Safe coating formulated from biopolymer can be an alternative for better packaging for fruits. Among biopolymers used for safe coating, polysaccharides attracted more attention due to its biocompatibility and edibility. However, polysaccharide-based materials have weaknesses such as low water barrier and mechanical properties which result in lower capability on preserving the coated fruits. Hence, the incorporation of nanoparticles (NPs) such as zinc oxide (ZnO) is expected to increase the ability of polysaccharide-based coating for the enhancement of fruit shelf life. In this review paper, the basic information and the latest updates on the incorporation of ZnO NPs into the polysaccharide-based safe coating for fruit are presented. Various research has investigated polysaccharide-ZnO nanocomposite safe coating to prolong the shelf life of fruits. The polysaccharides used include chitosan, alginate, carrageenan, cellulose, and pectin. Overall, polysaccharide-ZnO nanocomposites can improve the shelf life of fruits by reducing weight loss, maintaining firmness, reducing the ripening process, reducing respiration, reducing the oxidation process, and inhibiting microbial growth. Finally, the challenges and potential of ZnO NPs as an active agent in the safe coating application are also discussed.

The increase in new technology and consumer demand for healthy and safe food has led to the development of smart packaging to help consumers understand food conditions in real time. The incorporation of red dragon fruit peel anthocyanin into cassava starch and chitosan films was used in this study as a color indicator to monitor food conditions. This indicator film was generated using the solvent-casting method. The mechanical, morphological, and physicochemical characterizations of the film were studied, and food freshness monitoring was carried out. The results showed that adding red dragon fruit peel anthocyanin increased up to 94.44% of the antioxidant activity. It also improved its flexibility, indicated by the lowest tensile strength (3.89 ± 0.15 MPa) and Young’s modulus (0.14 ± 0.01 MPa) and the highest elongation at break (27.62 ± 0.57%). The indicator film was sensitive to pH, which was indicated by its color change from red to yellow as pH increased. The color of the film also changed when it was used to test the freshness of packaged shrimp at both room and chiller temperatures. According to the results, the indicator film based on cassava starch–chitosan incorporated with red dragon fruit peel anthocyanin showed its potential as a smart packaging material.

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

Genistein and daidzein could stimulate the prolactin hormone that play a role in breastmilk production. Black soybean contain genistein and daidzein which has a potent to developed as the functional food for breastfeeding mothers. The purpose of this study was to get the optimal formula, determine the nutritional value, and  genistein and daidzein contents of black soybean beverage.  The beverages were made from 5 variations of time soaking (0, 3, 6, 9, and 12 hours). Further analysis of sensory and nutritional value from the beverages. The results showed that the beverage with 12 hours time soaking was the most preferred beverage by panelists. One serving (150 ml) of selected beverage was able to supply 3.65% of carbohydrate needs; 4.75% of protein needs; 3.33% of fat needs; and 3.68% of total energy based on Recommended Dietary Allowance of Indonesian breastfeeding mother per day. It contained 2.78 ± 0.25 mg/g of genistein and 0.087 ± 0.13 mg/g of daidzein.

Antosianin merupakan senyawa bioaktif yang terdapat pada beras hitam dan memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mendapatkan ekstrak dan serbuk beras hitam tinggi antosianin, serta mengevaluasi sifat fisikokimianya. Proses ekstraksi antosianin dilakukan menggunakan metode maserasi dengan variasi perlakuan pelarut (air, air + asam sitrat 4% (b/v), dan etanol + asam sitrat 20% (b/v) sebagai kontrol) dan waktu maserasi (6, 18, 24, dan 48 jam). Hasil ekstrak kemudian dianalisis sifat kimianya. Selanjutnya, ekstrak dikeringkan menggunakan metode pengeringan semprot dengan variasi suhu pengeringan (160 dan 200 oC) dan penambahan maltodekstrin (10 dan 20%, b/v). Serbuk hasil pengeringan kemudian dianalisis sifat fisikokimianya. Hasil ekstraksi optimum ditandai dengan tingginya kadar antosianin total yang dianalisis menggunakan metode perbedaan pH dalam ekstrak. Kondisi optimum didapatkan pada ekstraksi menggunakan air + asam sitrat pada jam ke-24 yang ditunjukkan dengan kandungan antosianin total sebesar 0,85±0,02 mg/g. Pengeringan optimum yang ditandai dengan tingginya antosianin total (0,12±0,01 mg/g) dan %aktivitas penghambatan DPPH (46,22±0,24%) didapatkan pada sampel yang diekstraksi dengan air + asam sitrat dengan konsentrasi maltodekstrin 10% dan suhu pengeringan 200 ºC. Sementara itu, hasil analisis fisik yaitu kadar air, aktivitas air, kelarutan, dan viskositas serbuk setelah dilarutkan memiliki nilai yang menyerupai minuman serbuk komersial. Dapat disimpulkan bahwa ekstraksi antosianin beras hitam menggunakan metode maserasi dengan pelarut air + asam sitrat selama 24 jam dan dilanjutkan pengeringan semprot pada suhu 200 ºC menggunakan penyalut maltodekstrin 10% menghasilkan serbuk yang berpotensi untuk diaplikasikan sebagai ingridien minuman fungsional karena memiliki sifat fisik yang menyerupai minuman serbuk komersial dan memiliki aktivitas antioksidan.Extraction, Spray Drying, and Physicochemical Analysis of Black Rice (Oryza sativa L.) AnthocyaninAbstractAnthocyanin is a bioactive compound found in black rice and has antioxidant activity. The study aims to obtain extract and powder of high black rice anthocyanin, as well as evaluate its physicochemical properties. The extraction process of anthocyanin was carried out using maceration method with variations in solvent and time of maceration. The extract results were then analyzed the chemical properties. The extract was spray dried with variations in the drying temperature and the addition of maltodextrin. The total anthocyanin and psychochemical value were then analyzed. The extraction using water + citric acid for 24 hours showed total anthocyanin of 0.85 ± 0.02 mg/g. Optimum drying was characterized by the highest total anthocyanins (0.12 ± 0.01 mg/g) and scavenging activity (46.22 ± 0.24%) that was obtained in the sample using water + citric acid solvent with 10% maltodextrin and drying temperature at 200 ºC. Meanwhile, physical analysis results of water content, water activity, solubility, and the viscosity of powder after being dissolved had beyond value of commercial powder drink. It can be concluded that the extraction of black rice anthocyanin using a water + citric acid as solvent for 24 hours and spray drying at a temperature of 200 º C using maltodextrin 10% produced highest value indicating the potent use as a beverage ingredient.

No abstract

Snack bars made from black soybean and black rice could be used as a food product to complement the energy and nutrients needs. Both have anthocyanins content in black soybean and black rice as well as the potential as an antimicrobial agent. The purpose of this study was to obtain an optimal formula, evaluate the sensory acceptance, analyze the total monomeric anthocyanin content of the snack bars, and compare the growth of probiotic and pathogenic bacteria in anthocyanins crude extracts from the snack bars. The production of snack bars was done by using three variations of main ingredients, including 30% of black soybean + 70% of black rice (formula 1), 50% of black soybean + 50% of black rice (formula 2), and 70% of black soybean + 30% of black rice (formula 3). The results performed that consumers acceptance for formulas 2 and 3 was not significantly different (P > 0.05), but significantly higher (P < 0.05) than formula 1. Total monomeric anthocyanin content analyzed by the pH differential method in these three snack bars formulas had no significant difference (P > 0.05). The growth analysis of probiotic and pathogenic bacteria showed that the percentage of growth inhibition of Escherichia coli and Salmonella enterica serovar Typhi bacteria was significantly higher (P = 0.00) compared to Lactobacillus acidophilus. Also, formulas 1 and 2 could significantly inhibit E. coli and S. enterica ser. Typhi bacteria (P = 0.00) compared to formula 3. It could be concluded that formula 2 showed the best snack bar based on sensory evaluation and pathogenic bacteria inhibition assay.

Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsulation was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x10 7 CFU/mL; 6.9x10 6 CFU/mL) were higher than the free probiotic cells (7.9x10 6 CFU/mL; 4.5x10 6 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, microencapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development. ABSTRAKSelai dengan kandungan probiotik merupakan salah satu inovasi dalam pengembangan produk pangan. Dalam penelitian ini dilakukan pembuatan selai nanas yang tidak hanya meningkatkan nilai jual buah nanas tetapi juga memberikan nilai fungsional terhadap kesehatan pencernaan dikarenakan penambahan Lactobacillus acidophilus dengan metode mikroenkapsulasi. Penelitian ini bertujuan mengetahui stabilitas mikrokapsul L. acidophilus ATCC 314 terhadap pengaruh pemanasan dan waktu penyimpanan. Proses mikroenkapsulasi L. acidophilus dilakukan dengan teknik emulsifikasi menggunakan natrium alginat dan campuran minyak dengan emulsifier Tween 80. Ukuran mikrokapsul yang diperoleh sebesar 40-60 µm. Metode mikroenkapsulasi terbukti dapat meningkatkan kestabilan L. acidophilus terhadap pengaruh pemanasan. Jumlah sel sehat termikroenkapsulasi pada suhu 40 dan 50°C lebih tinggi (1,4x10 7 CFU/mL; 6,9x10 6 CFU/mL) dibandingkan sel bebas (7,9x10 6 CFU/mL; 4,5x10 6 CFU/mL). Penyimpanan probiotik selama 14 hari dalam bentuk terenkapsulasi dalam selai nanas pada suhu 4°C lebih stabil dibandingkan sel bebas. Proses mikroenkapsulasi dapat menjaga stabilitas probiotik dan dapat diaplikasikan untuk mengembangkan produk selai nanas probiotik.