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Spray-drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions - wall material type, ratio, and inlet-air temperature - on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80-3.18% and 0.15-0.24, respectively. The product with the largest particle size was 19.44 mu m. Size distribution values were in 1.87-6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6 degrees C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25 degrees C), D[4,3] (11.92 mu m), size distribution (2.016), color properties (L*: 79.37, a*: -6.69, b*: -5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process. Novelty impact statement Phycocyanin was prepared in a double-layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors. The physical and chemical properties of the final product were examined and modeled. The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined., Cost Action [ES1408]; Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; Scientific Research Commission of Ege University [15 MUH/025], This work was supported by the Cost Action [ES1408]; The Scientific and Technological Research Council of Turkey (TUBITAK) [115O578]; the Scientific Research Commission of Ege University [15 MUH/025].

Herein we investigated the utilization of various encapsulation materials of blue pigments phycocyanin from Arthrospira platensis extract by spray drying to ensure the stability in foods. Various combinations and ratios of wall materials (maltodextrin, gum arabic, whey protein isolate, and sodium caseinate) were tried to examine the emulsion characterization, physical properties, and efficiency of the microcapsules. The moisture content and water activity of the microcapsules having different wall materials were quite similar to each other. However, wall material type and ratio significantly affected the solubility, color values, and microencapsulation efficiency. While the highest microencapsulation efficiency (91.19% +/- 0.88%) was achieved with a combination of gum arabic and whey protein isolate as wall material, the highest blueness index was observed in phycocyanin powder encapsulated with maltodextrin and whey protein isolate. Novelty impact statement Microencapsulation by spray drying method was preferred for protecting phycocyanin from external factors that improve its stability. The effect of typical wall materials based on carbohydrate (maltodextrin, gum arabic) and protein based (whey protein isolate, sodium caseinate) on the feed emulsion and the properties of the final powder product was investigated in detail. In the development of microcapsules, the highest microencapsulation efficiency was obtained in gum arabic and cheese protein isolate, but combinations of maltodextrin and whey protein isolate wall material, attractive blue color, and acceptable microencapsulation efficiency were achieved., COST Action [ES1408]; Scientific and Technological Research Council of Turkey [TUBITAK--115O578], This study was a part of COST Action ES1408. The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK--115O578) for financial support.

The effect of osmotic dehydration on subsequent air drying behavior and product quality was investigated for peas being osmosed in sucrose and sucrose+citrate mixed solutions. Compared to nonosmosed samples, osmosed samples gave much higher drying rate. It was found that initial osmotic step shortened the air drying time by 55–70%, depending on the osmosis solution and process conditions. It was shown that by initial osmotic dehydration especially in sucrose+citrate solution, a product with higher allowable moisture content and increased solid density can be obtained and rehydration characteristics of osmosed samples are improved. In addition, product thus obtained had a more attractive color and standard level of organoleptic acceptability.

Osmotic dehydration of uniformly sized peas at 30C was studied using different solutions of sucrose, sodium citrate and sucrose+citrate mixture. The influence of various factors such as solution concentration and composition and the effect of agitation on the mass transfer mechanism was investigated. It was shown that the rate of water loss in the sample was increased by increasing concentration of osmosis solution and agitation. The most effective osmotic dehydration was obtained in sucrose+citrate mixed solutions of 60% total solids level for which a dehydration model was proposed. The apparent diffusion coefficient of water Da was determined using the dehydration model. The values of Da were found to be in the range 9.10 ± 10−11-7.63 ± 10−10 m2/s.