Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Articles > Article ยท 2006
Authors: Seda ERSUS, Unal YURDAGEL
Journal of Food Engineering, Journal Indexed in SCI Expanded, International, WoS, 2006, vol 80, pp 805-812
DOI: 10.1016/j.jfoodeng.2006.07.009
Summary
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.