Microencapsulation effect of natural dye extracts of spirulina platensis, dragon fruit peel, and pumpkin skin on antioxidant activity, color stability and particle size

Abstract The nature of natural dyes added to food raw materials is easily damaged during processing and exposure light. This study aimed determine the effect microencapsulation on antioxidant activity, color stability, particle size produced. used three types commodities be extracted with addition a coating, i.e. spirulina platensis using maltodextrin carrageenan; dragon fruit peel gum arabic; pumpkin skin gelatine. tests observed were changes in stability light without parameters, size. results showed that activity after increased IC 50 value. value extracts from 2164.75 ppm 4026.96 ppm; 688.91 2403.71 ppm, 1025.62 4327.92 ppm. Color extract stored for 10 days unstable color. storaged less stable, whereas stable. While Spirulina unstable. each microencapsulates meet microencapsulated requirements.