Evaluating the effect of drying method on microencapsulated natural anthocyanins
學生姓名:
章之瑀
指導教授:
張祐維
學期:
111上
摘 要:
Anthocyanin is a common natural pigment in plants, which has a variety of biological activities, such as antioxidant, anti-inflammatory and antibacterial. However, anthocyanins are unstable under environmental pressures, and microencapsulation methods such as emulsification are often used together with drying treatment to encapsulate anthocyanins to improve stability. In this study, the effects of different drying methods on the physical properties, stability and bioavailability of natural anthocyanin microencapsulation were investigated. It was found that for anthocyanins in Maqui (Aristotelia chilensis (Mol.) Stuntz) juice, the two drying methods had no significant difference in efficiency and bioaccessibility, However, the particle size of FD powder (49.4/64.0 µm) was significantly larger than that of SD powder (6.4 µm), which indirectly made SD (70.4%) more soluble than FD (59.9-59.1%). The efficiency of anthocyanin microencapsulation from grape skin was significantly higher in P-SD (75.12%) than P-FD (70.07%). P-SD (0.56 µm) is smaller than P-FD (99.8 µm) in particle size, and P-SD also has higher bioavailability than P-FD. Therefore, spray drying has better stability and physical properties for natural anthocyanin microcapsules than freeze drying, and is more conducive to the application in food processing.
章之瑀_1111_seminar_摘要.pdf