Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Laokuldilok, Thunnop; Kanha, Nattapong

doi:10.1111/jfpp.12877

Cited by 29 publications

(18 citation statements)

References 28 publications

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“…With a similar approach, but using black rice bran to extract anthocyanins, and broken rice to obtain maltodextrins, pigments were successfully encapsulated by both spray‐drying and freeze‐drying methods. Spray‐drying was recommended for black rice anthocyanin microencapsulation because of good storage stability (Laokuldilok and others ).…”

Section: Storage and Processing Methods For Maintaining Color Stabilitymentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

383

214

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The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

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Section: Storage and Processing Methods For Maintaining Color Stabilitymentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

383

214

View full text Add to dashboard Cite

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“…To evaluate the effectiveness of C-PC microencapsulation, concentrations of C-PC and surface C-PC (SC-PC) of the microcapsules were determined following the modified method of Laokuldilok and Kanha ( 29 ). For the determination of C-PC, the samples were reconstituted by adding 10 mL distilled water and continuously vibrating on a vortex mixer for 3 min.…”

Section: Methodsmentioning

confidence: 99%

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Pan-utai

Iamtham

2020

Food Technol. Biotechnol. (Online)

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Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

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“…However, anthocyanins are unstable and easily degraded. [8,9] Generally, the processing of berry juices alters the juice color and the content of bioactive compounds. [10] Storage may further degrade anthocyanins and may affect antioxidant capacities in juice.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin profile, color and antioxidant activity of blueberry ( Vaccinium ashei ) juice as affected by thermal pretreatment

Zhang

Wang

et al. 2019

International Journal of Food Properties

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The effects of hot water bath and steam pretreatments were investigated, considering color, anthocyanin profile and antioxidant activity of blueberry (Vaccinium ashei) juice. The juice maximum total phenolic content, anthocyanin, and antioxidant activity were observed using the steam pretreatment processing method. Eleven anthocyanins were isolated from the blueberry juice of steam treatment processing, while only 10 from the hot water bath and 8 from the control sample. After storage at 40°C for 10 days, the anthocyanin retention rate of the juice from steam treatment processing was higher than in that from hot water bath and control sample (30.71%, 23.77%, and 19.91%, respectively). The antioxidant capacity was also significantly higher and the hue angle (H°) was lower in the juice from steam pretreatment processing. Steam pretreatment process could prevent color deterioration, increase variety and content of anthocyanins, and improve antioxidant activity in the blueberry juice.

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Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Cited by 29 publications

References 28 publications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Anthocyanin profile, color and antioxidant activity of blueberry ( Vaccinium ashei ) juice as affected by thermal pretreatment

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