title: Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying.
abstract: In this research, encapsulation efficiency of cress seed gum (CSG) as a native hydrocolloid was compared with Arabic gum (AG) and maltodextrin (dextrose equivalent of 20 (M20), and 7 (M7)) for saffron (Crocus sativus) petal's extract by freeze drying method. Combinations of CSG-M20, AG-M20, and M7-M20 with ratios of 50:50 and M20 alone (100%) were used as wall materials. A mixture of 1:5 (based on dry matter) between core (concentrated anthocyanin extract of saffron petal) and wall materials were freeze dried and stability of encapsulated anthocyanins along with color parameters (a*, b*, L*, C, H° and TCD) of final powders were measured during 10 weeks of storage (at 35°C as an accelerated method). Total anthocyanins were determined through pH differential method every week. Four prepared formulations of encapsulated powders didn't show any significant differences (P>0.01) in terms of total anthocyanin content measured immediately after production and after 10 weeks storage. AG-M20 mixture and M20 alone showed the highest and lowest TCD, respectively. The mixture of CSG-M20 in comparison with AG-M20 and M20 had the same protecting effect (P<0.01) but showed a relatively high TCD (9.33).
authors.affiliation: Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Cereals Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid-Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Katayoun
authors.initials: K
authors.lastname: Mahdavi-Khazaei
authors.affiliation: Research Institute of Food Science and Technology, Mashhad, Iran.
authors.forename: Abbas
authors.initials: A
authors.lastname: Hemmati-Kakhki
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D019607:Brassicaceae / Q000737:chemistry*; D002214:Capsules; D003116:Color; D027622:Crocus / Q000737:chemistry*; D004356:Drug Storage; D005612:Freeze Drying; D006170:Gum Arabic / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D002214:Capsules; D006170:Gum Arabic
keywords: Anthocyanins; Arabic gum; Cress seed gum; Encapsulation; Freeze drying; Saffron petal