TY - JOUR
T1 - Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying
AU - García-Tejeda, Yunia Verónica
AU - Salinas-Moreno, Yolanda
AU - Hernández-Martínez, Ángel Ramón
AU - Martínez-Bustos, Fernando
N1 - Publisher Copyright:
© 2016 AACC International, Inc.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84962468415&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-04-15-0072-R
DO - 10.1094/CCHEM-04-15-0072-R
M3 - Artículo
SN - 0009-0352
VL - 93
SP - 130
EP - 137
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -