Stability of Anthocyanin from Mulberry Extracts in Alginate Microspheres at High Temperature

Abstract:

The aim of this study was to investigate stabilities of anthocyanins from mulberry fruits extracts in alginate microspheres. The total anthocyanins contents measured from water extracts of mulberry fruits (Chiangmai/Jul cultivars) were at 10.46±0.51 mg/g DW and 15.31±0.86 mg/g DW (Chiangmai/Korat cultivars). At high temperature the extracts lost their anthocyanin contents to 52%wt (at 100°C for 5 hour) and 73%wt (at 121°C for 20 min). Alginate microspheres were prepared using external gelation methods. Sodium alginate solution (2.5%w/v) was sprayed into CaCl₂ solution (0.1M) through a nozzle at N₂ flow rates of 20 L/min. The average bead sizes were at 342.03±3.21µm. Anthocyanins loading on alginate microspheres were at 2.283±0.15 mg/g dry weight. At 80(10h), 100(5h) and 121°C(20min), Anthocyanins retention were at 91%wt, 82%wt and 89%wt, respectively. Adsorption of anthocyanins from mulberry fruit extracts on alginate microspheres resulted in a greater stability at high temperature than that of the free anthocyanins.

• Periodical: Advanced Materials Research (Volume 506)
• Pages: 587-590
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.506.587
• Online since: April 2012
• Authors: R. Yamdech, Pornanong Aramwit, Sorada Kanokpanont
• Keywords: Alginate, Anthocyanin, Micro-Sphere, Mulberry

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