Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy.

This article focuses on the production and characterization of red cabbage powder (RCP) obtained via spray drying and freeze drying, with and without maltodextrin encapsulation. The study found that maltodextrin encapsulation improved yield, antioxidant capacity, anthocyanin content, and stability of the powders in both drying methods, with freeze drying generally preserving bioactive compounds better but at higher cost and longer processing time. Nine cyanidin-based anthocyanins were identified by high-performance liquid chromatography (HPLC), and Fourier transform infrared (FTIR) spectroscopy combined with chemometric techniques—principal component analysis (PCA) and partial least squares (PLS) regression—effectively discriminated samples by drying method and predicted antioxidant activity and anthocyanin content. These findings highlight the potential of maltodextrin-encapsulated red cabbage powder as a natural food colorant with antioxidant properties and demonstrate the utility of FTIR spectroscopy for rapid quality assessment.