Influence of Spray Drying Parameters on the Characteristics of Anthocyanin Powder from Butterfly Pea Extract

Politeknik Negeri Bandung, Chemical Engineering Department, 40559 Bandung, Indonesia

^* Corresponding author: laily.isna@polban.ac.id

Abstract

Butterfly pea (Clitoria ternatea L.) is a rich source of anthocyanins with potential as a natural food colorant. However, the instability of anthocyanins under environmental conditions limits their direct application. This study aimed to evaluate the influence of spray drying parameters—specifically inlet air temperature and maltodextrin concentration—on the physicochemical and functional characteristics of anthocyanin powder from butterfly pea extract. Spray drying was carried out using a laboratory-scale Mini Spray Dryer B-290 (Büchi, Switzerland) at varying inlet temperatures (140–160 °C) and maltodextrin concentrations (5–15% w/v). The resulting powders were analyzed for moisture content, hygroscopicity, total anthocyanin content (TAC), and morphology. Results showed that higher inlet temperatures reduced moisture, hygroscopicity and TAC. Increased maltodextrin concentration enhanced TAC retention and reduced hygroscopicity by providing protective encapsulation. Optimal spray drying conditions were identified at an inlet temperature of 160 °C and maltodextrin concentration of 10% w/v, producing powders with low moisture, good stability, and high anthocyanin retention. The findings demonstrate that appropriate spray drying parameter control can improve the stability and functional quality of butterfly pea anthocyanin powder, supporting its potential as a natural colorant for food applications.