Abstract
SummaryMangosteen pericarp anthocyanin‐rich extract (MPA) was encapsulated by maltodextrin dextrose equivalent 20 (MD20) combined with gum arabic (GA), inulin (IN) or pectin (PEC) using spray drying. The highest encapsulation efficiency and anthocyanin content exhibited MD20:PEC and MD20:IN combinations. The MPA‐encapsulated powders had a crystalline‐mixed amorphous structure. Scanning electron microscopy (SEM) analysis showed smooth, round, fine particles. Fourier transform infrared spectroscopy (FTIR) analysis confirmed entrapment of anthocyanins by carrier agents. Thermogravimetric analysis (TGA) revealed a high thermal stability of encapsulated powders at temperatures <200°C and found that encapsulation reduced thermal degradation of anthocyanins. Incorporation of MPA‐encapsulated powders into natural yoghurt produced shelf‐stable naturally coloured product but slightly suppressed the multiplication ofLactobacillus bulgaricus. Encapsulation of anthocyanin‐rich mangosteen pericarp extract using spray drying presents a viable opportunity for food technologists to utilise this source in the development of functional food products.
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