Microencapsulation of lycopene rich cherry tomato powder using spray drying

Abstract

An attempt was made to optimize the processing variables viz., inlet air temperature (140 and 160˚C), feed flow rate (6 and 10 ml/min) and maltodextrin (10 and 20%) on efficacy of microencapsulation of cherry tomato juice powder. The results suggest, processing variables influence the physico-chemical qualities of the microencapsulated cherry tomato powder. The results on chemical parameters of the microencapsulated varied in different treatments viz., TSS recorded a range from 42.96 to 64.66 oB; pH from 4.65-4.88; titratable acidity from 0.47-1.05; ascorbic acid from 51.84-111.11 mg/100g; lycopene content from 0.10 to 0.22 mg/100g; and antioxidant activity from 633.66 to 1182.83 µg/ml. With regard to physical parameters moisture content recorded a range from 5.77 to 7.84 %; water activity 0.31 to 0.50; L*: 83.36-97.87; a*: 0.80-4.13; b*: 20.57-30.51; and particle size from 516nm to 2682nm. Powder with lowest particle size resulted in good surface morphological characteristics with more homogenous capsules having smooth surfaces, few wrinkles and less agglomeration.