Production and properties of spray-dried Amaranthus betacyanin pigments

Y. Z. Cai*, H. Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

565 Scopus citations

Abstract

Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10 - 25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment containing powder made was superior to commercial red beet powder in physical properties.

Original languageEnglish
Pages (from-to)1248-1252
Number of pages5
JournalJournal of Food Science
Volume65
Issue number7
DOIs
StatePublished - 2000
Externally publishedYes

Keywords

  • Amaranthus
  • Betacyanins
  • Food colorants
  • Spray drying

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