Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Abstract

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanin was used for encapsulation with three different wall materials i.e., combination of gum Arabic and maltodextrin (GA+MD), combination of maltodextrin and gelatin (MD+GE) and maltodextrin (MD) by spray drying process. In this context, the storage stability of encapsulated pigments was investigated under four storage temperatures (4, 25, 35 and 42 °C), four relative humidities (20, 30, 40 and 50%) and light illumination until 90 days. All wall materials largely increased the half-life of the encapsulated pigments during storage compared with non-encapsulated anthocyanins. MD+GA showed the highest encapsulation efficiency, lower degradation rate in all temperatures and was found as the most effective wall material in stabilizing the pigments. The encapsulated pigments were utilized in coloring jelly powder as an alternative of synthetic color. Sensory evaluation were run to identify best encapsulated natural color concentration in jelly powder formulation according to acceptability by consumers. A jelly with added 7% encapsulated color had higher scores than the commercial jelly containing synthetic color for all the sensory attributes evaluated. Physicochemical properties of produced jelly including moisture content, hygroscopicity, acidity, ash content and texture were not significantly different with control sample while, syneresis and solubility of the samples prepared with encapsulated color was significantly reduced. © 2016 Elsevier Ltd