Idham , Z. and Muhamad, Ida Idayu and Sarmidi, Mohd. Roji (2011) Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from hibiscus Sabdariffa L. Journal of Food Process Engineering, 35 (4). pp. 522-542. ISSN 0145-8876
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Official URL: http://dx.doi.org/10.1111/j.1745-4530.2010.00605.x
Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high-performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analysis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half-life of the pigments during storage especially at 37C (P < 0.05) compared with the non-encapsulated roselle extract. Storage temperature did not significantly (P > 0.05) effect the L*, a* and b* values. However, type of encapsulation agent and storage time significantly (P < 0.05) affected the color changes. The L* and a* values were decreased during storage whereas the b* value was increased. Combination of maltodextrin and gum Arabic showed the highest encapsulation efficiencies (99.87 ± 0.04%), lower degradation rate in 4C (3.7 ± 0.3) and had smaller changes in a* and b* values among the four matrices.
|Uncontrolled Keywords:||color changes, color stability, degradation kinetics, degradation rate, dry powders, encapsulation efficiency, functional foods, gum arabic, maltodextrins, natural colorants, soluble starch, storage temperatures, storage time|
|Subjects:||Q Science > QD Chemistry|
|Deposited By:||Liza Porijo|
|Deposited On:||29 Nov 2012 07:24|
|Last Modified:||13 Feb 2017 03:21|
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