Improved stability of aronia anthocyanins in makgeolli using maltodextrin/gums combination as wall material

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 57; no. 2; pp. 184 - 190
• Main Authors: Kang, Jimin, Koh, Eunmi
• Format: Journal Article
• Language: English
• Published: Seoul Korean Society of Food Science & Technology 01.04.2025; 한국식품과학회
• Subjects: Alcoholic beverages; Anthocyanins; Carboxymethyl cellulose; Carboxymethylcellulose; Maltodextrin; Microcapsules; Microencapsulation; Stability; Xanthan; Xanthan gum; 식품과학
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2025.57.2.184

This study was conducted to elucidate the stability of encapsulated aronia anthocyanins using a combination of maltodextrin and gum arabic (MD+GA), xanthan gum (MD+XG), and carboxymethylcellulose (MD+CMC) in makgeolli that is a viscous off-white alcoholic beverage. Aronia microcapsule (0.5 g) was added to a commercial makgeolli (10mL) and fermented for four weeks, its expiration date, at 4oC. The retention of anthocyanins in MD+GA (40%) and MD+XG (40%) was higher than that of non-capsulated anthocyanins (37%). Redness (a*) decreased with time, but lightness (L*) increased. The brown index and polymeric color increased to 150% and 200%, respectively. A negative correlation (r= -0.988) was found between anthocyanin content and polymeric color, suggesting that the polymerization led to the reduction of anthocyanin content. These results indicate that the combination of MD and GA or XG is useful for protection of anthocyanins in makgeolli.