Open AccessSpray-dried anthocyanins from butterfly pea flower as color indicator
Author(s) -
Kitti Sariya,
Nunmanas Srisawan,
Nilobon Thongsat,
Linda Thiraphattaraphun
Publication year - 2022
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2175/1/012037
Subject(s) - maltodextrin , anthocyanin , gum arabic , absorbance , chemistry , distilled water , pigment , betalain , spray drying , chromatography , food science , organic chemistry
Butterfly pea flower can be used as natural source to produce anthocyanin pigments. In this study, anthocyanin extract was prepared by using distilled water as a solvent. Then, anthocyanin extract powder was obtained from spray drying process. Maltodextrin and gum arabic were used as carrier agents for powder production. Color variations of spray-dried anthocyanins with different carrier agents in different pH buffers (pH 1-11) were observed under natural light and in the dark. Color stability was also studied under storage at day 0, 3, 5, 7, 10 and 14. In addition, color parameters, absorption maxima (λ max , nm) and absorbance were characterized by UV-Vis spectrophotometer. The results showed that spray-dried anthocyanins with maltodextrin and gum arabic can be acted as a color indicator in different pH values. Moreover, natural light, the dark condition and storage times also affected on color variations, color parameters, λ max and absorbance in both of spray-dried anthocyanins with maltodextrin and gum arabic.