The interaction effect of acetylated or octenyl succinic acid (OSA) starch and milk protein (skim milk powder: SMP; sodium caseinate: NaC; or whey protein concentrate: WPC) on the stability of oil-in-water emulsion with variable fat content was determined. The types of milk protein, starch and fat content in emulsions influenced the creaming index of emulsion. Creaming was found in emulsions containing SMP > WPC > NaC, respectively. The interaction of NaC-OSA provided the highest emulsion stability. The type of modified starch with whey protein did not affect the creaming, but the fat content did. The results will benefit colloidal and emulsion industrial manufacturers.
This study explores the bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects of a colorant powder (CP) derived from dragon fruit peels (DGFP) following a two‐step process: extraction and creation of colorant powder. Extraction with deionized water at pH 5.5, 40°C for 20 min provided betacyanin content in the crude extract at 15.21 ± 0.04 mg/g dry weight with betanin and phyllocactin as the main bioactive components. The extract antimutagenicity was found to be 0.522 mg GAE/mL. The extract was mixed with 6% maltodextrin and dried to produce CP using a spray dryer with a feed rate of 6 ml/min and a 160°C inlet temperature. The powder was red and no heavy metal was detected using ICP‐OES. The CP was proven to possess antioxidant activity as confirmed by DPPH, ABTS+, and FRAP assay. Thus, DGFPs should be recognized as a valuable by‐product with added value as a food colorant.
Practical applications
The crude extract from the dragon fruit peels contained betacyanin at 15.21 ± 0.04 mg/g dry weight. The extract possessing betanin and phyllocactin as the main bioactive compounds was found to be mutagenic safe. After the extract was spray‐dried with 6% maltodextrin to produce the colorant powder, the betacyanin content was reduced around twofold from the original content. However, the antioxidant activity still existed in the powder with no heavy metal contamination. Thus, the dragon fruit peels have a high potential for practical application as a safe food colorant.
This research aimed to study the effects of extracted galangal rhizome and gelling agents on the quality attributes of the jelly product. The ratios between extracted galangal rhizome and water used in the study were 0:100, 25:75, and 50:50 (w/w). Gelling agents used in the study were only gelatin combined with potato starch. The products were tested by physical characteristics, chemical, and sensory acceptability. The sample product with extracted galangal rhizome was yellower than the product without extracted galangal rhizome. In addition, the higher the amount of extracted galangal rhizome, the greater the yellowness of the product. Increasing the levels of extracted galangal rhizome showed a tendency to increase the L*, a*, and b* values. Results obtained from a texture analyzer showed that using 20g of gelatin, 2.5g of potato starch, and 25% of extracted galangal rhizome had the highest values of hardness, springiness, and chewiness (P ≤ 0.05) of 7.63 N, 10.21 mm and 76.76 (N•m), respectively. The water activity was in a range of 0.86-0.88 and the moisture content was 18.30-18.74%. Total phenolics content and IC50 were 13.52-19.99 mgGAE/g of sample and 0.20-0.32mg/ml of jelly extract, respectively. From sensory evaluation, using 25% of extracted galangal rhizome and 2.5g of potato starch, and 20g of gelatin as gelling agents resulted in the highest overall acceptability.
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