Abstract
In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.
Highlights
The colour pigments found in foods deteriorate as a result of the processing techniques and heat treatments applied to the product, and subsequent colour losses occur
After the emulsion prepared with red beet concentrate and coating materials was dried at different drying temperatures in the spray dryer, the reaction rate constant and activation energy values were calculated by examining the change in red Colour according to Lambert Beer law
After the emulsion prepared with red beet concentrate and coating materials was dried at different drying temperatures in the spray dryer, the reaction rate constant k1 and activation energy values were calculated by examining the change in red colour according to Lambert Beer law
Summary
The colour pigments found in foods deteriorate as a result of the processing techniques and heat treatments applied to the product, and subsequent colour losses occur. For this reason, synthetic or natural colouring agents are used to improve the appearance of the product, increase its quality and provide colour uniformity in different productions. Betalains are water-soluble nitrogen-containing pigments consisting of two structural groups These pigments are red-purple betacyanine and yellow-orange betaxanthines. Gulsever Neslihan and Karatas Sukru: Encapsulated of Red Beet Colour Changes During Spray Drying equivalent (DE) maltodextrins, carbohydrates such as sucrose, amylose, polydextrose; proteins such as gelatine, whey proteins (caseinate, casein); lipids such as candles, glycerine; gums (gum arabic, alginates) are used as coating materials [7]. The purposes of this research was to investigate the red color of beet concentrate changes when was encapsulated with tapioca maltodextrin (DE10), citric acid, monoglycerides and lecithin and sunflower oil during spray drying at 150, 160 and 170°C and to determine encapsulated powder size by scanning electron microscope
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