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245	1	0	_aMicroencapsulation of phycocyanin by spray-drying method: Effect of process parameters and wall materials
490	0		_vJournal of Food Processing and Preservation, 46(4), p.e16434, 2022
520	3		_aSpray-drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions - wall material type, ratio, and inlet-air temperature - on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80-3.18 percent and 0.15-0.24, respectively. The product with the largest particle size was 19.44 ?m. Size distribution values were in 1.87-6.05. Optimum process condition was determined as 34.4 percent maltodextrin, 65.6 percent whey protein isolate, and 167.6°C inlet temperature. Moisture content (2.35 percent), aw (0.18), Tg (58.25°C), D[4,3](11.92 ?m), size distribution (2.016), color properties (L*: 79.37, a*: ?6.69, b*: ?5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11 percent)of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process.
650	1	4	_aCHEMICAL PROPERTIES
650	1	4	_aDEGRADATION
650	1	4	_aEFFICIENCY
650	1	4	_aEMULSIFICATION
700	1	2	_aIlter, I.
700	1	2	_aKoç, M.
700	1	2	_aDemirel, Z.
700	1	2	_aConk Dalay, M.
700	1	2	_aKaymak Ertekin, F.
856	4	0	_uhttps://drive.google.com/open?id=1oAOJyl4R9GzFvcpYT6P-SEnAj-LVWSXg&usp=drive_copy _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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