Perilla frutescens has been commonly used as a food ingredient and in folk medicine. Anthocyanins, with many biological activities, have potential applications in food and pharmaceuticals. This study aimed to determine the optimal conditions for anthocyanin extraction with solvents before investigating the effects of spray drying conditions to obtain anthocyanin powder. The result shows that 71.8% ethanol at 62.6 ℃ in 90.1 min resulted in the optimal anthocyanin content of 3.373 mg/gDM. The suitable condition for spray-drying to obtain anthocyanin powder at 160 ℃ with input flow rate of 7 mL/min, and carrier agent concentration of 25%. The characteristics of the obtained anthocyanin powder were evaluated under a scanning electron microscope (SEM), X-ray radiation (XRD), and Fourier-transform infrared spectroscopy (FT-IR), showing that the microencapsulation process was carried out effectively. This finding offers a platform for further studies and applications of anthocyanin powder from this material.
