Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

Yunia Verónica García-Tejeda, Yolanda Salinas-Moreno, Fernando Martínez-Bustos

Research output: Contribution to journalArticlepeer-review

34 Scopus citations

Abstract

Encapsulation by spray drying of purple maize anthocyanins was carried out using encapsulating agents produced from maize starch derivatives. Normal and waxy maize starches were hydrolyzed with hydrochloric acid and were esterified with acetic anhydride before extrusion process. The influence of different derivative starches as encapsulating agents were investigated regarding the morphology (SEM), encapsulation efficiency (EE), adsorption isotherms and anthocyanins retention (AR) after 30 days of storage at different aw (0.11-0.94) at 40 °C. SEM images showed spherical microparticles with rough surfaces. The values of EE were higher in starch derivatives with respect to hydrolyzed native normal and waxy maize starches. After storage, microparticles produced with acetylated normal maize starch had the highest AR in the range of 0.11-0.75 aw. It was found that the experimental data were well represented by means of the GAB and Peleg models.

Original languageEnglish
Pages (from-to)717-726
Number of pages10
JournalFood and Bioproducts Processing
Volume94
DOIs
StatePublished - 1 Apr 2015
Externally publishedYes

Keywords

  • Acetylation
  • Encapsulation
  • Hydrolyzed starch
  • Maize anthocyanins
  • Spray drying
  • Storage stability

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