Storage stability of microencapsulated anthocyanin extracted from kokum (Garcinia indica) rind

Abstract

The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsulation efficacy (EE) and Encapsulation yield (EY) was observed. The storage stability of anthocyanin was carried out by subjecting it to different storage conditions like the presence and absence of air, sunlight, room temperature, and refrigeration condition. The maximum EE (82.2±0.95%), and EY (92.6±0.86%) were recorded at the core to wall ratio (1:3), inlet temperature (140°C), and feed rate (2 mL/mins). The highest retention was recorded in encapsulated anthocyanin stored in refrigerated conditions (R2 = 0.982), with a half-life of 245.77 weeks, and a D value of 354.57 weeks. This concludes that the stability of anthocyanin was increased due to encapsulation.