Articles
Optimizing microencapsulation of raspberry juice powder using blends of gum Arabic and maltodextrin for potential applications in the beverage industry
Article number
1387_12
Pages
91 – 98
Language
English
Abstract
This research focused on investigating the effect of blends of wall materials for developing shelf-stable anthocyanin-rich raspberry juice powder.
Raspberry juice was encapsulated (10:1 v/w) with blends of gum Arabic (GA) and maltodextrin (MT) at the following ratios: 1GA:1MT, 2GA:1MT, 3GA:1MT, 1GA:2MT and 1GA:3MT and freeze-dried to produce powders.
The powders were evaluated for stability of anthocyanin content, antioxidant activity and colour properties for 6-10 days under accelerated conditions (50°C and 30% relative humidity). Increasing the concentration of GA in wall material blends produced powder with better storage stability than increasing the concentration of MT. Therefore, the 1GA:1MT, 2GA:1MT, and 3GA:1MT encapsulated powders exhibited a lower rate of anthocyanin, colour, and radical scavenging activity degradation.
All powders exhibited spherical and smooth particle morphology.
The energy dispersive X-ray analysis (EDX) detected Na in powder produced using 3GA:1MT and K in 1GA:2MT and 1GA:3MT blending ratios at peaks between 0.00 and 20 k and 0.00-25 k.
In conclusion, the 2GA:1MT and 3GA:1MT blending ratios could produce raspberry juice powders with quality attributes desired in the beverage industry.
Raspberry juice was encapsulated (10:1 v/w) with blends of gum Arabic (GA) and maltodextrin (MT) at the following ratios: 1GA:1MT, 2GA:1MT, 3GA:1MT, 1GA:2MT and 1GA:3MT and freeze-dried to produce powders.
The powders were evaluated for stability of anthocyanin content, antioxidant activity and colour properties for 6-10 days under accelerated conditions (50°C and 30% relative humidity). Increasing the concentration of GA in wall material blends produced powder with better storage stability than increasing the concentration of MT. Therefore, the 1GA:1MT, 2GA:1MT, and 3GA:1MT encapsulated powders exhibited a lower rate of anthocyanin, colour, and radical scavenging activity degradation.
All powders exhibited spherical and smooth particle morphology.
The energy dispersive X-ray analysis (EDX) detected Na in powder produced using 3GA:1MT and K in 1GA:2MT and 1GA:3MT blending ratios at peaks between 0.00 and 20 k and 0.00-25 k.
In conclusion, the 2GA:1MT and 3GA:1MT blending ratios could produce raspberry juice powders with quality attributes desired in the beverage industry.
Publication
Authors
C.T. Nthimole, T. Kaseke, O.A. Fawole
Keywords
anthocyanin, antioxidant, SEM, food application, solubility
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