Microencapsulation of Colors by Spray Drying - A Review

Abstract

Color is one of the important attributes of foods being considered as a quality indicator and determining frequently their acceptance. Many natural pigments like anthocyanin, lycopenes, betalains etc., are subjected to color loss during storage. Hence in order to increase the stability of the natural colorants the technology of microencapsulation is involved. Microencapsulation has been used in recent years for the encapsulation of food ingredients such as flavours, colors, lipids and milk protein. Among various methods used for microencapsulation of colors, the technically feasible and cost effective technique is spray drying. This paper reviews the various concepts of spray drying and various technologies involved in microencapsulation which are considered to be useful parameters for increasing the stability of natural colorants. It also summarizes the most commonly used natural colorants which can be encapsulated.