Preparation and Characterization of Octenyl Succinylated Normal and Waxy Starches of Maize as Encapsulating Agents for Anthocyanins by Spray-Drying

J Food Sci Technol. 2018 Jun;55(6):2279-2287. doi: 10.1007/s13197-018-3145-7. Epub 2018 Apr 27.

Abstract

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (aw) range of 0.11-0.94 at 40 °C.

Keywords: OSA starch; Purple maize anthocyanins; Spray-drying; Stability.