Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying
In this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (...
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AIMS Press
2023-03-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023019?viewType=HTML |
| _version_ | 1797690823414906880 |
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| author | María Quelal Elena Villacrés Karla Vizuete Alexis Debut |
| author_facet | María Quelal Elena Villacrés Karla Vizuete Alexis Debut |
| author_sort | María Quelal |
| collection | DOAJ |
| description | In this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (140, 160 and 180 ℃) and a laboratory freeze dryer with a −0.8 bar pressure for 4 days. During atomization, the powders presented lower moisture content and water activity with the addition of maltodextrin; however, there were no significant changes in the moisture of the freeze-dried powders. Colorimetric analysis revealed that the luminosity (L) and chroma (C) values changed as maltodextrin concentration increased. The structures of particles were examined by scanning electron microscopy (SEM) SEM, and very different morphological characteristics resulted from the two drying methods. Also, apparent density, hygroscopy and dissolution testing revealed significant differences between the powders. Sangorache antioxidant compounds were preserved to a greater extent by applying low concentrations of the encapsulating agent and by the freeze-drying technique. The natural colorant from sangorache inflorescences could serve as an additive to improve food color in the industry. |
| first_indexed | 2024-03-12T02:04:40Z |
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| id | doaj.art-dea6a127d47f4b77b2b86d94ecb8a8b1 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-03-12T02:04:40Z |
| publishDate | 2023-03-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-dea6a127d47f4b77b2b86d94ecb8a8b12023-09-07T05:54:01ZengAIMS PressAIMS Agriculture and Food2471-20862023-03-018234335810.3934/agrfood.2023019Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-dryingMaría Quelal 0Elena Villacrés1 Karla Vizuete 2Alexis Debut31. Department of Nutrition and Quality National Institute of Agricultural Research Mejía, 1701340, Ecuador1. Department of Nutrition and Quality National Institute of Agricultural Research Mejía, 1701340, Ecuador2. Center of Nanoscience and Nanotechnology, Universidad de Las Fuerzas Armadas ESPE, Sangolquí, EC 1715231, Ecuador2. Center of Nanoscience and Nanotechnology, Universidad de Las Fuerzas Armadas ESPE, Sangolquí, EC 1715231, EcuadorIn this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (140, 160 and 180 ℃) and a laboratory freeze dryer with a −0.8 bar pressure for 4 days. During atomization, the powders presented lower moisture content and water activity with the addition of maltodextrin; however, there were no significant changes in the moisture of the freeze-dried powders. Colorimetric analysis revealed that the luminosity (L) and chroma (C) values changed as maltodextrin concentration increased. The structures of particles were examined by scanning electron microscopy (SEM) SEM, and very different morphological characteristics resulted from the two drying methods. Also, apparent density, hygroscopy and dissolution testing revealed significant differences between the powders. Sangorache antioxidant compounds were preserved to a greater extent by applying low concentrations of the encapsulating agent and by the freeze-drying technique. The natural colorant from sangorache inflorescences could serve as an additive to improve food color in the industry.https://www.aimspress.com/article/doi/10.3934/agrfood.2023019?viewType=HTMLantioxidant capacitycolorantfreeze dryingmicrostructuresangorachespray drying |
| spellingShingle | María Quelal Elena Villacrés Karla Vizuete Alexis Debut Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying AIMS Agriculture and Food antioxidant capacity colorant freeze drying microstructure sangorache spray drying |
| title | Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying |
| title_full | Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying |
| title_fullStr | Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying |
| title_full_unstemmed | Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying |
| title_short | Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying |
| title_sort | physicochemical characterization of sangorache natural colorant extracts a i maranthus quitensis i l prepared via spray and freeze drying |
| topic | antioxidant capacity colorant freeze drying microstructure sangorache spray drying |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2023019?viewType=HTML |
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