Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion

Zaidel, Dayang Norulfairuz Abang; Sahat, Nur Shakira; Jusoh, Yanti Maslina Mohd; Muhamad, Ida Idayu

doi:10.1016/j.aaspro.2014.11.012

Cited by 22 publications

(8 citation statements)

References 16 publications

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“…Encapsulation is a common way to protect the colorants from degradation. Zaidel, Sahat, Jusoh, and Muhamad () prepared margarines incorporating anthocyanins from roselle and red cabbage to improve the shelf life and stability over a wider pH range of color. It was worth noting that the addition of anthocyanins improved the stability of prepared margarine.…”

Section: Application Of W/o Emulsionsmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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Section: Application Of W/o Emulsionsmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

View full text Add to dashboard Cite

show abstract

“…The total anthocyanin, total phenolic contents in dried roselle calyxes were 340.97±0.15 mg/100 g, 31.18± 0.62 mg gallic acid/g [62]. Anthocyanin from roselle has been previously extracted using various solvents such as water [63][64][65][66][67][68], methanol [63], ethanol acidified by HCl [69] and in the instant pressure drop system solvent [70]. A high solvent ratio with microwave-assisted extraction showed consistent results [71,72].…”

Section: Effect Of Ratio Of Liquid To Solid (Water: Hibiscus Sabdarifmentioning

confidence: 99%

Mircowave-Assisted Extraction of Phytochemical Constituents in Roselle (Hibiscus sabdariffa L.)

Nguyen

2020

JPRI

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Roselle (Hibiscus sabdariffa L.) is natural source of valuable components such as phenolics, flavonoids and anthocyanins. Anthocyanin is normally used in the food technology to replace synthetic pigments as well as medicinal properties due to antioxidants. Microwave irradiation is a feasible green solvent extraction method receiving great attention as it utilizes solvent at elevated temperature and controlled pressure conditions. Microwave extraction emerges as a promising inexpensive, simple and efficient technique. In our research, various variable like microwave power (20, 40, 60, 80, 100 W), microwave frequency (10, 20, 30, 40, 50 GHz), the microwave irradiation duration (5, 10, 15, 20, 25 min), liquid to solid ratio (water: material, 2:1, 3:1, 4:1, 5:1, 6:1), extraction temperature (50, 55, 60, 65, 70°C), number of extraction cycles (1, 2, 3, 4, 5) influencing to the microwave-assisted extraction of phytochemicals in roselle (Hibiscus sabdariffa L.) calyx were thoroughly examined. Total total phenolic (mg GAE/ 100 g), total flavonoid (mg GE/ 100 g), anthocyanin (mg/100 g) were key indicators to define the optimal variable. Our results revealed that microwave power at 80 W, frequency 40 GHz, duration 15 min, liquid to solid ratio 4:1, temperature 55°C, 4 cycles of extraction were appropriate for extraction of phytochemical components inside roselle (Hibiscus sabdariffa L.) calyx.

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“…Several studies have established that anthocyanins are highly unstable, being affected by light, pH, SO * , storage temperature among others (Hongmei and Meng, 2015;Zaidel et al, 2014); consequently, microencapsulation has been implemented as an efficient method to protect the natural compound from adverse environmental conditions, thus increasing its half-life (Mahdavi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

et al. 2019

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Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage. The color stability was determined for 8 days; the ΔE of the beverage was slightly perceptible by the human eye. The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.

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Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion

Cited by 22 publications

References 16 publications

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Mircowave-Assisted Extraction of Phytochemical Constituents in Roselle (Hibiscus sabdariffa L.)

Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

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