Open AccessThe physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials
Author(s) -
Mohd Nawi Norazlina,
Muhamad Ida Idayu,
Mohd Marsin Aishah
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.132
Subject(s) - maltodextrin , gum arabic , arabic , ipomoea , materials science , anthocyanin , water content , dissolution , water activity , spray drying , mucilage , chemistry , food science , chemical engineering , nuclear chemistry , botany , chromatography , organic chemistry , linguistics , philosophy , geotechnical engineering , biology , engineering
This study focuses on the impact of different wall materials on the physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas . Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPA s were produced using different wall materials: maltodextrin ( MD ), gum arabic ( GA ) and a combination of gum arabic and maltodextrin ( GA + MD ) at a 1:1 ratio. Each of the wall materials was homogenized to the core material at a core/wall material ratio of 5 and were microencapsulated by microwave‐assisted drying at 1100 W. Results indicated that encapsulated powder with the GA and MD combination presented better quality of powder with the lowest value of moisture content and water activity. With respect to morphology, the microcapsule encapsulated with GA + MD showed several dents in coating surrounding its core material, whereas other encapsulated powders showed small or slight dents entrapped onto the bioactive compound. Colorimetric analysis showed changes in values of L , a* , b* , hue and chroma in the reconstituted powder compared to the initial powder.