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The objective of the present work is to study the stability of natural colorant from Jamun (Syzygium cumini). The crushed fruit and water was taken with the ratio of 1:10 in 250 ml Erlenmeyer flasks and incubated at 34p C, 150 rpm for 48 hours in orbital shaker. The aqueous extract is filtered using what man filter paper no.1 and the stability of anthocyanin was examined at varying pH (3 to 7) and temperature (50 to 100p C). In addition to this, thermal stability (80 to100 p C for 150 min.) was also studied. Aqueous extract was carried out for encapsulation process using maltodextrin and gum Arabic as carrier material with 1:1, 1:2 and 1:4 cores to wall ratio by spray drying technique. The encapsulated powder quality was done for their total anthocyanin content, encapsulation efficiency, colour, water activity, bulk density, solubility, absorption and moisture content was analyzed for three weeks duration. This result showed that encapsulated Jamun (Syzygium cumini ) powder can be used as a natural colorant in food applications.

Study on Color Stability and Microencapsulation of Anthrocyanin Pigment using Spray Drying