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   microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris l.) fruit using freeze drying  
منبع پژوهش هاي علوم و صنايع غذايي ايران - 2017 - دوره : 13 - شماره : 3 - صفحه:14 -27
چکیده    the acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/kg dmp) were freeze dried using maltodextrin (mdx), polyvinylpyrrolidone (pvp) and mixture of mdx and calcium alginate (mdxcaalg) as a carrier and coating agents. the qualitative attributes of the powders were characterized by their productively encapsulation efficiency, moisture content, bulk density, colour values (l*, a*, b*, c and h° ), particle size, total phenolic compounds (tpc), free radical scavenging activity of dpph (rsa), ferric reducingantioxidant power (frap) and minimized 50% of radical scavenging activity (ic50). scanning electron microscope was used for monitoring the structures of the powders. to determine the stability and half life period of microencapsulated pigments, samples were stored under different storage temperatures (4◦c and 25◦c) at relative humidity 75%. results showed that the encapsulated powder containing pvp 8% as wall material represented the best powder quality (p <0.05). the total anthocyanin content of microcapsules decreased during storage at different temperatures, but encapsulated powder containing pvp 8% had the lowest rate of their decrease. finally, the obtained results showed that microencapsulation by freeze drying could be recommended as a suitable method for stabilizing anthocyanins of barberries’ extract.
کلیدواژه anthocyanins ,antioxidant activity ,barberry ,carrier agents ,encapsulation ,freeze drier ,stability
آدرس khorasan razavi agricultural and natural resources research and education center, agricultural engineering research department, ایران

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