Vol. 7, Issue 1 (2019)
Microencapsulation of lycopene rich cherry tomato powder using spray drying
Author(s): Aswathy S, Suresha GJ, Sneha N and Sadananda GK
Abstract: An attempt was made to optimize the processing variables viz., inlet air temperature (140 and 160˚C), feed flow rate (6 and 10 ml/min) and maltodextrin (10 and 20%) on efficacy of microencapsulation of cherry tomato juice powder. The results suggest, processing variables influence the physico-chemical qualities of the microencapsulated cherry tomato powder. The results on chemical parameters of the microencapsulated varied in different treatments viz., TSS recorded a range from 42.96 to 64.66 ºB; pH from 4.65-4.88; titratable acidity from 0.47-1.05; ascorbic acid from 51.84-111.11 mg/100g; lycopene content from 0.10 to 0.22 mg/100g; and antioxidant activity from 633.66 to 1182.83 µg/ml. With regard to physical parameters moisture content recorded a range from 5.77 to 7.84 %; water activity 0.31 to 0.50; L*: 83.36-97.87; a*: 0.80-4.13; b*: 20.57-30.51; and particle size from 516nm to 2682nm. Powder with lowest particle size resulted in good surface morphological characteristics with more homogenous capsules having smooth surfaces, few wrinkles and less agglomeration.
Fig. 1: Particle size distribution of microencapsulated cherry tomato powder at different processing variables
Fig. 2: SEM images of microencapsulated cherry tomato powder at magnifications (500X and 1000X)
Pages: 2270-2277 | 373 Views 74 Downloads
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How to cite this article:
Aswathy S, Suresha GJ, Sneha N, Sadananda GK. Microencapsulation of lycopene rich cherry tomato powder using spray drying. Int J Chem Stud 2019;7(1):2270-2277.
