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KMID : 0380620220540020163
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.163 ~ p.170
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Microencapsulation of aronia extract and stability of encapsulated anthocyanins during sulgidduk cooking
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Choi Ye-Ji
Koh Eun-Mi
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Abstract
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Aronia (Aronia melanocarpa cv. Viking) contains high amounts of anthocyanins, which are susceptible to heat.
This study was conducted to identify an efficient coating material for encapsulating aronia extract to enhance the stability of anthocyanins during cooking. Maltodextrin, maltodextrin+gum Arabic, and maltodextrin+carboxymethyl cellulose were chosen as the coating materials, mixed with aronia extract at a ratio of 2:1, and freeze-dried after homogenization. The encapsulated aronia extract was then used as a sulgidduk ingredient. Sulgidduk prepared with the encapsulated aronia had significantly higher values for redness, anthocyanin retention, total phenolic content, and antioxidant activity compared to sulgidduk prepared with non-encapsulated aronia. In addition, the sensory evaluation revealed that sulgidduk prepared with encapsulated aronia produced better color and taste. These results indicate that the encapsulation of aronia extract improved the stability of the anthocyanins in aronia, and encapsulated aronia can be used as a functional colorant in the food industry.
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KEYWORD
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aronia, anthocyanin, microencapsulation, sulgidduk, stability
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