Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

TLDR

Amaranthus betacyanin extracts were spray‑dried using a range of maltodextrins (10–25 DE) and starches as carriers/coatings at five inlet/outlet temperature settings and four feed solid contents. Higher drying temperatures increased betacyanin loss but only slightly affected storage stability, while the addition of maltodextrins and starches reduced hygroscopicity and improved stability; a 25 DE/10 DE mix extended the predicted half‑life to 63.6 weeks and the resulting powder outperformed commercial red beet powder in physical properties.

Abstract

ABSTRACT: Amaranthus betacyanin extracts were spray‐dried using a range of maltodextrins [10‐25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half‐life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment‐containing powder made was superior to commercial red beet powder in physical properties.