Antioxidant activity and stability of spray dried betanin in gummy candies

Betanin is a food additive which is confirmed it's bioactive and food safety consume. But, despite of  instability and poor bioavailability, the potential applications of betanin in food, pharmaceuticals and  cosmetics is very limited. Therefore, in this research, the encapsulation of betanin was used to  increase the stability so that the two concentration of 0.5 and 1 % w/w of free or encapsulated beta nin  with maltodextrin were used in gummy candy. The stability and an tiradical capacity investigation of  betanin showed that betanin content and antiradical capacity in gummy candy containing encapsulated  betanin is more significantly than gummy candy containing free betanin, (p<0.05). The difference between water activity of the samples containing free and encapsulated betanin was significant (p<0.05) and the encapsulation of betanin caused to decrease of water activity of gummy candy. The color parameters investigation of gummy candy samples showed that the encapsulation o f betanin leads to increase the lightness (L*), yellowness (b*) and decrease of the redness (a*) of gummy cand y samples. Finally, the obtained results of sensory evaluation of samples showed that the in spite of low sensory acceptability of gummy candy con taining 1 gram betanin, the encapsulated betanin caused to improve the sensory characterization of gummy candy and the highest points of overall acceptance were applied to samples containing 1 gram encapsulated betanin.