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Microencapsulation of karonda (Carissa carandas L.) anthocyanin extracts: effects of drying conditions on antioxidant contents and activities of spray-dried powder

Quoc-Duy Nguyen (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)
Thi-Dung Vu (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)
Thuy-Trang Nguyen (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)
Thi-Kieu-Vi Phan (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)
Hieu-Thao Pham (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)
Phuong-Thao Nguyen (Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam)

Pigment & Resin Technology

ISSN: 0369-9420

Article publication date: 15 August 2022

Issue publication date: 17 January 2024

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Abstract

Purpose

This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity, ferric reducing antioxidant power and reducing power) of karonda powder.

Design/methodology/approach

Over the past few decades, the demands for application of natural colorants in food production have been attracting the attention of academic research and food industry. Anthocyanins, a red pigment commonly found on plants, show high potentials in the preparation of spray-dried pigment powder. This study, therefore, was conducted using full factorial design with two factors, namely, inlet temperature (150°C and 160°C) and soluble solid concentration (10, 15 and 20°Brix) with maltodextrin as carrier to produce pigment powder from karonda, an anthocyanin-rich fruit which is native to southeast Asia.

Findings

Increasing soluble solid content from 10 to 15°Brix resulted in a 42%–57% reduction in phenolic, flavonoid and anthocyanin contents. However, when increasing the amount of maltodextrin from 15 to 20°Brix, a lower reduction (approximately 11%–19%) was observed. In samples with the same °Brix, there was no significant variation in antioxidant contents and activities, especially at high maltodextrin ratios. In addition, the reducing power of samples dried at higher temperature (160°C) was higher than that of samples dried at lower temperature. Karonda spray-dried powder showed a good positive correlation (p < 0.01) between antioxidant contents and DPPH• activity.

Originality/value

To the best of the authors’ knowledge, in this study, for the first time, the effect of spray drying conditions on the quality of karonda powder was investigated.

Keywords

Acknowledgements

The authors would like to thank Nguyen Tat Thanh University for permission and for providing facilities during the research period.

Declaration of conflicting interests: The authors declare that there is no conflict of interest.

Authors’ contribution: Quoc-Duy Nguyen: research concept and design, data analysis and interpretation, writing the article, final approval of the article; Thi-Dung Vu: collection and/or assembly of data, data analysis and interpretation, writing the article; Thuy-Trang Nguyen: collection and/or assembly of data, data analysis and interpretation; Thi-Kieu-Vi Phan: collection and/or assembly of data, data analysis and interpretation; Hieu-Thao Pham: collection and/or assembly of data, data analysis and interpretation; and Phuong-Thao Nguyen: collection and/or assembly of data, data analysis and interpretation.

Citation

Nguyen, Q.-D., Vu, T.-D., Nguyen, T.-T., Phan, T.-K., Pham, H.-T. and Nguyen, P.-T. (2024), "Microencapsulation of karonda (Carissa carandas L.) anthocyanin extracts: effects of drying conditions on antioxidant contents and activities of spray-dried powder", Pigment & Resin Technology, Vol. 53 No. 2, pp. 137-144. https://doi.org/10.1108/PRT-12-2021-0141

Publisher

:

Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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