Physico-chemical properties and stability of lamduan anthocyanin encapsulation by vacuum drying technique

Abstract

       Encapsulation is a process to trap bioactive compounds within carrier agents in order to improve its physical, chemical and environmental stability. Lamduan (Melodorum fruticosum Lour.) anthocyanin extract encapsulation with maltodextrin dextrose equivalent (DE) 10 (MD10) and DE20 (MD20) by vacuum drying technique at 50 and 60 ºC for improving encapsules properties revealed that 50 ºC MD20 provided good encapsulated powder with low moisture content and water activity (a_w), the highest acid, anthocyanin coupled with low pH value, high encapsulation efficiency and solubility (>90%). Thermal stability at 70 ºC showed good anthocyanin retention with about 70% at 120 min.Encapsulated powder exhibited purple-red color with L* of 15.06, a* of 1.86, b* of 0.57, C* of 1.94 and Hº of 0.3. The results indicated that encapsulation could entrap and reduce anthocyanin degradation, which could provide feasibility of encapsulated powder as active ingredient for food processing functional-products in the future.