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Comparison of Freeze Drying and Spray Drying for the Production of Anthrocyanin Encapsulated Powder from Jamun (Syzygium cumini)
Corresponding Author(s) : R. Preetha
Asian Journal of Chemistry,
Vol. 29 No. 6 (2017): Vol 29 Issue 6
Abstract
The extracts of jamun which has a high anthocyanin content (125.02 mg/100 g) were spray dried and freeze dried using maltodextrins and gum arabia as a carrier and coating agents in 1:1, 1:2 and 1:4 cores to wall ratio for spray drying and 1:2 and 1:4 ratios for freeze drying technique respectively. Higher inlet/outlet air temperatures caused greater anthocyanin loss during spray drying when compared to freeze dried powder. The quality attributes of the powders which were produced at optimum drying temperatures (110 °C) were characterized by their anthocyanin content, encapsulation efficiency and colour. The above analysis was performed for eight weeks duration. Scanning electron microscope was used to study the morphology and size of the powders. For determination the stability of microencapsulated pigments, samples were stored in amber bottle under different storage temperatures (4 °C and 32 °C). The results showed that the encapsulated jamun (Syzygium cumini) powder is a promising natural colourant for food applications.
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- R. Baruffaldi and M.N. Oliveira, Fundamentos da technologia de alimentos, vol. 3, p. 317 (1998).
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- M. Maskan, J. Food Eng., 72, 218 (2006); https://doi.org/10.1016/j.jfoodeng.2004.11.012.
- H. Mirsaeedghazi, Z. Emam-Djomeh and S.M. Mousavi, J. Food Sci. Technol., 46, 538 (2009).
- M.M.J. Barbosa and A.Z. Mercadante, Tecnologia & Ciencia Agropecuária, 2, 23 (2008).
- M.E. Rodríduez-Huezo, R. Pedroza-Islas, L.A. Prado-Barragán, C.I. Beristain and E.J. Vernon-Carter, J. Food Sci., 69, 351 (2004); https://doi.org/10.1111/j.1365-2621.2004.tb13641.x.
References
R. Baruffaldi and M.N. Oliveira, Fundamentos da technologia de alimentos, vol. 3, p. 317 (1998).
P. Chattopadhyay, S. Chatterjee and S.K. Sen, Afr. J. Biotechnol., 7, 2972 (2008).
F. Delgado-Vargas and O. Paredes-Lopez, Anthocyanins and Betalains, In: Natural Colorants for Food and Nutraceutical Uses, CRC Press, Boca Raton, pp. 167-191 (2003).
A. Ciurzyñska and A. Lenart, Pol. J. Food Nutr. Sci., 61, 165 (2011); https://doi.org/10.2478/v10222-011-0017-5.
S.S. Costa, B.A.S. Machado, A.R. Martin, F. Bagnara, S.A. Ragadalli and A.R.C. Alves, Afr. J. Food Sci., 9, 462 (2015); https://doi.org/10.5897/AJFS2015.1279.
Labmaq Do Brasil Ltd., Spray Dryer Operations Manual MSD 5.0, Department of Engineering, p. 65 (2010).
M.F. Zotarelli, B.D.A. Porciuncula and J.B. Laurindo, J. Food Eng., 108, 523 (2012); https://doi.org/10.1016/j.jfoodeng.2011.09.014.
E.I. Paramera, S.J. Konteles and V.T. Karathanos, Food Chem., 125, 892 (2011); https://doi.org/10.1016/j.foodchem.2010.09.063.
M. Maskan, J. Food Eng., 72, 218 (2006); https://doi.org/10.1016/j.jfoodeng.2004.11.012.
H. Mirsaeedghazi, Z. Emam-Djomeh and S.M. Mousavi, J. Food Sci. Technol., 46, 538 (2009).
M.M.J. Barbosa and A.Z. Mercadante, Tecnologia & Ciencia Agropecuária, 2, 23 (2008).
M.E. Rodríduez-Huezo, R. Pedroza-Islas, L.A. Prado-Barragán, C.I. Beristain and E.J. Vernon-Carter, J. Food Sci., 69, 351 (2004); https://doi.org/10.1111/j.1365-2621.2004.tb13641.x.