Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying

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

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)130-137
Number of pages8
JournalCereal Chemistry
Volume93
Issue number2
DOIs
StatePublished - 1 Mar 2016
Externally publishedYes

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