Microencapsulation of anthocyanins from red cabbage

Natural anthocyanin from red cabbage is unstable in food industry. In this study, the response surface methodology (RSM) was used to optimize the microcapsule technology for anthocyanin and microencapsulated anthocyanins stability was also determined. Microcapsule technology was investigated with spray drying technology using anthocyanin freeze-dried in vacuum as core material and the maltodextrin (16-20DE) and gum acacia as wall materials. Optimized encapsulation rate conditions were as follows: relative content of maltodextrin in wall material was 54.48% and the ratios of core material to wall material (RC) was 7.07% and solid contents was 20.33%, respectively. Microencapsulated anthocyanin exhibited better stability when it was exposed to different temperatures compared with the control group