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which is one of the most important group of water-soluble and vascular pigment in nature. This
phytochemical is interested in food and health products, due to the wide range of biological activities
including antioxidant, anti-infl ammatory and activation of immune system. However, the used of
anthocyanin from fruit extract had low stability during processing and storage. The goal of this research
was to prepare and characterize the encapsulated anthocyanin from Mamao by freeze dry technology.
Methods: The fruit extract (1.0 g) was added to 89 g of aqueous solution of 10 % maltodextrin (Wall
material I) and 10% combination between maltodextrin and gum arabic (Wall material II). The mixture
was homogenized and frozen using freeze dryer. The physicochemical properties were characterized
on scanning electron microscope, encapsulation effi ciency (EE), encapsulation yield (EY), pH, color,
moisture content and solubility in water and ethanol. Results: The results demonstrated that the total
anthocyanin content could be loaded to the wall materials and EE was in the range of 90 – 100 %.
The EY was in the range of 90 – 100 %, indicating the encapsulation process did not infl uence on the
loss of active ingredients. Conclusion: The encapsulation processes of fruit extract with suitable wall
material could be applied to create a new innovation for modifi es the effi cacy and stability of fruit extract.
The effi cacy and stability of encapsulated powders in accelerated condition (40 0C, 75 % RH. for 6
months) will be further investigated.
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