Anthocyanin colourants from elderberry (Sambucus nigra L.). 2. Process considerations for production of a freeze dried product

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Abstract
Summary.: Freeze drying of elderberry anthocyanin extract under the proper conditions produces an intensely coloured powder with retention of both anthocyanins and physical structure. The various conditions examined included extract concentration, stabilizer concentration, pH and freeze drying conditions. It was found that minimum antho‐cyanin degradation and product structure alteration occur, when the undiluted extract is adjusted to pH = 3, has DE 20 maltodextrin structure stabilizer added to a 2.5% level and is freeze dried at a maximum platen temperature of 75â°C and maximum product temperature of 60â°C. Under these conditions, the recovery of anthocyanin is 94% and physical structure and solubility is preserved.