AI Article Synopsis
- * The optimal formulation included 2% guar gum mixed with maltodextrin, resulting in efficient powder production without undesirable particle formation.
- * The resulting blue powders had a total phenolic content of 19.5-26.6 mg of GAE/g DW and exhibited strong antioxidant activity when tested using various methods.
Article Abstract
The present study aimed to prepare blue colored powders from an aqueous extract of cornflower petals. Low temperature (4 °C) aqueous extraction (1:20) and microencapsulation by freeze-drying were performed. A mixture of stabilizers (maltodextrin, guar gum, and lecithin) in a proportion of 10% to the amount of extract was used. The results indicated that the addition of 2% and 4% guar gum to maltodextrin (8-6%) significantly increased the efficiency of the process, but 4% guar gum caused the formation of amorphous particles; therefore, 2% guar gum addition was found to be the most optimal. The FT-IR and FT-Raman band characteristics for guar gum, lecithin, and maltodextrin dominated over those for anthocyanins contained in the powders made from cornflower petals. The blue powders had total phenolic content of 19.5-26.6 mg GAE/g DW. The antioxidant activity of the prepared powders measured by ABTS, CHEL, OH, and RED was high.
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| http://dx.doi.org/10.1016/j.foodchem.2020.128889 | DOI Listing |
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