Journal of Food Engineering 80 (2007) 805–812

www.elsevier.com/locate/jfoodeng

Microencapsulation of anthocyanin pigments of black carrot

(Daucuscarota L.) by spray drier
Seda Ersus *, Unal Yurdagel
Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey

Received 23 June 2005; accepted 27 July 2006

Available online 20 November 2006

Abstract

The acidified ethanol extracts of black carrots which has a high anthocyanin content (125 ± 17.22 mg/100 g) were spray dried using a
range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20–23DE) and MDX 29 (28–31 DE)] as a carrier and coating agents, at 3
different inlet/outlet air temperatures with constant feed solid content (20%). Higher inlet/outlet air temperatures caused greater antho-
cyanin loss during spray drying.
The quality attributes of the powders which were produced at optimum drying temperatures (160 C) were characterized by their
anthocyanin content, antioxidant capacity, L*, a*, b*, C* and H values, dry matter content and hygroscopicity. The best dried pigment
containing powder was found where the Glucodry 210 was used as wall material. Scanning electron microscope was used for monitoring
the structures and size (3–20 lm) of the powders. For determination the stability and half-life period of microencapsulated pigments,
samples were stored under different storage temperatures (4 C and 25 C) and light illumination (3000 lx).
 2006 Elsevier Ltd. All rights reserved.

Keywords: Black carrot (Daucus carota L.); Anthocyanins; Antioxidant capacity; Microencapsulation; Spray drier; Powder stability

1. Introduction It has been reported that black carrot (Daucus carota,

There has been an increased interest in the development
of food colorants from natural sources as alternatives to
synthetic dyes because of both legislative action and con-
sumer concern (Giusti & Wrolstad, 1996). Anthocyanins
which are highly colored substances found in plants are
possible for use in food, nutraceutical and pharmaceutical
preparations for having most of the red, purple and blue
colors (Doughall, Baker, Gakh, Redus, & Whittemore,
1998) and have high potential as colorants because of their
low toxicity (Brouillard, 1982). Possibility of the usage of
black carrot anthocyanins as a natural colorant in the pro-
duction of confectionery, jellies, jams, preserves and frozen
desserts was discussed by Birks (1999).
*
Corresponding author. Tel.: +90 535 9594208; fax: +90 232 3427592.
E-mail addresses: seda.ersus@ege.edu.tr, seda1920032004@yahoo.-
com, ersusuyan@yahoo.com (S. Ersus).
L.) has six anthocyanins with only cyanidin as aglycone
(Glassgen, Wray, Dieter, Metzger, & Seitz, 1992). Canbasß
(1985), Harborne (1967), Narayan and Venkataraman
(2000) were studied on the identification of anthocyanins
in Daucus carota, L.
Factors which affect the color and stability of anthocya-
nins include structure and concentration, pH, temperature,
light, presence of copigments, self association, metallic
ions, enzymes, oxygen, ascorbic acid, sugar and their deg-
radation products, proteins and sulphur dioxide (Francis,
1989; Mazza & Miniati, 1993; Rodriguez-Saona, Giusti,
& Wrolstad, 1999). Microencapsulation by using spray
drier is an economical method for preservation of natural
colorants by entrapping the ingredient in a coating material
(Cai & Corke, 2000). Main, Clydesdale, and Francis (1978)
spray dried anthocyanins from three different sources,
Concord grape, cranberry and Rosella calcyces, but there
are no reports on spray dried black carrot anthocyanin
extracts. Maltodextrins are water soluble materials and

0260-8774/$ - see front matter  2006 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2006.07.009
806 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812
protects encapsulated ingredient from oxidation (Shahidi &
Han, 1993), they have low viscosity at high solids ratio and
are available in different molecular weights which provides
different wall densities around the sensitive materials (Cai
& Corke, 2000; Desorby, Netto, & Labuza, 1997; Wagner
& Warthesen, 1995).
The objectives of this study were production of spray
dried anthocyanin extracts from black carrot and to deter-
mine the effects of different spray drying temperatures on
the anthocyanin content of the powders, to evaluate the
effects of maltodextrins with different dextrose equivalent
on the properties of spray dried powders and their storage
stability.
2. Materials and methods
2.1. Materials
Black carrot (Daucus carota L.) samples for pigment
extraction were grown in Mersin-Turkey and transferred
to Ege University, Food Engineering Department pilot
plant in about 25 kg plastic bags which contains holes for
performing respiration and kept at 25 C until further
extraction.
2.2. Carrier agents for spray drying
Maltodextrin MDX 29 (28–31 DE) was obtained from
Sorini Corporation Tbk, Glucodry 210 (20–23 DE) was
from Tate Lyle Amyloum Group, Belgium and Stardri 10
(10 DE) was obtained from A.E. Staley Manufacturing
Company, USA.
2.3. Extraction of anthocyanins from black carrot
Ethanolic extracts of anthocyanins were prepared as fol-
lows: frozen material was ground with Crypto Peerles, Arm-
field type grinder without thawing, twice volume of 96%
ethanol:1.5 N HCl (85:15 v/v) blend was added to black car-
rots to extract anthocyanins and macerated for 8 min in a
blender and samples were transferred to 500 ml balloon
and blender was washed with extra 50 ml extraction solvent
for taking the residue. Extraction was performed where the
extract temperature was kept 35 C with water bath and con-
tinuously stirring was applied by rotary evaporator for 2 h.
Solid part was separated from blend by using filter paper
then filtered extract was passed through Whatman #1 filter
paper by using Buchner funnel with vacuum. Extraction
solvent was evaporated at 50 C under vacuum (Kerkhof
& Thijssen, 1974). The solid residue was dissolved with pure
water until solid content was regulated to 6% by using PR-
100 digital refractometer (Atago Co, Ltd. Japan).
2.4. Preparation of feed mixtures
Carrier agents (MDX 29, Glucodry 210 and SD 10) were
combined with the pigment concentrate (6% solid content)
and stirred to homogeneity with Silverson L4R mixer for
30 min. Maltodextrins were added until reaching to the
20% final solid content. For processed 1 or 2 liters feed
mixtures were prepared.
2.5. Spray drying
The feed mixtures were spray dried in a Lab Plant SD4
spray drier (Lab Plant Ltd., England) with the main cham-
ber (380 mm long · 110 mm). The drier was operated at
three different air inlet/outlet temperatures which are given
in Table 1.
The pomp power was kept at 20% to maintain feed flow
rate 5 ml/min, air blowing and compressor capacities were
maximum. During drying processes, temperature of the
feed mixture was 25 C.
2.6. Pigment powder storage
Pigment powders were stored in brown bottles with
screw caps and placed at 4 C and 25 C to determine
the effects of storage temperatures on anthocyanin con-
tents of powders. Powdered samples were put in
55 · 10 mm petri dishes and exposed to 3000 lx of light
which is measured with digital light measuring device
(Lutron, LX 105) at a constant temperature as 25 C
for determining the light effect. Degradation of anthocya-
nins was followed for 8 weeks of storage and the antho-
cyanin content was analysed weekly according to
Glassgen et al. (1992).
2.7. Moisture and hygroscopic moisture of powders
Moisture of the samples were determined by using vac-
uum oven method 934.06 (Anon, 1995). Moisture gain of
2 g powder samples were measured under saturation solu-
tion of Na2SO4. After 1 week, hygroscopic moisture was
expressed as g of moisture per 100 g dry solids (g/100 g)
to determine hygroscopicity (Cai & Corke, 2000).
2.8. Total anthocyanin content
Purple carrots were extracted by grinding in a blender
with MeOH–HOAc–H2O (50:8:42, MAW). The filtered
extract was used for determination of the anthocyanin con-
tent by measuring absorbance at 530 nm and calculating
Table 1
Operating conditions for spray drying of black carrot anthocyanins
Drying air temperature (C)
Inlet Outlet
160 107 ± 2
180 118 ± 2
200 131 ± 2
 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812 807

with log e = 4.48 for cyanidin 3-galactoside (Glassgen et al., 2.10. Color
1992).
L*, a*, b* color values of the samples were measured
2.9. Antioxidant capacity determination using a spectral photometer (Datacolour, textflash, USA).
After standardization L*, a*, b* values were measured on
2.9.1. Preparation of sample extracts raw, blanched and dried samples. C* for the metric chroma
Fifty grams raw or blanched samples were homogenized and H for the hue angle were calculated by the transfor-
in a blender with 150 ml methanol for 5 min. After recov- mation of the a*and b* the following equations:
ery of homogenate, 75 ml methanol was used for washing 1=2
C  ¼ ða2 þ b2 Þ
the blender and mixed with first homogenate. Mixture
was centrifuged at 4500g for 15 min at room temperature. H  ¼ tan1 ðb =a Þ
Supernatants were filtered using Blue Ribbon no 589 filter
On the chromatic circle, H values are stepped from 0 to
paper. The methanolic extract volume was made up to
360 (megenta red) across a continuously fading hue circle,
250 ml with methanol.
the other reference values of which are 90 (yellow), 180
Dried powder samples (0.40 g) were dissolved in metha-
(bluish green) and 270 (or 90) (blue) (Malien-Aubert,
nol and volume was made up to 100 ml. After centrifuga-
Dangles, & Amiot, 2001).
tion, extract was also filtered by using Blue Ribbon no
589 filter paper.
2.11. Scanning electron microscopy (SEM)
2.9.2. Determination of the scavenging effect on DPPH
Particle structures of the powder microcapsules were
radical
evaluated by JEOL JSM-5200 model (Tokyo, Japan) scan-
The effect of the purple carrot samples and Trolox as a
ning electron microscope. Powders were attached to SEM
reference antioxidant compound on DPPH radical was
stubs using a 2-sided adhesive tape and left in desiccator
estimated according to the procedure described in reference
containing phosphorus pentoxide for 48 h. Samples were
(Brand-Williams, Cuvelier, & Berset, 1995; Parejo, Codina,
coated with 200 Å gold under vacuum before examination.
Petrokis, & Kefalas, 2000). An appropriate dilution series
SEM was operated at 20 kV · 3500.
(1–5 mg of soluble solids/ml at least five different concen-
trations) were prepared for methanolic extract and for
2.12. Physical and chemical analysis
1.0 · 103, 7.5 · 104, 5.0 · 104, 2.5 · 104, 1.0 · 104 M
Trolox in methanol and 0.1 ml of each dilution was added
pH (Anon, 1974), acidity (Anon, 1972), solid content
to 3.9 ml of a 6.0 · 105 M methanolic solution of DPPH,
which is not dissolved in alcohol (Anon, 1991), ash content
followed by vortexing. The reaction was allowed to take
(Anon, 1995), total and invert sugar content (Egan, Kirk,
place in the dark at room temperature to reach steady state
& Sawyer, 1981) analysis were done.
conditions, after which time the decrease in the absorbance
was determined at 515 nm. Methanol was used to zero
2.13. Statistical analysis
spectrophotometer. The absorbance of the DPPH radical
without any sample (control) was measured daily. The
One-way ANOVA test was used for determination of
exact initial DPPH concentration (CDPPH) in the reaction
differences between processes with SPSS 9.5 package pro-
medium was calculated from calibration curve with the
gram. A probability level of p 6 0.05 was considered to
equation
be significant for all statistical procedures. Regression anal-
A(515nm) = 23.92748 · CDPPH (mg/ml) + 7.84459 · 103,
2 ysis was also done between anthocyanin content and anti-
r = 0.99987, as determined by linear regression with con-
oxidant capacity of the samples. All measurements and
taining different concentration of DPPH radical (Brand-
trials were done in duplicate.
Williams et al., 1995; El & Karakaya, 2003).
For each sample concentration tested, the percentage of
DPPH remaining at the steady state was calculated as fal- 3. Results and discussion
lows: DPPHrem% = (DPPH)T/(DPPH)T = 0, where T = 0 is
initial concentration of DPPH and T is the concentration Black carrot was used as a raw material for anthocyanin
of DPPH at steady state. These values were plotted onto extract preparation. According to analysis results the black
another graph showing the percentage of residual DPPH carrot has 11.90 ± 0.14 Brix values where its dry matter
at the steady state as a function of the milligram ratio of was determined as 13.15 ± 0.08 g/100 g fresh weight. In
sample to milligram DPPH. Antiradial activity was defined another research the similar purple carrot’s dry matter con-
as the amount of the sample and Trolox necessary to tent was found 18.85 g/100 g fresh weight (Ersus, Baysal,
decrease the initial DPPH concentration by 50% (Efficient Yurdagel, & El, 2004). It is possible to have different dry
concentration = EC50). The antiradial efficiency (AE) was matter contents because of different climate conditions
calculated as 1/EC50 (Brand-Williams et al., 1995; El & and harvesting time. Alcohol-insoluble dry matter of black
Karakaya, 2003). carrots was determined as 6.50 ± 0.53 g/100 g where the
808 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812
pH value as 6.02 ± 0.04, acidity content as citric acid
0.14 ± 0.01 g/100 g, invert sugar content as 3.80 ± 1.42 g/
100 g, total sugar content as 7.73 ± 0.14 g/100 g, ash con-
tent as 1.2 ± 0.12 g/100 g found. The color values of black
carrots was measured as L*, a*, b* values and found
26.95 ± 3.82, 11.35 ± 8.39, 0.73 ± 0.59, respectively. C*
value was calculated as 11.37 and H value was found cal-
culated 3.68. Malien-Aubert et al. (2001) were mentioned
that the purple carrot at pH 4.0; has H = 2.3 and
C* = 25.6. Our samples had a negative H value which is
ranged 3.68 to 23.96 corresponding to a bluish hue.
The anthocyanin extract of black carrot (6 Brix) was
regulated to 20 Brix as a feed solid content with different
DE maltodextrins as coating agents and spray dried at 160,
180 and 200 C air inlet temperatures and changes of
anthocyanin contents of the powders are given in Fig. 1.
For given inlet temperatures, measured outlet tempera-
tures are given in Table 1. The results were compared for
each maltodextrin separately. It was shown that increased
spray drying temperatures reduced the moisture content
of powders and moisture content ranged from 1.09 to
3.76% for powders where the flow rates were kept constant
as 5 ml/min. Anthocyanin content of the powders spray
dried with MDX 29 was evaluated statistically and at
160 C drying temperature anthocyanin content of powder
was found highest and statistically important at 95% confi-
dence interval according to 180 and 200 C. The same
results were taken for Glucodry 210 as MDX 29 where dry-
ing temperature effect on SD 10 microencapsulation had
not showed any significant effect statistically. Thus, for sys-
tems containing lower DE maltodextrins, up to the 180 C
air inlet temperatures can be used. Cai and Corke (2000)
were also reported that higher drying temperature (>180)
is not suitable for spray drying of betacyanins. So for com-
paring the effect of different DE maltodextrins, air inlet
temperatures at spray drying process kept constant as
160 C. To decrease the air outlet temperature from
107 C to 102 C, feed flow rate was increased to 6.37 ml/
min. Changes in anthocyanin contents of powders which
were dried at 160 C are given in Fig. 2.
Anthocyanin content (mg/100g dry
600
500
400
matter)
300
200
100
0 researchers (Camire, Chaovanalikit, Dougherty, & Briggs,
MDX 29 Glucodry 210 SD 10
Fig. 1. Anthocyanin contents of the microencapsulated powders which
are spray dried with different DE maltodextrins at 160, 180 and 200 C air
inlet temperature.
Anthocyanin content (mg/100g
feed flow rate: 6.37 ml/min, air outlet: 103˚ C
700
600
500
400
DM)
160˚ C
300
200
100
0
MDX 29 Glucodry 210 SD 10
Fig. 2. Anthocyanin content of microencapsulated powders which are
spray dried with different DE maltodextrins at 160 C constant air inlet
temperature.
Because of the increase in feed flow rate, moisture con-
tents of the powders were also increased and found 5.50%
for MDX 29, 5.48% for Glucodry 210 and 6.03% SD 10.
The anthocyanin content of the powders which are micro-
encapsulated with Glucodry 210 (630 mg anthocyanin/
100 g dry matter of powder) was found 28.45% higher
than MDX 29 and SD 10 and this difference was found
statistically important at the 95% confidence level. Main
et al. (1978) were also spray dried grape concentrate with
10–13 DE maltodextrin and found anthocyanin content as
492 mg/100 g dry powder. When the outlet air tempera-
ture was decreased from 107 C to 102 C at 160 C con-
stant air inlet drying temperatures, anthocyanin contents
of powders was increased (36.83% for MDX 29, 16.05%
for Glucodry 210, 7.9% for SD 10). This results revealed
that higher DE maltodextrins are more sensitive to higher
outlet air temperatures because lower molecular weight
maltodextrins contained shorter chains and oxidation
reactions of aldehydes at the open sides of the molecules
may lead to structural deformations during heating pro-
cesses. As a result for 20% feed solid content and 160–
180 C drying temperatures, black carrot anthocyanins
can be microencapsulated with 20–21 DE Glucodry 210.
Wagner and Warthesen (1995) were found 15 DE hydro-
lysed starch provided higher stability according to 4 DE,
25 DE and 36.5 DE for surface carotene retention of car-
rot coagulum.
The anthocyanin content and EC50 values of samples
are given in Table 2. According to the Pearson correlation
test results between total anthocyanin content and EC50
values of samples, correlation coefficient was found to be
0.957 where the correlation is significant at the 0.05 level
(2-tailed). Negative correlation value means with the
160˚ C
increasing anthocyanin content, EC50 value decreases so
180˚ C
200˚ C
the necessary amount of sample needs to decrease the ini-
tial DPPH concentration (EC50) by 50% becomes lower
(Brand-Williams et al., 1995; Parejo et al., 2000; Sanchez-
Moreno, Larrauri, & Saura-Calixto, 1998). Previous
2002; Moyer, Hummer, Finn, Frei, & Wrolstad, 2002;
Wang, Cao, & Prior, 1997) reported antioxidant activity
has high correlation with anthocyanin content and total
phenolic composition of food materials.
 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812 809

Table 2
EC50, antiradial efficiency and correlation coefficients of samples
Samples Anthocyanin content (mg/100 g) EC50A AEB SlopeC Correlation coefficient
d
Black carrot 125.17 ± 17.22 30.23 ± 1.65 0.033 0.037 0.994
Anthocyanin extract (6 Brix) 2721.61 ± 5.92 2.74 ± 0.21a 0.365 0.220 0.997
Anthocyanin powder microcapsulated with MDX 29 482.96 ± 1.46 23,64 ± 0.50c 0.042 0.029 0.990
Anthocyanin powder microcapsulated with Glucodry 210 630.92 ± 15.71 17.12 ± 0.85b 0.058 0.040 0.999
Anthocyanin powder microcapsulated with SD 10 499.39 ± 22.23 22.88 ± 0.69c 0.044 0.029 0.989
Trolox 0.107a 9.34 8.305 0.952
a–d
Different letters in the same column indicate significant difference at p 6 0.05.
A
Efficient concentration (EC50: mg sample/mg DPPH).
B
Antiradial efficiency (AE: 1/EC50).
C
Exponential regression, ln(DPPHrem%) = x (mg sample/mg DPPH) + y.

Changes in color of microencapsulated powder with dif- storage temperature and light. The anthocyanin contents
ferent DE maltodextrins are compared in Table 3. of encapsulated powders were decreased by 33% at the
Differences in DE of maltodextrins had significant effects end of 64 days storage period at 25 C (Fig. 3). At 4 C
(p 6 0.05) on L* values. With decreasing DE, L* values of storage temperature, loss of anthocyanins was determined
powders were increased. a* and C* values of samples with as 11% (Fig. 4).
MDX 29 were found to be significantly lower than the sam-
ples produced with Glucodry 210 and SD 10. No changes
were found on b* values of samples statistically. H values
of MDX 29 samples were found to be higher according to Anthocyanin content (mg/100 g) 700
other samples and difference was found statistically impor-
600
tant. Higher a* and lower H indicates bright and purple
shade of red colour. It is concluded with increasing DE, col- 500
our of anthocyanins becomes more pale color. SD10
400
The hygroscopic moisture of spray dried powders was Glu210
increased with increasing DE value of maltodextrin, hygro- 300
MDX29
scopic moisture of samples is shown in Table 4 which ran-
200
ged from 72.83 to 83.33%. Lower molecular weight
maltodextrins contained more hydrophilic groups (Cai & 100
Corke, 2000).
0
0 7 15 22 29 36 43 52 57 64
3.1. Storage stability evaluation
Time (day)
Stability of anthocyanins in spray dried microencasu- Fig. 3. Storage stability of anthocyanins encapsulated in different DE
lated powders was evaluated under various conditions of maltodextrins by spray drier at +25 C.

Table 3
L*, a*, b*, C* and H values of microencapsulated powders
Microencapsulated powders with different DE maltodextrins Production L* a* b* C* H
a d f
MDX 29 1 50.69 ± 0.38 26.02 ± 0.30 5.91 ± 0.19 26.68 ± 0.26g 12.79 ± 0.53i
2 50.68 ± 0.41a 24.42 ± 0.69d 5.50 ± 0.27f 25.04 ± 0.09g 12.69 ± 0.60i
Glucodry 210 1 53.82 ± 0.21b 29.16 ± 0.19e 5.83 ± 0.17f 29.74 ± 0.22h 11.31 ± 0.28k
2 54.46 ± 0.25b 29.23 ± 0.02e 5.21 ± 0.02f 29.69 ± 0.02h 10.10 ± 0.06k
SD 10 1 55.91 ± 0.28c 29.53 ± 0.35e 5.18 ± 0.07f 29.98 ± 0.33h 9.95 ± 0.21k
2 56.82 ± 0.18c 31.11 ± 0.22e 5.08 ± 0.20f 31.52 ± 0.25h 9.28 ± 0.30k
a–k
: Different letters in the same column indicate significant difference at p 6 0.05.

Table 4
The properties of spray dried pigment powders
Microencapsulated powders with different DE maltodextrins spray dried Total dry matter content (g/100 g) Hygroscopic moisture (g/100 g)
at 160 C air inlet/102 C air outlet temperature
MDX 29 94.53 ± 0.58 83.33
Glucodry 210 93.97 ± 0.56 76.64
SD 10 94.51 ± 0.79 72.83
810 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812

700 stants and half life values of reactions were determined.

Anthocyanin content (mg/100 g)

Previous works on anthocyanin degradation showed that

600
reaction followed in first order degradation kinetics (Calvi
500 & Francis, 1978; Cemeroğlu, Velioğlu, & Isßık, 1994; Kırca,
SD10 Özkan, & Cemeroğlu, 2003; Markasis, 1974). An increase
400
Glu210 in storage temperature led to an increase in rate constants.
300 MDX29 Rate constants were predicted with the use of equations as
log (Co/Ct) = k · t and t1/2 = ln 0.5/k where k is the slope,
200 Co is the initial anthocyanin content, Ct is the anthocyanin
100
content at a specific time and t is time. Half life (t1/2) values
were then determined and are given in Table 5.
0
0 7 15 22 29 36 43 52 57 64
Time (day)

Fig. 4. Storage stability of anthocyanins encapsulated in different DE

maltodextrins by spray drier at +4 C.

At the end of 8 weeks storage period, the pink color of

the samples was not changed at 4 C where it was turned to
brown color at 25 C. The kinetics of degradation of antho-
cyanins were monitored over the storage period, rate con-

Table 5
Kinetic degradation data for SD 10, Glucodry 210 and MDX 29 spray
dried microencapsulated powders under different storage conditions
Storage Microencapsulated k (103 day1) t1/2
conditions sample with (month)
maltodextrins
+4 C SD 10 0.8 28
Glucodry 210 0.8 28
MDX 29 0.9 25
+25 C SD 10 2.3 10
Glucodry 210 2.3 10
MDX 29 2.5 9
Light exposure SD10, Glucodry 210, 2.4 9
(3000 lx at 25 C) MDX 29

700
Anthocyanin content (mg/100 g)

600

500

400 SD 10
Glu 210
300 MDX 29

200

100

0
0 7 15 22 29 36 43 52 57 64
Tim e (day)

Fig. 5. Storage stability of anthocyanins encapsulated in different DE Fig. 6. Micrographs of microcapsules of spray dried powders of black
maltodextrins by spray drier exposed to 3000 lx of light at a 25 C constant carrot anthocyanin pigments containing various wall materials (a) MDX
temperature. 29, (b) Glucodry 210, (c) SD 10.
 S. Ersus, U. Yurdagel / Journal of Food Engineering 80 (2007) 805–812
Half life of anthocyanins at 4 C storage temperature was
found 25 months where it is 10 months for 25 C storage tem-
perature. Light exposure at 25 C caused 9 months half lives
for samples where the degradation was caused both light and
temperature effect. Changes in anthocyanin contents of
powders under 3000 lx light exposure are shown in Fig. 5.
No effect was found between microencapsulated pow-
ders with usage of different maltodextrin types as a wall
material during storage period.
3.2. Particle size and microstructure
SEM migrographs of particles which were spray dried at
160 C air inlet temperature with 20 Brix feed solid levels
showed that the particle size of powders ranged from 3 lm
to 20 lm approximately (Fig. 6).
All of the spray dried capsules containing maltodextrins
with different dextrose equivalent looked like smooth
spheres. It was found that the particles microencapsulated
with MDX 29 showed less resistance to the applied vacuum
during experiment.
4. Conclusion
For spray drying of black carrot anthocyanins, higher
air inlet temperatures (>160–180 C) caused more anthocy-
anin losses. 20–21 DE maltodextrin which is Glucodry 210
as a wall material gave the highest anthocyanin content
powder at the end of drying process. As a natural colorant
in powder form from black carrot anthocyanins, the possi-
bility of maltodextrin usage as a wall material and spray
drying technology were discussed in that study. Storage
at 4 C increased half life of spray dried anthocyanin pig-
ments 3 times according to 25 C storage temperature.
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