Improving the stability of phycocyanin by spray dried microencapsulation
Makaleler > Tam Makale · 2021
Yazarlar: Isil Ilter, Mehmet Koc, Zeliha DEMİREL, Meltem DALAY, Figen ERTEKİN
JOURNAL OF FOOD PROCESSING AND PRESERVATION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2021, cilt 45
DOI: 10.1111/jfpp.15646
Özet
Herein we investigated the utilization of various encapsulation materials of blue pigments phycocyanin from Arthrospira platensis extract by spray drying to ensure the stability in foods. Various combinations and ratios of wall materials (maltodextrin, gum arabic, whey protein isolate, and sodium caseinate) were tried to examine the emulsion characterization, physical properties, and efficiency of the microcapsules. The moisture content and water activity of the microcapsules having different wall materials were quite similar to each other. However, wall material type and ratio significantly affected the solubility, color values, and microencapsulation efficiency. While the highest microencapsulation efficiency (91.19% +/- 0.88%) was achieved with a combination of gum arabic and whey protein isolate as wall material, the highest blueness index was observed in phycocyanin powder encapsulated with maltodextrin and whey protein isolate.