Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment

Muhamad, Ida Idayu; Jusoh, Yanti Maslina Mohd; Nawi, Norazlina M.; Aziz, Azni A.; Padzil, Alyani M.; Lian, Hong L.

doi:10.1016/b978-0-12-811518-3.00015-6

Cited by 17 publications

(18 citation statements)

References 112 publications

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“…Anthocyanins have low stability due to sensitivity and changes in pH, temperature, light, oxygen, among other factors, which is the main limitation for the use of these pigments as potential substitutes for artificial dyes in foods. However, the stability of these bioactive compounds can be markedly improved with encapsulation, allowing their properties to remain unchanged for longer periods of time (MUHAMAD et al, 2018;OTÁLORA et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

et al. 2020

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Abstract This research evaluated the stability of non-encapsulated and spray-dried encapsulated anthocyanin from Solanum melongena L. bark as a natural dye in yogurts. Anthocyanin was extracted using 70% cereal alcohol acidified with citric acid at pH 2.0. Extract spray-drying was defined using the experimental design (22), with drying temperature (°C) and carrier concentration (Gum arabic) as independent variables. The response variable adopted was the total monomeric anthocyanin content. The following analyses were performed: color; total monomeric anthocyanins; total phenolic contents; antioxidant activity using the DPPH• (1,1-diphenyl-2-picrylhydrazyl) radical; pH; and acidity. Yogurt degradation constant, half-life, and color retention percentage of anthocyanin added to yogurt were calculated. The total monomeric anthocyanin value found in the extract was 67.21 mg 100g-1 of bark. Natural non-encapsulated and encapsulated dye extract were added to yogurt at concentrations of 1.0; 1.5; and 2 g extract/100 mL yogurt. Average pH values after addition of anthocyanin extract ranged from 3.60 to 3.87. Acidity was 1.04% in natural yogurt (time zero), while 1%; 1.5%; and 2% samples showed 1.4; 1.7; and 2.05% and 1.18; 1.29; and 1.47% acidity in non-encapsulated extract added to yogurt and encapsulated extract added to yogurt, respectively. Anthocyanin content decreased during storage using non-encapsulated extract, remaining constant in encapsulated extract added to yogurt. The three formulations showed increased L* at thirty days, with discoloration being related to decreased anthocyanin content. DPPH• radical scavenging activity decreased during the 30 days of storage. The content of phenolic compounds ranged from 106.01 to 239.90 mg GAE 100 g-1 of yogurt in non-encapsulated extract added to yogurt, and from 225.17 to 291.98mg GAE 100 g-1 of encapsulated extract added to yogurt. Extract encapsulation is indicated because it provides high anthocyanin stability.

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Section: Introductionmentioning

confidence: 99%

“…Anthocyanins can potentially be used as additive, not only as dyes, due to their antioxidant properties and stability under acidic conditions (MUHAMAD et al, 2018). Thus, the use of anthocyanins as additive for yogurts, which are acidic and stored under refrigeration, can add nutraceutical value to yogurts, as well as to eggplant.…”

Section: Introductionmentioning

confidence: 99%

Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

et al. 2020

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“…However, the application of natural compounds in food technology faces many difficulties due to their sensitive characteristics with high temperatures in long process time. Muhamad et al (2018) reported that high temperatures (blanching 95°C /3 mins) combined with the pasteurization process of pure blueberry pre-treatment resulted in a loss of 43% of total anthocyanin monomeric compared to the initial fresh blueberries. In addition, high-temperature impact on anthocyanins resulting in incision products (gallic acid and protocatechuic) and accompanied by an increase in polymer color index, reduced red color and led to brown formation (Sinela et al, 2017).…”

Section: Ey (%)= ×mentioning

confidence: 99%

Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination

Dong¹,

Hoang²,

Nguyen³

et al. 2019

Food Res.

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Anthocyanin is a water-soluble color compound of the flavonoid which was successfully encapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasound treatments using alone or in combination in the first time. Treatment agents significantly enhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY) of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v) and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) and NaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98% lowest. The color stability evaluation of the capsules was carried out at 80°C for 30 minutes. The color lost rate was determined by the spectrometer. The color loss of samples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample. This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming the effects of high temperatures and having potential applications in food processing.

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“…Maltodextrin was used as a glass maker in this study. Maltodextrin has rapid dispersion, high water solubility and low viscosity, strong flavor-binding ability, and is able to form an amorphous glass matrix network to protect the core material so as to facilitate drying process and maintain VCO stability against oxygen (Klinjapo and Krasaekoopt, 2018;Muhamad et al, 2018). However, since maltodextrin exhibits poor emulsifying capacity, it is usually combined with other ingredients to maintain emulsion stability (Klinjapo and Krasaekoopt, 2018).…”

Section: Introductionmentioning

confidence: 99%

The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques

et al. 2022

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Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of storage, and the obtained VCO powders had different characteristics. The highest microencapsulation efficiency was 33.49±1.59%, obtained from the emulsion using Tween 80 and MCC by spray drying, and the lowest peroxide value was 0.464±0.084 mEq O2/kg, obtained from the emulsion using Tween 80 and MCC by vacuum drying. The future application of this study is expected to produce VCO powder that can improve the ease handling of VCO and also commercialize for being used as a non-dairy creamer.

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Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment

Cited by 17 publications

References 112 publications

Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination

The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques

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