Abstract: One-factor-at-a-time combined with orthogonal array design method was employed to optimize the microencapslation condition of athocyanins extracted from the fruits of Berberis kaschgarica Rupr with 80% acidified aqueous ethanol solution three times for 15 min each time under the assistance of ultrasonic. The optimal microencapslation conditions for maximizing the microencapsulation efficiency of athocyanins from the fruits of Berberis kaschgarica Rupr were core-to-wall material ratio 1:5, maltodextrin-to-β-cyclodextrin ratio 1:6, solid content 30%, gum acacia amount 1.0%, inlet air temperature 160 ℃, and outlet air temperature 80 ℃. Athocyanins from the fruits of Berberis kaschgarica Rupr showed an increase in the stability towards light, temperature, carbohydrates, reducing agents, oxidants and metal ions after microencapsulation.

Key words: Berberis kaschgarica Rupr, anthocyanin, microencapsulation, stability