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Anthocyanins extracts of eggplant (Solanum melongena L.) with maltodextrin by spray drying were obtained, evaluating the stability of the pigment powder in isotonic drinks and aloe vera based drinks. The spray drying conditions were inlet air temperature of 180 ° C and concentration of solids in the feed of 30% (by mass). In the pigmented beverages changes in color and anthocyanin content of the product during storage at 4 ° C and 25 ° C were analyzed. Storage temperature had influence on anthocyanin stability and also on the color parameters. The highest degradation kinetics in both beverages occurred at 25 °C. Isotonic drinks and aloe vera extracts with the addition of maltodextrin and stored at 4 ° C exhibited higher retention of anthocyanin (54 and 77.5% respectively).

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas