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The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials

Nawi, Norazlina Mohd and Muhamad, Ida Idayu and Marsin, Aishah Mohd (2015) The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials. Food Science & Nutrition, 3 (2). pp. 91-99. ISSN 2046-2069

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Official URL: http://dx.doi.org/10.1002/fsn3.132

Abstract

This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPAs were produced using different wall materials: maltodextrin (MD), gum arabic (GA) and a combination of gum arabic and maltodextrin (GA + MD) at a 1: 1 ratio. Each of the wall materials was homogenized to the core material at a core/wall material ratio of 5 and were microencapsulated by microwave-assisted drying at 1100 W. Results indicated that encapsulated powder with the GA and MD combination presented better quality of powder with the lowest value of moisture content and water activity. With respect to morphology, the microcapsule encapsulated with GA + MD showed several dents in coating surrounding its core material, whereas other encapsulated powders showed small or slight dents entrapped onto the bioactive compound. Colorimetric analysis showed changes in values of L, a*, b*, hue and chroma in the reconstituted powder compared to the initial powder.

Item Type:Article
Uncontrolled Keywords:anthocyanins, encapsulating agent, maltodextrin, microwave-assisted
Subjects:A General Works
Divisions:Mechanical Engineering
ID Code:58976
Deposited By: Haliza Zainal
Deposited On:04 Dec 2016 12:07
Last Modified:01 Feb 2017 09:30

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