Abstract

Lakum (Cayratia trifolia) berry is underutilized herbaceous climber containing a huge content of anthocyanin greatly contributing to health benefits. In order to increase its commercial value via deep-processing, this research was conducted at Soc Trang Nanotech laboratory in 2020 to evaluate the microencapsulation of anthocyanin from lakum extract by spray drying under various wall materials (whey protein, soy protein isolate, maltodextrin, cyclodextrin, gum Arabic, xanthan gum, inulin), inlet/outlet air drying temperatures (160/50, 165/55, 170/60, 175/65, 180/70, 185/75, 190/80, °C/°C). The anthocyanin retention, total phenolic content, hygroscopicity and wettability was verified. Results showed that gum Arabic as wall material with inlet/outlet temperature 175/65 °C/°C induced the most desirable attributes of lakum dried powder to achieve the highest anthocyanin retention (74.19%), total phenolic content (197.81 mg GAE/ 100 g), hygroscopicity (12.04%), wettability (0.74 minutes). Meanwhile the lowest anthocyanin retention (57.42%) and total phenolic content (134.20 mg GAE/ 100 g); the highest hygroscopicity (15.78%) and wettability (3.24 minutes) was noticed at whey protein. These findings proved the impact of wall material and inlet/outlet air drying temperature during microencapsulation under optimised spray drying circumstance.