Abstract:

Response surface methodology was used to optimize the microencapsulation conditions of raspberry
anthocyanins. The optimal microencapsulation conditions for core-to-wall material ratio, grinding time, maltodextrin-togum
Arabic ratio and wall material concentration were 1:15, 50 min, 2:1 and 50% when using a blend of maltodextrin and
gum Arabic as the wall material. Under these conditions, the embedding efficiency of raspberry anthocyanins was 97.75%.
The optimal core-to-wall material ratio, grinding time and wall material concentration for microencapsulation of raspberry
anthocyanins with β-cyclodextrin as the wall material were 1:6, 40 min and 80%, respectively, yielding an embedding
efficiency of only 80.57%. Maltodextrin/gum Arabic blend provided a better wall material for microencapsulation
of raspberry anthocyanins as demonstrated by a comparison between the above results. Microencapsulated raspberry
anthocyanins had better light stability.

Key words: raspberry, anthocyanin, microencapsulation