Microencapsulation of Anthocyanins by Spray Drying; a Review

there has been an increased interest in the development of food colorants from natural sources as alternatives to synthetic dyes because of both legislative actions and consumer concerns. Anthocyanins emerge as a great interest for the food industry since they give a wide range of colors as well as nutraceutical activities. Nevertheless, due to a low stability to environmental conditions during processing and storage, introducing those compounds into foods is challenging. Microencapsulation may be an efficient way to introduce such compounds into those products. Hence, this review will focus on microencapsulation of anthocyanins using spray drying to develop natural colorant pigments that possess high stability, solubility and dispersibility. This review refers to updated information regarding microencapsulation of anthocyanins by spray drying, as well as its effectiveness, developments and optimized conditions are discussed.

کلیدواژه ها:

Anthocyanin ، stability ، microencapsulation ، natural color ، spray drying