Journal
JOURNAL OF FOOD ENGINEERING
Volume 90, Issue 4, Pages 471-479Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.07.013
Keywords
Spray-drying; Food colorants; Betacyanins; Betalains; Opuntia juice; Food model systems; Opuntia stricta
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Funding
- Spanish Ministry of Science and Technology [AGL2004-01871/ALI]
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Opuntia stricta fruit juice is a potential source of betacyanin pigments which can be used as a natural red-purple food colorant. In this work a powder food colorant was obtained by co-current spray drying of O. stricta fruit juices with a bench-scale two fluid nozzle spray dryer. Glucose syrup (DE 29) was used as drying aid. Optimum conditions for spray drying were as follow: juice content (20% v/v; 1.2 degrees Brix), glucose syrup content (10% w/v), liquid feed rate (0.72 I/h), spray air flow-rate (0.47 m(3)/h), drying air flow-rate (36 m(3)/h), and inlet drying air temperature 160 degrees C. Color was retained during the drying process (>98%) and drying yield was high (58%). The powder colorant showed high color strength (4.0), being this color strength stable when stored at room temperature for one month. This colorant was successfully applied in two food model systems: a yogurt and a soft-drink. Food presented a vivid red-purple tonality very attractive for consumers that was maintained after one month under refrigeration (4 degrees C) (Delta E < 5). (C) 2008 Elsevier Ltd. All rights reserved.
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