The Encapsulation Efficiency and Physicochemical Characteristics of Anthocyanin from Black Carrot (Daucus Carota Ssp. Sativus) as Affected by Encapsulating Materials

Abhijit Kar^1*, Dipendra Kumar Mahato¹, Avinash Singh Patel¹, Lalit M. Bal²

¹Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi, India.

²Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, Madhya Pradesh, India.

Corresponding Author E-mail: abhijit8366@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.7.1.04

Abstract:

The anthocyanin pigment of black carrot juice was used as a core material for microencapsulation by spray dryer at 150°C using the mixed carrier material viz. whey protein isolate (WPI), jackfruit seed starch (JSS) and NBRE-15. The ratio of WPI: JSS ranged from 1:1 to 1:3 and NBRE-15 from 0.1-0.3% were taken to optimize the carrier material for encapsulation taking anthocyanin content, antioxidant activity and encapsulation efficiency as responses using Box-Behnken Design (BBD) by Response Surface Methodology (RSM). The anthocyanin (core material) was encapsulated at the optimized condition of the carrier material having five times the jackfruit seed starch as the whey protein isolate (5:1) and 0.3% NBRE-15 as an emulsifier. The optimized powder was found to have 2766.61 mg/100g (dry matter) of anthocyanin content, 290.56 µmolTrolox/g (dry matter) antioxidant activity with an encapsulation efficiency of 77.12% at 93.59% of desirability. Optimized powder retained the color value of 30.61, 29.39 and 0.03 for L*, a* and b*. Mean particle size distribution for the optimized encapsulated anthocyanin powder was 52.36 µm. Scanning Electron Microscope (SEM) images revealed the smooth surface characteristic of the optimized powder with slightly oval to globular in shape.

Keywords:

Anthocyanin; Black Carrot; Jackfruit Seed Starch; Microencapsulation; Response Surface Methodology (RSM); Whey Protein Isolates

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