期刊
INTERNATIONAL AGROPHYSICS
卷 33, 期 4, 页码 517-525出版社
POLISH ACAD SCIENCES, INST AGROPHYSICS
DOI: 10.31545/intagr/113530
关键词
encapsulation; spray drying; carriers; hygro-scopicity; anthocyanins
类别
资金
- Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences
Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in this process is crucial. The aim of this study was to examine the influence of the carrier type on the dry matter, density, colour, hygroscopicity and anthocyanin content in powders after spray drying and storage. Low-crystallized maltodextrin, arabic gum, mixtures of maltodextrin and arabic gum (1:1; 2:1; 3:1) and rice starch were used as carriers. All powders showed a high dry matter content (96-99%) and low hygroscopicity (0.136-0.2 g H2O g(-1) d.m.), indicating a good potential for the protection of microencapsulated anthocyanins during storage. However, after storage tests for anthocyanin content, the optimal carrier was found to be maltodextrin.
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