title: Encapsulation of black carrot juice using spray and freeze drying.
abstract: Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of - 53 ℃ and vacuum of 0.22-0.11 mbar with the constant feed mixture. The products were analyzed for total anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and total colour change. For both the drying methods followed in this study, maltodextrin 20DE as the carrier material has proven to be better in retaining maximum anthocyanin and antioxidant activity compared to gum arabic and tapioca starch. The best spray dried product, was obtained at 150 ℃. The most acceptable was the freeze dried product with maximum anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and colour change.
authors.affiliation: Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India.
authors.forename: S
authors.initials: S
authors.lastname: Murali
authors.affiliation: Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India abhijit8366@gmail.com.
authors.forename: Abhijit
authors.initials: A
authors.lastname: Kar
authors.affiliation: Agricultural Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal, India.
authors.forename: Debabandya
authors.initials: D
authors.lastname: Mohapatra
authors.affiliation: Division of Vegetable Science, Indian Agricultural Research Institute, New Delhi, India.
authors.forename: Pritam
authors.initials: P
authors.lastname: Kalia
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D003116:Color; D018552:Daucus carota / Q000737:chemistry*; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005612:Freeze Drying; D006170:Gum Arabic; D002365:Manihot; D008855:Microscopy, Electron, Scanning; D010316:Particle Size; D035281:Plant Tubers / Q000737:chemistry; D011096:Polygalacturonase; D011134:Polysaccharides; D012995:Solubility
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D011134:Polysaccharides; C008315:maltodextrin; D006170:Gum Arabic; D011096:Polygalacturonase
keywords: Encapsulation efficiency; anthocyanins; antioxidant activity; scanning electron microscope; water solubility index