Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying

Carbohydrate Polymers

Volumn 140, Issue , 2016, Pages 20-25

  Jafari, Seid Mahdi ^a,b   Mahdavi Khazaei, Katayoun ^a   Hemmati Kakhki, Abbas ^b,c  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b GOLESTAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Anthocyanins; Arabic gum; Cress seed gum; Encapsulation; Freeze drying; Saffron petal

Indexed keywords

DRYING; ENCAPSULATION; EXTRACTION; FOOD ADDITIVES; LOW TEMPERATURE DRYING; MIXTURES; POWDERS;

ARABIC GUMS; DEXTROSE EQUIVALENTS; ENCAPSULATION EFFICIENCY; FREEZE DRYING; FREEZE DRYING METHOD; SAFFRON PETAL; SEED GUM; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

ANTHOCYANIN; GUM ARABIC; MICROCAPSULE;

BRASSICACEAE; CHEMISTRY; COLOR; COMPARATIVE STUDY; CROCUS; DRUG STORAGE; FREEZE DRYING; MICROCAPSULE; PLANT LEAF; PLANT SEED; TIME FACTOR;

ANTHOCYANINS; BRASSICACEAE; CAPSULES; COLOR; CROCUS; DRUG STORAGE; FREEZE DRYING; GUM ARABIC; PLANT LEAVES; SEEDS; TIME FACTORS;

EID: 84952359778     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.11.079     Document Type: Article

References (31)

1. M.S. Akhavan, S.M. jafari, M. Ghorbani, and E. Assadpour Spray drying microenapulation of anthocynianin by natural biopolymers: A review Drying Technology 32 5 2014 509 518
2. M. Algarra, A. Fernandes, N. Mateus, V. de Freitas, J.C.G. Esteves da Silva, and J. Casado Anthocyanin prole and antioxidant capacity of black carrots (Daucus carota L. Ssp. Sativus var. Atrorubens Alef.) from Cuevas Bajas, Spain Journal of Food Composition and Analysis 33 2014 71 76
3. A.M. Andersen, and M. Jordheim Chemistry of flavonoid-based colors in plants M. Lew (Editors-in-Chief), L. Hung-Wen (Editors-in-Chief), Comprehensive natural products II 2010 Elsevier Oxford 547 614 L. A.; 3.16
4. B. Bchir, S. Besbes, R. Karoui, H. Attia, M. Paquot, and C. Blecker Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds Food and Bioprocess Technology 5 5 2012 1840 1850
5. S. Berg, M. Bretz, E.M. Hubbermann, and K. Schwarz Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate Journal of Food Engineering 108 1 2012 158 165
6. S. Ersus, and U. Yurdagel Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier Journal of Food Engineering 80 3 2007 805 812
7. Z. Fang, and B. Bhandari Effect of spray drying and storage on the stability of bayberry polyphenols Food Chemistry 129 3 2011 1139 1147
8. A.F. Faridi Esfanjani, S.M. Jafari, E. Assadpoor, and A. Mohammadi Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate Journal of Food Engineering 165 2015 149 155
9. M.M. Giusti, and R.E. Wrolstad Characterization and measurement of anthocyanins by UV-vis spectroscopy. current protocols in food analytical chemistry 2001 John Wiley & Sons, Inc London
10. K.A. Hemmati Optimization of effective parameters on production of food color from Saffron petals Agricultural Scienses and Technology 13 2 2001 21 28
11. S.A. Hoseini, S.M. Jafari, H.A. Mirzaei, A. Asghari, and S. Akhavan Application of image processing to assess emulsion stability and emulsification properties of Arabic gum Carbohydrate Polymers 126 2015 1 8
12. I. Ignat, I. Volf, and V.I. Popa A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables Food Chemistry 126 4 2012 1821 1835
13. R.L. Jackman, R.Y. Yada, M.A. Tung, and R.A. Speers Anthocyanins as food colorants - A review Journal of Food Biochemistry 11 3 1987 201 247
14. S.M. Jafari, E. Assadpoor, Y. He, and B. Bhandari Encapsulation efficiency of food flavours and oils during spray drying Drying Technology 26 7 2008 816 835
15. D. Jimenez-Aguilar, A. Ortega-Regules, J. Lozada-Ramírez, M. Pierez-Peirez, E. Vernon-Carter, and J. Welti-Chanes Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material Journal of Food Composition and Analysis 24 6 2011 889 894
16. M. Kafi, A. Kocheki, M.H. Rashed, and M. Nassiri Saffron (Crocus Sativus) production and processing Volume 8 2006 Science Publishers New Hampshire, USA
17. H. Karazhiyan, S. Razavi, and G.O. Phillips Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology Food Hydrocolloids 25 5 2012 915 920
18. V. Kaushik, and Y.H. Roos Limonene encapsulation in freeze-drying of gum Arabic and sucrose and gelatin systems LWT - Food Science and Technology 40 8 2007 1381 1391
19. K.M. Khazaei, S.M. Jafari, M. Ghorbani, and A. Hemmati Khakki Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthcyanins and evaluating their stability Charbohydrate polymers 105 2014 57 62
20. K.M. Khazaei, S.M. Jafari, M. Ghorbani, A.H. Kakhki, and M. Sarfarazi Optimization of anthocyanin extraction from saffron petalswith response surface methodology Food Analytical Methods 2015 10.1007/s12161-015-0375-4
21. A. Kirca, M. Auzkan, and B. Cemeroulu Effects of temperature, solid content and pH on the stability of black carrot anthocyanins Food Chemistry 101 1 2007 212 218
22. D. Krishnaiah, R. Sarbatly, and R. Nithyanandam Microencapsulation of Morinda citrifolia L. Extract by spray-drying Chemical Engineering Research and Design 90 5 2011 622 632
23. M. Maskan Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: Colour degradation and kinetics Journal of Food Engineering 72 3 2006 218 224
24. M.-A. Mehrnia, S.-M. Jafaria, B.S. Makhmal-Zadeh, and Y. Maghsoudlou Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification International Journal of Biological Macromolecules 2016 10.1016/j.ijbiomac.2015.12.029
25. H. Rajabi, M. Ghorbani, S.M. Jafari, A.R. Sadeghi, and G. Rajabzadeh Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials Food Hydrocolloids 51 2015 327 337
26. M. Sarfarazi, S.M. Jafari, and G. Rajabzadeh Extraction optimization of saffron nutraceuticals through response surface methodology Food Analytical Methods 8 2015 2273 2285
27. F. Shahidi, and X.Q. Han Encapsulation of food ingredients Critical Reviews in Food Science & Nutrition 33 6 1993 501 547
28. G. Skrede Color quality of blackcurrant syrups during storage evaluated by hunter L′, a′, b′ values Journal of Food Science 50 2 1985 514 517
29. F.C. Stintzing, and R. Carle Functional properties of anthocyanins and betalains in plants, food, and in human nutrition Trends in Food Science & Technology 15 1 2004 19 38
30. R.V. Tonon, C. Brabet, and M.D. Hubinger Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents Food Research International 43 3 2010 907 914
31. S. Xiong, L.D. Melton, A.J. Easteal, and D. Siew Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel Journal of agricultural and food chemistry 54 17 2006 6201 6208