말토덱스트린으로 캡슐화한 안토시아닌 색소의 조리 중 안정성

초록

Purpose: This study aimed to analyze the color stability of anthocyanin pigment encapsulated with maltodextrin during cooking. Methods: Different dextrose equivalents of maltodextrin (DE 1, DE 12, DE 20) were used as the coating materials to enhance the color stability of the anthocyanin pigment, and mixed with purple sweet potato or black carrot peel extract at a ratios of 4:1, and freeze-dried after homogenization. The encapsulated anthocyanin powder was then prepared for use as a rice cake ingredient. Results: With an increase in the DE value, encapsulated anthocyanin powder showed higher lightness and redness value(p<0.05). Rice cake prepared with the addition of encapsulated anthocyanin showed no color change at each of the tested storage conditions, and displayed color stability when compared with the non-encapsulated flour. The antioxidant activity of rice cakes prepared with the addition of encapsulated anthocyanin showed higher antioxidant activity than that of rice cakes prepared with non-encapsulated flour. Conclusion: These results suggest that pigment stability can protect the anthocyanin encapsulation of maltodextrin during cooking.

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