MICROENCAPSULATION OF ANTHOCYANIN PIGMENTS OBTAINED FROM SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUIT USING FREEZE DRYING

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Mirhojati Hassan; Sharayei Parvin; AHMADZADEH GHAVIDEL REIHANEH

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:3 (46) Page(s): 14-27

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Information Journal Paper

Title

MICROENCAPSULATION OF ANTHOCYANIN PIGMENTS OBTAINED FROM SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUIT USING FREEZE DRYING

Author(s)

Mirhojati Hassan | Sharayei Parvin | AHMADZADEH GHAVIDEL REIHANEH | Issue Writer Certificate

Keywords

ANTHOCYANINSQ1

ANTIOXIDANT ACTIVITYQ2

BARBERRYQ1

CARRIER AGENTSQ2

ENCAPSULATIONQ2

FREEZE DRIERQ1

STABILITYQ1

Abstract

The acidified ethanol extracts of dried BARBERRY which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative attributes of the powders were characterized by their productively ENCAPSULATION efficiency, moisture content, bulk density, colour values (L*, a*, b*, C and Ho), particle size, total phenolic compounds (TPC), free radical scavenging activity of DPPH (RSA), ferric reducing-antioxidant power (FRAP) and minimized 50% of radical- scavenging activity (IC50). Scanning electron microscope was used for monitoring the structures of the powders. To determine the STABILITY and half- life period of microencapsulated pigments, samples were stored under different storage temperatures (4oC and 25oC) at relative humidity 75%. Results showed that the encapsulated powder containing PVP 8% as wall material represented the best powder quality (p<0.05). The total anthocyanin content of microcapsules decreased during storage at different temperatures, but encapsulated powder containing PVP 8% had the lowest rate of their decrease. Finally, the obtained results showed that microencapsulation by freeze drying could be recommended as a suitable method for stabilizing ANTHOCYANINS of barberries’ extract.

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APA: Copy

Mirhojati, Hassan, Sharayei, Parvin, & AHMADZADEH GHAVIDEL, REIHANEH. (2017). MICROENCAPSULATION OF ANTHOCYANIN PIGMENTS OBTAINED FROM SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUIT USING FREEZE DRYING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(3 (46) ), 14-27. SID. https://sid.ir/paper/143768/en

Vancouver: Copy

Mirhojati Hassan, Sharayei Parvin, AHMADZADEH GHAVIDEL REIHANEH. MICROENCAPSULATION OF ANTHOCYANIN PIGMENTS OBTAINED FROM SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUIT USING FREEZE DRYING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(3 (46) ):14-27. Available from: https://sid.ir/paper/143768/en

IEEE: Copy

Hassan Mirhojati, Parvin Sharayei, and REIHANEH AHMADZADEH GHAVIDEL, “MICROENCAPSULATION OF ANTHOCYANIN PIGMENTS OBTAINED FROM SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUIT USING FREEZE DRYING,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 3 (46) , pp. 14–27, 2017, [Online]. Available: https://sid.ir/paper/143768/en

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