Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability.

ABSTRACT: The encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL^-1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltodextrin and Arabic gum) in different proportions (1:1, 2:1 and 1.5:2.5 (w/w)). The microparticles produced by freeze-drying and spray-drying were studied according to the concentration of the dye, the encapsulation efficiency, the process yield, the solubility and the colour of the powders. The dye extracts are released from the microparticles at differe

SUBMITTER: Serrano C 

PROVIDER: S-EPMC10138003 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature