LAUSR

Abstract Nowadays microencapsulation of pigments is widely applied to create stable powders. The aim of this study was to investigate the effect of thermal blanching as a form of pretreatment before pressing and carrier type on stability of microencapsulated carrot juice powder. Raw material used in the study was the carrot variety Kazan. One part of carrots was blanched before pressing the juice. Mixtures of low-crystallized maltodextrin (MD) with Arabic gum (AG) in different proportions (1:1, 2:1) and whey protein isolate (WPI) were used as carriers. Drying was carried out in a spray-drier at inlet air temperature of 160 °C. Two speeds of the disc were used (28,000; 39,000 rpm). Viscosity, soluble solid content, density, and carotenoid content were measured in juice. Water content, water activity, apparent and bulk density, size of particles, morphology, and carotenoid content were tested in powders. Carrot blanching resulted in higher viscosity, without influencing its density or soluble solid content of the juices in comparison with those without pretreatment. In most cases, blanching treatment caused a decrease in carotenoid content and increases in densities and diameters of powder particles. The change of carrier material from MD:AG mixtures to WPI caused an increase in diameter d50 and carotenoid content and decrease in density values.