Innovation Owner
Miss WORAWAN PROMMA
Student
Details
This study investigates the encapsulation of anthocyanins in W/O/W emulsions and spray-drying processes to enhance stability against light, temperature, and pH changes.
This study aims to investigate the encapsulation of anthocyanins in water-in-oil-in-water (W/O/W) emulsions and their spray-drying process to enhance anthocyanin stability against external factors such as light, temperature, and pH changes.
- Preparation: The W/O/W emulsion was prepared using suitable surfactants.
- Spray-Drying: The process was conducted at an inlet temperature of 120–140°C and an outlet temperature not lower than 80°C.
- Findings: The composition ratios of water, oil, and surfactants significantly influenced the physical and chemical properties of the emulsion, as well as the encapsulation efficiency.
The spray-dried W/O/W emulsion demonstrated effective anthocyanin retention and improved long-term stability, making it applicable for food and health-related products.
Objective
To study the preparation of water-in-oil-in-water emulsions for anthocyanin encapsulation and analyze how component ratios affect particle size, moisture, and efficiency.
- To study the preparation of water-in-oil-in-water (W/O/W) emulsions for the encapsulation of anthocyanins.
- To study the proportions of water, oil, and surfactants in W1/O emulsions that affect particle size, moisture content, and encapsulation efficiency.