Inulin-whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and...

Area of Science:

• Food Science
• Chemical Engineering
• Materials Science

Background:

• Natural chlorophylls offer a green alternative to synthetic food colorants.
• Limited stability of natural chlorophyll hinders its widespread food industry application.
• Encapsulation techniques are crucial for enhancing chlorophyll's stability.

Purpose of the Study:

• To optimize spray drying conditions for improved natural chlorophyll stability.
• To evaluate the physico-chemical properties of spray-dried chlorophyll microcapsules.
• To assess the performance of chlorophyll microcapsules in a food model system (yogurt).

Main Methods:

• Spray drying was employed for chlorophyll microencapsulation.
• Box-Behnken design was used to optimize spray drying parameters (inlet temperature, wall material ratio, pump rate).
• Physico-chemical properties (encapsulation efficiency, solubility, zeta potential, particle size, thermal stability) and yogurt application were assessed.

Main Results:

• Optimal spray drying conditions achieved 92.3% encapsulation efficiency and 69.4% solubility.
• Microcapsules exhibited enhanced thermal stability and reduced hygroscopicity.
• Chlorophyll microcapsules in yogurt maintained quality and improved apparent viscosity compared to controls.

Conclusions:

• Spray drying is an effective and economical method for stabilizing natural chlorophyll.
• Optimized spray drying parameters are essential for maximizing encapsulation efficiency and product quality.
• Chlorophyll microcapsules show significant potential as a stable, natural green colorant in food products.