Encapsulation and Stability Analysis of Syzygium Cumini (Jamun) Anthocyanin Using Foam Mat Drying

Abstract

This study explores the encapsulation and stabilization of anthocyanins extracted from Syzygium cumini (Jamun) using the foam mat drying technique. Anthocyanins are known for their potent antioxidant and therapeutic properties but are highly sensitive to environmental conditions such as heat, light, and oxygen. To address these limitations, the extracted anthocyanins were encapsulated using maltodextrin as the wall material, with foaming agents including glycerol monostearate (GMS) and methyl cellulose (MC) to enhance foam characteristics. The encapsulated formulations were subjected to three drying methods: microwave, vacuum, and hot air oven drying. Foam properties such as expansion, density, and drainage were evaluated to determine optimal combinations for drying performance. Structural and functional characterization was carried out using techniques such as FTIR, SEM, and antioxidant assays to assess encapsulation efficiency and compound stability. Among the drying techniques evaluated, microwave-assisted foam mat drying emerged as the most effective in preserving anthocyanin integrity and functional properties. The findings suggest that foam mat drying, particularly when combined with appropriate wall and foaming agents, is a promising approach for stabilizing thermosensitive bioactive compounds, with potential applications in the development of functional foods, nutraceuticals, and natural colorant systems.