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Encapsulation of mangosteen pericarp anthocyanin-rich extract by spray drying |
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| Authors: | Karunrat Sakulnarmrat Wuttichai Sittiwong Izabela Konczak |
| Affiliation: | 1. Department of Agro-industry, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan, Surin, 32000 Thailand;2. Department of Mechanical Engineering, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan, Surin, 32000 Thailand
Contribution: Data curation (equal), Formal analysis (equal), Software (equal);3. Food Science and Technology, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, NSW, 2052 Australia Contribution: Visualization (equal), Writing - review & editing (lead) |
| Abstract: | Mangosteen pericarp anthocyanin-rich extract (MPA) was encapsulated by maltodextrin dextrose equivalent 20 (MD20) combined with gum arabic (GA), inulin (IN) or pectin (PEC) using spray drying. The highest encapsulation efficiency and anthocyanin content exhibited MD20:PEC and MD20:IN combinations. The MPA-encapsulated powders had a crystalline-mixed amorphous structure. Scanning electron microscopy (SEM) analysis showed smooth, round, fine particles. Fourier transform infrared spectroscopy (FTIR) analysis confirmed entrapment of anthocyanins by carrier agents. Thermogravimetric analysis (TGA) revealed a high thermal stability of encapsulated powders at temperatures <200°C and found that encapsulation reduced thermal degradation of anthocyanins. Incorporation of MPA-encapsulated powders into natural yoghurt produced shelf-stable naturally coloured product but slightly suppressed the multiplication of Lactobacillus bulgaricus. Encapsulation of anthocyanin-rich mangosteen pericarp extract using spray drying presents a viable opportunity for food technologists to utilise this source in the development of functional food products. |
| Keywords: | Anthocyanin carrier agent encapsulation mangosteen pericarp spray drying |