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Encapsulation of Anthocyanins in Spray-Dried W/O/W Emulsion

Abstract

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. The W/O/W emulsion was prepared using suitable surfactants and dried using a spray dryer at an inlet temperature of 120–140°C and an outlet temperature not lower than 80°C. The results showed that the composition ratios of water, oil, and surfactants significantly influenced the physical and chemical properties of the emulsion, as well as the encapsulation efficiency of anthocyanins. 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

แอนโธไซยานินเป็นสารประกอบที่มีคุณสมบัติเป็นสารต้านอนุมูลอิสระสูง และมีประโยชน์ต่อสุขภาพ เช่น ลดความเสี่ยงของโรคหัวใจ มะเร็ง และโรคเบาหวาน อย่างไรก็ตาม แอนโธไซยานินมีข้อจำกัดด้านความเสถียร เนื่องจากไวต่อแสง อุณหภูมิ และค่า pH ที่เปลี่ยนแปลงได้ง่าย ส่งผลให้เกิดการเสื่อมสภาพและลดคุณสมบัติทางชีวภาพ เพื่อแก้ไขปัญหานี้ การนำเทคนิคอิมัลชันแบบน้ำในน้ำมันในน้ำ (W/O/W) มาประยุกต์ใช้ในการห่อหุ้มแอนโธไซยานิน สามารถช่วยเพิ่มความเสถียรของสารและควบคุมการปลดปล่อยสารออกฤทธิ์ได้ นอกจากนี้ กระบวนการทำแห้งแบบพ่นฝอย (Spray Drying) ยังเป็นวิธีที่มีประสิทธิภาพในการเปลี่ยนอิมัลชันเป็นผงแห้ง ซึ่งช่วยให้การจัดเก็บและการนำไปใช้ในผลิตภัณฑ์อาหารและสุขภาพเป็นไปอย่างสะดวกมากขึ้น ดังนั้น งานวิจัยนี้จึงมุ่งเน้นการศึกษาสัดส่วนขององค์ประกอบในอิมัลชัน W/O/W ที่เหมาะสม รวมถึงกระบวนการทำแห้งแบบพ่นฝอย เพื่อให้สามารถกักเก็บและรักษาคุณสมบัติของแอนโธไซยานินได้อย่างมีประสิทธิภาพ อันจะนำไปสู่การประยุกต์ใช้ในอุตสาหกรรมอาหาร เครื่องดื่ม และผลิตภัณฑ์สุขภาพต่อไป

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