Spray Drying for Production of Food Colors from Natural Sources

Abstract

Color is one of the visual properties that results from the spectral distribution of light. Color is an important factor in the textile industry, plastic industry, and is especially important in food industries due to its role in determining the acceptability of food products by consumers. Natural colorant is a colorant that is derived, synthesized, and accumulated in plants, fungi, or microorganisms in biological systems, including organic compounds. Spray drying can also be used as an encapsulation method to improve stability of the ‘‘active’’ materials within a protective matrix, especially for sensitive and functional food components, such as natural food colorants. The spray-drying technique, which provides the rapid water evaporation from the droplets, is one of the most commonly used technique used for drying heat sensitive materials, such as pharmaceuticals and natural components. Inlet drying air temperature is an important variable for final product quality, processes, and energy efficiency in the spray-drying process.