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In this study, anthocyanins from tulip petals were extracted and encapsulated by a spray drier. The novelty of this study is the first attempt in a production of natural colorant from tulip petal and its application in food model system. Encapsulation efficiency of the sample ranged from 93.06 % to 97.07% and, optimum temperature and maltodextrin ratio were 135 °C and 3/1, respectively. The sample prepared at optimum condition showed uniform distribution and had no crack with an average particle diameter of 5.55 m. A significant change in a* values was observed at a temperature of 40 °C during storage. Half-life value (t1/2) of the anthocyanin degradation was found as 391.5 and 16.69 days for 4 °C and 40 °C respectively. This study suggested that tulip petal anthocyanin can be used as a food colorant in samples subjected to low or mild heat application.
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Karasu et al. (2020) studied this question.
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