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Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature

Purnamayati, L ; Dewi, EN ; Kurniasih, R A

IOP conference series. Earth and environmental science, 2018-02, Vol.116 (1), p.12076 [Periódico revisado por pares]

Bristol: IOP Publishing

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  • Título:
    Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature
  • Autor: Purnamayati, L ; Dewi, EN ; Kurniasih, R A
  • Assuntos: Carrageenan ; Drying ; Encapsulation ; Inlet temperature ; Maltodextrin ; Microcapsules ; Microencapsulation ; Moisture content ; Phycocyanin ; Scanning electron microscopy ; Spray Drying ; Stability ; Water content
  • É parte de: IOP conference series. Earth and environmental science, 2018-02, Vol.116 (1), p.12076
  • Descrição: Phycocyanin is natural blue colorant which easily damages by heat. The inlet temperature of spray dryer is an important parameter representing the feature of the microcapsules.The aim of this study was to investigate the phycocyanin stability of microcapsules made from Spirulina sp with maltodextrin and κ-Carrageenan as the coating material, processed by spray drying method in different inlet temperature. Microcapsules were processed in three various inlet temperaturei.e. 90°C, 110°C, and 130°C, respectively. The results indicated that phycocyanin microcapsule with 90°C of inlet temperature produced the highest moisture content, phycocyanin concentration and encapsulation efficiency of 3,5%, 1,729% and 29,623%, respectively. On the other hand, the highest encapsulation yield was produced by 130°C of theinlet temperature of 29,48% and not significantly different with 110°C. The results of Scanning Electron Microscopy (SEM) showed that phycocyanin microcapsules with 110°C of inlet temperature produced the most rounded shape. To sum up, 110°C was the best inlet temperature to phycocyanin microencapsulation by the spray dryer.
  • Editor: Bristol: IOP Publishing
  • Idioma: Inglês
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