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Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Abstract
ABSTRACT: Amaranthus betacyanin extracts were spray‐dried using a range of maltodextrins [10‐25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half‐life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment‐containing powder made was superior to commercial red beet powder in physical properties.
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Jackman, R. L., & Smith, J. L. (1996) · Natural Food Colorants · doi:10.1007/978-1-4615-2155-6_8 · Cited by 370
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Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
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Biological Properties and Applications of Betalains
Sadowska-Bartosz, I., & Bartosz, G. (2021) · Molecules · doi:10.3390/molecules26092520 · Cited by 404
Chemical and Antioxidant Properties of Betalains
Belhadj Slimen, I., Najar, T., & Abderrabba, M. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04208 · Cited by 284
Shaddel, R., Hesari, J., Azadmard-Damirchi, S., Hamishehkar, H., Fathi-Achachlouei, B., & Huang, Q. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.10.044 · Cited by 239
Metadata
- Authors
- Cai, Y. Z., & Corke, H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-10
- Volume
- 65
- Issue
- 7
- Pages
- 1248-1252
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2152842413
- Cited by
- 1,006
- References
- 1
- FWCI
- 6.13
- Type
- journal article
- Language
- en
- Open access
- closed
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- Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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