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Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems

Venil, Chidambaram Kulandaisamy and Aruldass, Claira Arul and Abd. Halim, Mohd. Hazerin and Khasim, Ali Reza and Zakaria, Zainul Akmar and Ahmad, Wan Azlina (2015) Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems. International Biodeterioration and Biodegradation, 102 . pp. 324-329. ISSN 0964-8305

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Official URL: http://dx.doi.org/10.1016/j.ibiod.2015.02.006

Abstract

Spray drying is one of the well-established one-step processes of encapsulation technique to form micro particles. The concentrated violet pigment produced from Chromobacterium violaceum UTM 5 was encapsulated using Gum Arabic and spray dried under optimum conditions: atomizing air (1.15 kg/cm3), temperature feed rate (30 °C), air flow rate (60 m3/h), inlet (180 °C) and outlet (85 °C) temperatures to produce violet powder. On further investigation, the encapsulated pigment exhibited greatest stability during the entire storage period of 30 days at pH 7, temperature 25-60 °C and under dark condition. The violet powders produced were utilized in coloring food products, yogurt and jelly. Results confirmed promising use of this healthy natural colorant in food industry. This is the first report on spray drying of violet pigment from Chromobacterium violaceum and its potential for application in food items.

Item Type:Article
Uncontrolled Keywords:foods, pigments
Subjects:Q Science > QD Chemistry
Divisions:Science
ID Code:56062
Deposited By: Muhamad Idham Sulong
Deposited On:15 Nov 2016 07:19
Last Modified:15 Nov 2016 07:19

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