Encapsulated of Red Beet Colour Changes During Spray Drying

Gulsever Neslihan; Karatas Sukru

doi:doi:10.11648/j.ijfet.20200402.11

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Encapsulated of Red Beet Colour Changes During Spray Drying

Gulsever Neslihan, Karatas Sukru

Published in International Journal of Food Engineering and Technology (Volume 4, Issue 2)

Received: 23 July 2020 Accepted: 5 August 2020 Published: 27 August 2020

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Abstract

In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn^-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t_1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.

Published in	International Journal of Food Engineering and Technology (Volume 4, Issue 2)
DOI	10.11648/j.ijfet.20200402.11
Page(s)	13-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Red Beet, Encapsulation, Spray Dry, Activation Energy, Electron Microscope

References

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[17]	Yeşil, S. (2018). Süs Elması Antosiyaninlerinin Enkapsülasyonu ve Termal Stabilitesinin Belirlenmesi. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Entitüsü, 48.
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APA Style

Gulsever Neslihan, Karatas Sukru. (2020). Encapsulated of Red Beet Colour Changes During Spray Drying. International Journal of Food Engineering and Technology, 4(2), 13-17. https://doi.org/10.11648/j.ijfet.20200402.11

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ACS Style

Gulsever Neslihan; Karatas Sukru. Encapsulated of Red Beet Colour Changes During Spray Drying. Int. J. Food Eng. Technol. 2020, 4(2), 13-17. doi: 10.11648/j.ijfet.20200402.11

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AMA Style

Gulsever Neslihan, Karatas Sukru. Encapsulated of Red Beet Colour Changes During Spray Drying. Int J Food Eng Technol. 2020;4(2):13-17. doi: 10.11648/j.ijfet.20200402.11

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@article{10.11648/j.ijfet.20200402.11,
  author = {Gulsever Neslihan and Karatas Sukru},
  title = {Encapsulated of Red Beet Colour Changes During Spray Drying},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {13-17},
  doi = {10.11648/j.ijfet.20200402.11},
  url = {https://doi.org/10.11648/j.ijfet.20200402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.11},
  abstract = {In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.},
 year = {2020}
}

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TY  - JOUR
T1  - Encapsulated of Red Beet Colour Changes During Spray Drying
AU  - Gulsever Neslihan
AU  - Karatas Sukru
Y1  - 2020/08/27
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.11
DO  - 10.11648/j.ijfet.20200402.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 13
EP  - 17
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.11
AB  - In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.
VL  - 4
IS  - 2
ER  -

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Author Information

Gulsever Neslihan

Engineering Faculty, Food Engineering Department, ?stanbul Ayd?n University, Istanbul, Turkey
Karatas Sukru

Engineering Faculty, Food Engineering Department, ?stanbul Ayd?n University, Istanbul, Turkey

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Plain Text BibTeX RIS

APA Style

Gulsever Neslihan, Karatas Sukru. (2020). Encapsulated of Red Beet Colour Changes During Spray Drying. International Journal of Food Engineering and Technology, 4(2), 13-17. https://doi.org/10.11648/j.ijfet.20200402.11

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ACS Style

Gulsever Neslihan; Karatas Sukru. Encapsulated of Red Beet Colour Changes During Spray Drying. Int. J. Food Eng. Technol. 2020, 4(2), 13-17. doi: 10.11648/j.ijfet.20200402.11

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AMA Style

Gulsever Neslihan, Karatas Sukru. Encapsulated of Red Beet Colour Changes During Spray Drying. Int J Food Eng Technol. 2020;4(2):13-17. doi: 10.11648/j.ijfet.20200402.11

Copy | Download

@article{10.11648/j.ijfet.20200402.11,
  author = {Gulsever Neslihan and Karatas Sukru},
  title = {Encapsulated of Red Beet Colour Changes During Spray Drying},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {13-17},
  doi = {10.11648/j.ijfet.20200402.11},
  url = {https://doi.org/10.11648/j.ijfet.20200402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.11},
  abstract = {In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Encapsulated of Red Beet Colour Changes During Spray Drying
AU  - Gulsever Neslihan
AU  - Karatas Sukru
Y1  - 2020/08/27
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.11
DO  - 10.11648/j.ijfet.20200402.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 13
EP  - 17
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.11
AB  - In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.
VL  - 4
IS  - 2
ER  -

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