Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

Akhavan Mahdavi, S. and Jafari, S.M. and Assadpoor, E. and Dehnad, D. (2016) Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules, 85. pp. 379-385. ISSN 18790003

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Abstract

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD + GA), maltodextrin and gelatin (MD + GE), and maltodextrin (MD). Response Surface Methodology (RSM) was applied for optimization of microencapsulation efficiency and physical properties of encapsulated powders considering wall material type as well as different ratios of core to wall materials as independent variables. Physical characteristics of spray-dried powders were investigated by further analyses of moisture content, hygroscopicity, degree of caking, solubility, bulk and absolute density, porosity, flowability and microstructural evaluation of encapsulated powders. Our results indicated that samples produced with MD + GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and anthocyanin load of 24.54 and 13.82, respectively. Under such conditions, the microencapsulation efficiency (ME) of anthocyanins could be as high as 92.83. © 2016 Elsevier B.V.

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