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One of the most important challenge about using anthocyanin, is its low stability, especially against light and heat condition. Therefore, the main goal of this research was to increase the stability of the anthocyanin extract of the saffron petal in thermal and light condition. To reach this goal, encapsulation is the common method. Optimization of the anthocyanin encapsulation by Arabic gum, Persian gum, whey protein and maltodextrin was conducted to investigate the thermal stability in the model drink. Anthocyanin half- life during heat treatment (at 90 °C) was 100.8 min, which became the base of the heat treatment for the model drinks. Among the different wall material used in encapsulating of the anthocyanin extract, the highest total anthocyanin content was related to the maltodextrin microcapsule (191.7 mg cyaniding 3- glycoside/ 100g saffron petal powder). After that, there were the samples with two-part wall that one was maltodextrin. The lowest total anthocyanin was related to the microcapsules containing gum Arabic. After applying the microcapsule to the model drink, the highest anthocyanin retained (63.55درصد) was related to the microcapsule containing the combined maltodextrin and whey protein concentrate (at ratio of 1:1). Therefore the protein wall had the more positive effect on the retention of the anthocyanin in the model drink during thermal treatments.

Keywords: Thermal stabilization, Anthocyanin, Saffron petal, Encapsulation, Whey protein

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