Spray‐drying microencapsulation of anthocyanins of black seedless barberry ( Berberis vulgaris )

Abstract

In this study, the effect of different wall materials on the stability of anthocyanins and some physicochemical properties of the encapsulated juice of seedless black barberry were investigated. A response surface methodology was used to analyze and predict the physicochemical properties of microcapsules. In order to perform the microencapsulation, a spray dryer with an inlet temperature of 130°C, an outlet temperature of 80°C, and an airflow rate of 600 L/hr was used. In this study, independent factors were maltodextrins (0%, 7.5%, and 15% (w/v)), Arabic gum (0%, 3%, and 6% (w/v)), and whey protein concentrate (0%, 8%, and 16% (w/v)). Second‐order polynomial models with high R2 (0.90–0.99) values were proposed for each physicochemical property, including yield, total anthocyanin content, total phenolic content, antioxidant activity (EC50), moisture, bulk density, and porosity. Scanning electron microscopy and differential scanning calorimetry were used to study the microstructural and the thermal properties of encapsulated powders with an optimum wall material composition. Results showed that the optimum concentrations for each wall material were 13.41% (w/v) of maltodextrins, 5.51% (w/v) of Arabic gum, and 15.09% (w/v) whey protein concentrate. Novelty impact statement Microencapsulation of the anthocyanin compounds of seedless black barberry by using a combination of different carriers as wall materials was done for the first time in this research.