Effect of encapsulating agent and drying air temperature on the characteristics of microcapsules of anthocyanins and polyphenols from jucara (Euterpe edulis Martius)
2019
Saraiva, S. H. | Madalao, M. C. M. | Silva, P. I. | Lima, E. M. F. | Beninca, D. B.
Anthocyanins are natural pigments that provide attractive colours to food products and have potential health benefits. These pigments are present in large quantities in juçara palm plant (Euterpe edulis Martius). However, anthocyanins are unstable under certain technological processes, thereby motivating the use of microencapsulation to maintain their stability. The present work was therefore aimed to evaluate the microencapsulation of anthocyanins from juçara palm plant by spray drying using different encapsulating agents (maltodextrin, gum Arabic, inulin) and outlet air temperatures (50, 55, 60, 65, 70°C). To this end, the anthocyanins retention, total phenolic contents, antioxidant activity, hygroscopicity, wettability, scanning electron microscopy (SEM), and X-ray diffraction were evaluated. These responses were simultaneously optimised using the desirability tool, and it was observed that microcapsules produced with 10 DE maltodextrin at 50°C, gum Arabic at 70°C, and inulin at 70°C showed the most desirable characteristics, while those with maltodextrin had the highest desirability (0.85). SEM analysis indicated the presence of spherical capsules of uniform size and X-ray diffraction allowed the identification of the microcapsules amorphous structure. These results demonstrate the effectiveness of microencapsulation under such optimised conditions.
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