Storage Stability of Encapsulated Black Carrot Powder Prepared Using Spray and Freeze-Drying Techniques

Subramani Murali^1*, Avinash Singh Patel² , Abhijit Kar²

¹Engineering Division, ICAR-Central Institute of Fisheries Technology, Cochin, India.

²Division of Food Science and Post-Harvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, India.

Corresponding Author Email: muralibte21@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.7.2.14

Abstract:

The present study was aimed to investigate the storage stability encapsulated black carrot powder obtained under the optimized conditions of spray drying of 150°C of inlet air temperature and freeze-drying with maltodextrin, gum arabic and tapioca starch as the combined carrier materials.Effect of two types of vial as a storing material viz., transparent and amber colored was used in this study and study was observed for the period of 90 days. Anthocyanin content, antioxidant activity, total color change and half-life period were monitored at 15 days interval throughout the storage period. The anthocyanins degradation rate followed first order kinetics. The storage half-life of spray and freeze-dried encapsulated material stored under airtight amber color vials was predicted up to 130 and 155 days with total degradation kinetics of 33% and 38%. However, the storage self-life spray and freeze-dried encapsulated material stored under airtight transparent vial was predicted up to 109 and 134 days with total antocyanin degradation of 37% and 43%, respectively.

Keywords:

Antioxidant Activity; Anthocyanin Stability; Degradation Kinetics; Freeze Drying; Spray Drying

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