Mikroencapsulation of pepper (Capsicum annuum L.) extract

In this study, producing encapsulated powders from red pepper extracted by spray and freeze drying methods and to examine the physical, chemical and structural properties of the obtained encapsulated powders are aimed. Spray and freeze drying conditions of pepper extract have been optimized using the response surface methodology of the central composite design. Maltodextrin and gum arabic have been used as coating materials in encapsulation. Dry matter, water activity, wettability, bulk density, compacted bulk density, Hausner ratio, carr index, surface color parameters, extractable color (ASTA), redness/yellowness ratio, browning index, XRD, SEM, volatile compound analysis and principal component analysis to volatile compound results (TBA) of encapsulated powders obtained under optimum conditions has been performed. It has been determined that the encapsulation efficiency of the freeze drying method was higher than the spray drying method. The lowest water activity value of the encapsulated powders obtained under optimum conditions was determined in the encapsulated powder produced by freeze drying method. The highest wettability value has been determined in the encapsulated powder obtained by the spray drying method. It has been determined that the encapsulated powders obtained by freeze drying method were at a better level regarding Carr index and hausner ratio. It has been determined that the surface color parameters, ASTA and browning index values increased with drying. It has been determined that the number and amount of volatile compounds have increased with spray and freeze drying of pepper extract. As a result of TBA analysis, it has been determined that the encapsulated powders obtained by spray and freeze drying methods differs from the pepper extract. As a result of SEM analysis, it has been determined that the encapsules obtained by the spray drying method were spherical, regular in shape and had relatively indentations on their surfaces. It has been determined that the encapsules obtained by freeze drying method have irregular, sharp and broken glassy surfaces.