Encapsulation of anthocyanin from butterfly pea flowers (Clitoria ternatea L.) extract using foam-mat drying

Abstract

Butterfly pea flower (BPF) is a rich source of anthocyanin, a natural phytonutrient widely used in food and pharmaceutical applications. However, the stability of anthocyanin limits its utilization. This study encapsulates anthocyanin extracted from dried BPF using monoglycerides (MG) as foaming agents and maltodextrin (MD) as stabilizers in foam-mat drying. MG concentrations of 2.5%, 3.5%, and 5.0% and MD content at 10%, 15%, and 20% were conducted at drying temperatures of 60°C, 70°C, and 80°C. According to the findings, increasing MG content promoted foam porosity, reducing drying times. Meanwhile, higher MD amounts improved foam stability and anthocyanin retention in dried particles. Using 3.5% MG and 20% MD at 70°C, up to 210 mg/100 g of anthocyanin was retained, with 98% encapsulation efficiency. The presence of MG could inhibit the activity of Bacillus subtilis. The overall properties of BPF powder were comparable to those of commercial products. As a result, this research could help guide the use of MG in combination with MD in foam-mat drying as an alternative method in the food drying industry.