Stability of Anthocyanins Encapsulated from Purple Sweet Potato Extract Affected by Maltodextrin Concentration

Abstract

AbstractMicroencapsulation is a method for protecting anthocyanin from degradation and external environment. This study aims to characterize microcapsules prepared from purple sweet potato (Ipomoea batatas L.) extract. In this research, the effect of maltodextrin (MD, DE 10–15) concentration as a wall material on the physicochemical properties of microwave‐assisted, encapsulated purple sweet potato extract (PSPE) is investigated. Organoleptic, moisture content, particle size, particle size distribution, encapsulation efficiency, and total anthocyanin content (TAC) are evaluated for microcapsules. The stability of the microencapsulated product is determined on different pH (3, 5, and 7) and temperature (35, 75, and 115 °C) for 21 and 5 days. The result shows that moisture content, particle size, TAC, and encapsulation efficiency of the microcapsules are significantly increased (p < 0.01) as the MD concentration increases. Microcapsules produced with highest maltodextrin concentration exhibits higher stability on the pH 7 at 115 °C than others. Maltodextrin DE 10–15, in high concentration increases the stability of anthocyanin from PSPE.