Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying.

Microencapsulation of anthocyanin pigment present in Garcinia
indica Choisy was carried out with maltodextrin of various
dextrose equivalents (DE 06, 19, 21, and 33) and other additives
such as gum acacia and tricalcium phosphate to enhance the stability
of the pigment. The microencapsulated pigment containing
5.0% maltodextrin DE 21, 0.25% gum acacia, and 0.25% tricalcium
phosphate was found to have lowest hygroscopic moisture
content (4.38%), highest antioxidant activity (69.90%), and
highest anthocyanin content (485mg/100 g). The glass transition
temperature was 44.59�C. The sorption isotherms for microencapsulated
powder showed that the samples were stable up to water
activity less than 0.43. The scanning electron microscope structures
depicted that the particle size ranged from 5 to 50 lm with
smooth spheres. Storage at 4�C increased the half-life twofold
compared to that of the spray-dried product kept at ambient
temperature (25�C).