Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract
Amaranth betacyanin, responsible for red or violet color was extracted from Amaranthus gangeticus by using water extraction method and microencapsulated by spray drying. The physicochemical, and nutritional properties of microencapsulated betacyanins were assessed as influenced by inlet temperature...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50655/ http://psasir.upm.edu.my/id/eprint/50655/1/_TechnicalPapers_CAFEi2012_42.pdf |
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| author | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Ching, N. L. Mohd Rosdan, Faridatul Ain |
| author_facet | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Ching, N. L. Mohd Rosdan, Faridatul Ain |
| author_sort | Chong, Pik Han |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Amaranth betacyanin, responsible for red or violet color was extracted from Amaranthus gangeticus by using water extraction method and microencapsulated by spray drying. The physicochemical, and nutritional properties of microencapsulated betacyanins were assessed as influenced by inlet temperature and maltodextrin concentration. The process was conducted on a mini spray dryer and maltodextrin was used as encapsulating agent. Central composite design was used and thirteen experiments were carried out. The responses were betecyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. Quadratic effect of inlet temperature was found positive on betacyanin retention whereas antioxidant was affected by linear change of maltodextrin. Moisture content and water activity are hardly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration was found significant on color value. Particle densities and sizes are slightly affected by the process conditions studied. |
| first_indexed | 2025-11-15T10:25:01Z |
| format | Conference or Workshop Item |
| id | upm-50655 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:25:01Z |
| publishDate | 2012 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-506552017-03-02T06:11:12Z http://psasir.upm.edu.my/id/eprint/50655/ Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Ching, N. L. Mohd Rosdan, Faridatul Ain Amaranth betacyanin, responsible for red or violet color was extracted from Amaranthus gangeticus by using water extraction method and microencapsulated by spray drying. The physicochemical, and nutritional properties of microencapsulated betacyanins were assessed as influenced by inlet temperature and maltodextrin concentration. The process was conducted on a mini spray dryer and maltodextrin was used as encapsulating agent. Central composite design was used and thirteen experiments were carried out. The responses were betecyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. Quadratic effect of inlet temperature was found positive on betacyanin retention whereas antioxidant was affected by linear change of maltodextrin. Moisture content and water activity are hardly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration was found significant on color value. Particle densities and sizes are slightly affected by the process conditions studied. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50655/1/_TechnicalPapers_CAFEi2012_42.pdf Chong, Pik Han and Aziz, Mohammad Gulzarul and Yusof, Yus Aniza and Naim, Mohd Nazli and Ching, N. L. and Mohd Rosdan, Faridatul Ain (2012) Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 758-766). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_42.pdf |
| spellingShingle | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Ching, N. L. Mohd Rosdan, Faridatul Ain Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title | Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title_full | Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title_fullStr | Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title_full_unstemmed | Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title_short | Modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| title_sort | modelling of simultaneous encapsulation of betacyanins and antioxidant during spray drying of red amaranth extract |
| url | http://psasir.upm.edu.my/id/eprint/50655/ http://psasir.upm.edu.my/id/eprint/50655/ http://psasir.upm.edu.my/id/eprint/50655/1/_TechnicalPapers_CAFEi2012_42.pdf |