Comparison of Freeze Drying and Spray Drying for the Production of Anthrocyanin Encapsulated Powder from Jamun (Syzygium cumini)

Shwetha and R. Preetha*

Department of Food Process Engineering, SRM University, Kattamukulathur-603 203, India

*Corresponding author: E-mail: preetha.r@ktr.srmuniv.ac.in

Abstract

The extracts of jamun which has a high anthocyanin content (125.02 mg/100 g) were spray dried and freeze dried using maltodextrins and gum arabia as a carrier and coating agents in 1:1, 1:2 and 1:4 cores to wall ratio for spray drying and 1:2 and 1:4 ratios for freeze drying technique respectively. Higher inlet/outlet air temperatures caused greater anthocyanin loss during spray drying when compared to freeze dried powder. The quality attributes of the powders which were produced at optimum drying temperatures (110 °C) were characterized by their anthocyanin content, encapsulation efficiency and colour. The above analysis was performed for eight weeks duration. Scanning electron microscope was used to study the morphology and size of the powders. For determination the stability of microencapsulated pigments, samples were stored in amber bottle under different storage temperatures (4 °C and 32 °C). The results showed that the encapsulated jamun (Syzygium cumini) powder is a promising natural colourant for food applications.

Keywords

Syzygium cumini, Anthocyanin, Encapsulated pigment content, Colour stability.

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