Gaibor Fabián M, Rodríguez Daliannis, García Mario A, Peraza Carlos M, Vidal Danay, Nogueira Antonio, Casariego Alicia
Universidad de Investigación de Tecnología Experimental Yachay, Imbabura, Ecuador.
Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, 13600 Havana, ZC Cuba.
J Food Sci Technol. 2022 Oct;59(10):4045-4055. doi: 10.1007/s13197-022-05454-9. Epub 2022 Apr 16.
The objective of the present work was to develop a powder colorant for food use by spray drying from a hydroalcoholic extract of black cherry ( [L.] Skeels). The content of total solids significantly affected the contents of anthocyanins and total polyphenols, while the air inlet temperature influenced ( ≤ 0.05) the spray drying performance. The optimal drying conditions were 165 °C as air inlet temperature and 25% of total solids, which allowed obtaining a powder colorant with total anthocyanin contents between 4273 and 5070 mg/1000 g, total polyphenols from 10,142 to 11,184 mg/1000 g, and a drying yield between 67.14 and 67.7%. The colorant presented 5.65% humidity, 25.2% hygroscopicity, poor fluidity, and high cohesiveness, with a dissolution time of 55 s. The degradation of anthocyanins, adjusted to zero-order kinetics, was directly proportional to the increase in temperature and time. The values of the component a* decreased with increasing temperature and time.
本研究的目的是通过喷雾干燥法，以黑樱桃（[L.] Skeels）的水醇提取物为原料，开发一种食品用粉末色素。总固形物含量显著影响花青素和总多酚的含量，而进风温度对喷雾干燥性能有影响（≤0.05）。最佳干燥条件为进风温度165℃、总固形物含量25%，在此条件下可获得总花青素含量在4273至5070毫克/1000克之间、总多酚含量在10142至11184毫克/1000克之间、干燥产率在67.14%至67.7%之间的粉末色素。该色素的湿度为5.65%，吸湿性为25.2%，流动性差且粘性高，溶解时间为55秒。根据零级动力学调整的花青素降解与温度和时间的增加成正比。组分a*的值随温度和时间的增加而降低。
