Phenolic Content and Antioxidant Activity of Black Glutinous Rice Anthocyanin during Fermentation by Pediococcus pentosaceus N11.16

Abstract

Anthocyanin was developed into natural food colorant in microemulsion systems to improve their stability and readiness for food preparation. Anthocyanin has an antioxidant activity. The degradation of anthocyanin into small compound could increase the biological activity. Anthocyanin was extracted from black glutinous rice and prepared using food grade surfactant such as Tween 80, Tween 20, and Span 80. Microemulsion was then added into modified deMann Rogosa Sharp (MRS) medium as much as 5, 10, 15, 20 and 25 ppm. Lactic acid bacteria genus Pediococcus pentosaceus N11.16 were grown for 18–24 hours and were used as enzyme producers. This experiment was aimed to determine the stability of anthocyanin in microemulsion systems to enzymatic degradation. The modified MRS medium was added with microemulsion and incubated for 24 h. Phenolic content remained stable during the fermentation process in all treatments, while the highest antioxidant activity was found in the sample with 20 ppm of anthocyanin. Total acid-producing bacteria were also monitored during the incubation and the result showed that there was a decline in their growth. There was a significant change in the antioxidant activity during incubation.

Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration

“…Beras hitam memiliki kandungan serat, antosianin, fenol dan flavonoid sehingga menjadikannya lebih unggul dibanding jenis beras yang lain (Suhartatik et al 2019) (Bolea et al 2016). Ada beragam varietas beras hitam di Indonesia, dan salah satu varietas beras hitam yang belum dieksplorasi adalah varietas Sirampog yang berasal dari Brebes, Jawa Tengah (Pratiwi & Purwestri, 2017).…”

Antosianin dalam Produksi Fermentasi dan Perannya sebagai Antioksidan

“…Antosianin memiliki aktivitas antioksidan tertinggi pada struktur flavilium. Kandungan antosianin pada beras ketan hitam dapat dipertahankan dengan proses fermentasi menggunakan P.pentosaceus N11.16 [52]. Proses fermentasi selama 24 jam mampu menangkal radikal bebas sebanyak 70% dengan konsentrasi ekstrak beras ketan hitam sebesar 25 ppm.…”

Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

“…Anthocyanins are highly reactive molecules sensitive to degradation reactions. eir stability is affected by the structure and concentration of anthocyanins, the presence of enzymes, oxygen, pH, or temperature [43,44]. Most authors report the reduction of anthocyanin content due to various heat treatments [7,45].…”