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Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying
Author(s) -
GarcíaTejeda Yunia Verónica,
SalinasMoreno Yolanda,
HernándezMartínez Ángel Ramón,
MartínezBustos Fernando
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-04-15-0072-r
Subject(s) - chemistry , spray drying , starch , food science , solubility , anthocyanin , crystallinity , extrusion , maize starch , chromatography , nuclear chemistry , organic chemistry , materials science , metallurgy , crystallography
Phosphorylated starch was prepared and evaluated as an encapsulating agent for purple maize anthocyanins under several inlet air temperatures (130–170°C) and different concentrations (10–20%) of phosphorylated starch during the spray‐drying process. Phosphorylation was carried out by reactive extrusion with 4% sodium tripolyphosphate as a crosslinking agent at pH 5. The derivatization resulted in the loss of crystallinity, low viscosity, and high solubility of the starch. A band at 1,569 cm −1 in the FTIR spectrum attributed to the purple maize anthocyanins was observed in the microcapsules. The drying process yield ranged from 25.67 to 49.11%. The highest drying yield (49.11%) with encapsulation productivity of 87.63% resulted with 20% solids at 170°C. The higher the concentration of phosphorylated starch, the better the anthocyanin protection during the spray‐drying process was, in which smoother microcapsules were observed by scanning electron microscopy.