ANTIOXIDANT, COLOR, AND SENSORY PROPERTIES OF APPLE JUICES COLORED WITH SAFFRON MICROCAPSULES
Keywords:Crocus Sativus, Bioactivity, Sensorial properties, Microencapsulation retention, Food model systems
Saffron, containing carotenoids such as crocin, is a natural colorant with potential uses in food and pharmaceutical products and health benefits. In this study, the water-soluble crocin, the color substance of saffron was produced with spray-drying microencapsulation by maltodextrin as a wall material. The saffron before and after microencapsulation was researched in terms of physicochemical properties (moisture content and color values), total phenolic and flavonoid compounds, antioxidant capacity, and microencapsulation retention. Also, the bioactive and sensory properties in a model beverage obtained by adding these saffron microcapsules to apple juices in different proportions (30-180 ppm) were investigated. The result of the study showed that coloring apple juice with the lowest dose of 30 ppm saffron microcapsules improved its bioactive compounds, antioxidant activity, color, and overall flavor. This is the first study to use saffron microcapsules as a colorant and the results show that saffron microcapsules can be used as colorants and enrichments in food formulation.
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