Engineering

Corresponding  Authors E-mail: shwethasathyan@gmail.com,

DOI : http://dx.doi.org/10.13005/bbra/2154

ABSTRACT: The objective of the present work is to study the stability of natural colorant from Jamun (Syzygium cumini). The crushed fruit and water was taken with the ratio of 1:10 in 250 ml Erlenmeyer flasks and incubated at 34⁰C, 150 rpm for 48 hours in orbital shaker. The aqueous extract is filtered using what man filter paper no.1 and the stability of anthocyanin was examined at varying pH (3 to 7) and temperature (50 to 100⁰C). In addition to this, thermal stability (80 to100 ⁰C for 150 min.) was also studied.  Aqueous extract was carried out for encapsulation process using maltodextrin and gum Arabic as carrier material with 1:1, 1:2 and 1:4 cores to wall ratio by spray drying technique. The encapsulated powder quality was done for their total  anthocyanin content, encapsulation efficiency, colour, water activity, bulk density, solubility, absorption  and  moisture content was analyzed  for three weeks duration. This result showed that encapsulated Jamun (Syzygium cumini ) powder can be used as a natural colorant in food applications.

KEYWORDS: Indian blackberry; Natural pigments; Anthocyanin content; Thermal stability

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