2023
DOI: 10.23960/jtep-l.v12i1.152-161
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Physicochemical Characteristics of Anthocyanin Extract Powder from Black Rice Based on Maltodextrin and Skimmed Milk Powder Ratio as Encapsulant

Abstract: Anthocyanins are bioactive components in black rice. Black rice anthocyanins are potent antioxidants, so they have the potential to be developed into functional food products. As a bioactive component, anthocyanins in extracts have low stability to environmental conditions such as light, temperature, and pH. Encapsulation process using the spray drying technique is known to protect and increase the stability of anthocyanin bioactive compounds. Maltodextrin (MDE) is widely used as a coating material in the enca… Show more

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“…Enaru et al (2021), states that anthocyanins are unstable at light intensity and high temperatures and in aqueous solutions. Letting go of group sugar causes aglycone anthocyanin, which forms, to fade quickly if exposed to light or enhancement temperature (Nurhidajah et al, 2023). In the study, the researcher controlled temperature and light.…”
Section: Analysis Bivariatementioning
confidence: 99%
“…Enaru et al (2021), states that anthocyanins are unstable at light intensity and high temperatures and in aqueous solutions. Letting go of group sugar causes aglycone anthocyanin, which forms, to fade quickly if exposed to light or enhancement temperature (Nurhidajah et al, 2023). In the study, the researcher controlled temperature and light.…”
Section: Analysis Bivariatementioning
confidence: 99%