Storage Stability of Encapsulated Black Carrot Powder Prepared using Spray and Freeze-Drying Techniques

dc.contributor.authorMurali, Subramani
dc.contributor.authorKar, Abhijith
dc.contributor.authorPatel, Avinash Singh
dc.date.accessioned2021-03-16T07:05:32Z
dc.date.available2021-03-16T07:05:32Z
dc.date.issued2019
dc.description.abstractThe present study was aimed to investigate the storage stability encapsulated black carrot powder obtained under the optimized conditions of spray drying of 150 °C of inlet air temperature and freeze-drying with maltodextrin, gum arabic and tapioca starch as the combined carrier materials. Effect of two types of vial as a storing material viz., transparent and amber colored was used in this study and study was observed for the period of 90 days. Anthocyanin content, antioxidant activity, total color change and half-life period were monitored at 15 days interval throughout the storage period. The anthocyanins degradation rate followed first order kinetics. The storage half-life of spray and freeze-dried encapsulated material stored under airtight amber color vials was predicted up to 130 and 155 days with total degradation kinetics of 33% and 38%. However, the storage self-life spray and freeze-dried encapsulated material stored under airtight transparent vial was predicted up to 109 and 134 days with total antocyanin degradation of 37% and 43%, respectively.en_US
dc.identifier.citationhttp://dx.doi.org/10.12944/CARJ.7.2.14en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4772
dc.language.isoenen_US
dc.publisherCurrent Agriculture Research Journalen_US
dc.subjectAnthocyanin Stabilityen_US
dc.subjectAntioxidant Activityen_US
dc.subjectDegradation Kineticsen_US
dc.subjectFreeze Dryingen_US
dc.subjectSpray Dryingen_US
dc.titleStorage Stability of Encapsulated Black Carrot Powder Prepared using Spray and Freeze-Drying Techniquesen_US
dc.typeArticleen_US
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