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Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying

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Abstract

Carotenoids, chlorophylls, betalains and anthocyanins from natural sources have gained popularity due to the benefits to the health of consumers and their multiple uses in the food and other industries. Specifically in the food industry, these pigments are used or could be used as food colorants; however, their use could be affected by environmental factors endangering their stability. Microencapsulation by spray drying is a technique that helps to preserve pigments after incorporating a coating or carrier agent that protects and eases their integration to foods. This review describes the different steps (extraction, pretreatments of the extract, homogenization of the encapsulated agent, spray drying, and stability of the powder obtained) by which microencapsulated pigments can be obtained from different natural sources. In addition, mathematical methods are analyzed to explore how the different parameters affect the drying associated responses. The use of some common and uncommon encapsulating agents is also discussed. It is also mentioned the obtention of some pigments with the spray drying technic. Finally, a section about the uses of microencapsulated pigments in recent years is included.

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Funding

Author Jiménez-González received financial support for his PhD studies from Universidad de las Americas Puebla (UDLAP) and the National Council for Science and Technology (CONACyT) of Mexico.

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  1. Depto. Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Ex Hda. Sta. Catarina Mártir, San Andrés, 72810, Cholula, Puebla, Mexico

    Oscar Jiménez-González & José Ángel Guerrero-Beltrán

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  1. Oscar Jiménez-González
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Jiménez-González, O., Guerrero-Beltrán, J.Á. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. Food Eng Rev 13, 769–811 (2021). https://doi.org/10.1007/s12393-021-09288-7

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