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    Microencapsulation of natural blue dye from butterfly pea (Clitoria ternatea L.) flowers: The application of different carriers

    Year: 2022

    Journal: J. Food Process Preserv., Volume 46, APR

    Authors: Fuzetti, Caroline Gregoli; de Castilhos, Mauricio Bonatto Machado; Nicoletti, Vania Regina

    Organizations: Conselho Nacional de Desenvolvimento Cientifico e Tecnologico; Fundacao de Amparo a Pesquisa do Estado de Sao Paulo; National Council for Scientific and Technological Development; Sao Paulo Research Foundation

    The blue butterfly pea (Clitoria ternatea L.) flowers have been traditionally used as food colorants and source of anthocyanins and other flavonoids, particularly as antioxidants. Encapsulation aims at preserving natural pigments from several factors that cause their degratation. This work aimed at producing powdered butterfly pea flower extract by spray drying, using maltodextrin, cassava starch, and gelatin as carrier agents, generating a product ready to use, easy to handle, and with long shelf life. Physicochemical and colorimetric properties of the powders were assessed, resulting in high anthocyanin retention (>90%), good solubility (around 99%), low moisture (less than 5%), and good reconstitution property, with color attributes very similar to the original extract at different pHs. Gelatin-maltodextrin blended formulations resulted in powders with the best physicochemical and morphological characteristics, as well as better color preservation. Practical applications This study investigated the production by spray drying of a powdered, natural blue dye extracted from butterfly pea (Clitoria ternatea L.) flowers, using maltodextrin, cassava starch, and gelatin as carrier agents, obtaining a product that is easy to handle, ready to use, and with a long shelf life. The produced powders showed high anthocyanin retention, good solubility, low moisture and good reconstitution properties, with color attributes very similar to the original extract at different pHs. The formulation using maltodextrin-gelatin blend resulted in the powder with the best physicochemical and morphological characteristics, in addition to better color preservation, enabling its application as natural colorant in food, beverages, pharmaceuticals, and cosmetics.
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