In order to improve the stability of anthocyanin from Lycium ruthenicum Murr, it was produced as microcapsule. Embedding rate, DPPH scavenging activity, anthocyanin content and water activity were used as evaluation indexes to optimize the spray drying process of microcapsule. Besides, physical and chemical properties of microcapsules were analyzed, such as the structure, crystallinity, surface morphology and thermal properties of microencapsulated particles were comprehensively studied by means of infrared spectroscopy, X-ray diffraction, scanning electron microscopy and DSC. It was found that the best preparation technology of microcapsule was as follows: wall material concentration 6%, temperature 157 ℃, injection pump speed 6%. Under this condition, the embedding rate, DPPH clearance rate, anthocyanin content and moisture activity of the microcapsule were 93.4%, 45.41%, 63.04 mg/L, and 0.49, respectively. The core material was successfully embedded in the middle wall of the microcapsule, and the starch-anthocyanin-gelatin polymer was formed. Microencapsulation is an effective technique to improve the stability of anthocyanin, which provides some references for the application of anthocyanin in the food industry.
CHEN Chengli
,
LI Fengquan
,
DIAO Qian
,
CHANG Xinyue
,
DONG Quan
. Optimization and analysis of physical and chemical properties of blackLycium ruthenicum Murr anthocyanin microcapsules[J]. Food and Fermentation Industries, 2020
, 46(5)
: 208
-214
.
DOI: 10.13995/j.cnki.11-1802/ts.022576
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