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Abstract Anthocyanins are important phytochemical compounds in nature that are of interest not only for their health benefits such as antioxidant, anti‐inflammatory, and anti‐carcinogenic properties, but also for their role in imparting attractive and characteristic color to food products. In this study, anthocyanins from hibiscus ( Hibiscus sabdariffa L.) calyces were microencapsulated by spray‐drying technique using maltodextrin as the carrier. The experiment was carried out in the full factorial design with two factors, namely inlet temperature (150, 160, and 170°C) and anthocyanin to maltodextrin mass ratio (1:50, 1:60, 1:70, 1:80, 1:90, and 1:100) with the aim of investigating the effect of spray drying conditions on phenolic content, anthocyanin, antioxidant activity, and color of spray‐dried hibiscus powder. The results showed that increasing the carrier ratio significantly reduced the antioxidant content and their activities in the powder. However, the high level of carriers exhibited a protective effect in encapsulating anthocyanin compounds into the maltodextrin matrix, which was demonstrated by high encapsulation efficiency (>85%) observed in the samples prepared at a ratio of 1:100. It should be highlighted that although high temperature (170°C) reduced total anthocyanin concentration, it actually enhanced total phenolic content. In addition, the moisture content of the powder declined with increasing carrier ratio and inlet temperature, and it was found to be in the range of 5.57%–10.19% in the powder. With solubility greater than 93.71%, the total phenolic and total anthocyanin content of spray‐dried hibiscus powder were 31.5–41.9 (mg gallic acid equivalent/g of dry powder) and 6.08–10.47 (mg cyanidin‐3‐glucoside/g of dry powder), respectively.
Nguyen et al. (Wed,) studied this question.