Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying

The objective of the present work was to develop a powder colorant for food use by spray drying from a hydroalcoholic extract of black cherry (Syzygium cumini [L.] Skeels). The content of total solids significantly affected the contents of anthocyanins and total polyphenols, while the air inlet temperature influenced (p ≤ 0.05) the spray drying performance. The optimal drying conditions were 165 °C as air inlet temperature and 25% of total solids, which allowed obtaining a powder colorant with total anthocyanin contents between 4273 and 5070 mg/1000 g, total polyphenols from 10,142 to 11,184 mg/1000 g, and a drying yield between 67.14 and 67.7%. The colorant presented 5.65% humidity, 25.2% hygroscopicity, poor fluidity, and high cohesiveness, with a dissolution time of 55 s. The degradation of anthocyanins, adjusted to zero-order kinetics, was directly proportional to the increase in temperature and time. The values of the component a* decreased with increasing temperature and time.