Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying

Document Type : Research Article-en

Authors

Hassan Mirhojati ¹

Parvin Sharayei ²

Reihaneh Ahmadzadeh Ghavidel ¹

¹ Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

² Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v1396i3.58661

Abstract

The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative attributes of the powders were characterized by their productively encapsulation efficiency, moisture content, bulk density, colour values (L*, a*, b*, C and H° ), particle size, total phenolic compounds (TPC), free radical scavenging activity of DPPH (RSA), ferric reducing-antioxidant power (FRAP) and minimized 50% of radical- scavenging activity (IC50). Scanning electron microscope was used for monitoring the structures of the powders. To determine the stability and half- life period of microencapsulated pigments, samples were stored under different storage temperatures (4◦C and 25◦C) at relative humidity 75%. Results showed that the encapsulated powder containing PVP 8% as wall material represented the best powder quality (p

Keywords

Anthocyanins

Antioxidant activity

Barberry

Carrier agents

Encapsulation

Freeze drier

Stability

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