Development of herbal juice from Centella asiatica: antioxidant property, nutritional value and shelf life of product

Junsi, Marasri; Siripongvutikorn, Sunisa

doi:10.1590/fst.93722

Cited by 3 publications

(1 citation statement)

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“…The objective of the present study was to prepare coloring gels that also exhibit emulsion stabilizing capability from a raw material that serves as both the source of NFC and chlorophylls. C. asiatica was selected as the raw material as the plant is widely and inexpensively available in Thailand and Southeast Asian countries (Junsi & Siripongvutikorn, 2022). Zinc was selected over copper for the complexation reaction since the former has noted to possibly possess lower toxicity than the latter (Ngamwonglumlert et al., 2017a).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica

Thiabmak

Chiewchan

Devahastin

2023

Journal of Food Science

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Nanofibrillated cellulose (NFC) gels simultaneously exhibiting Pickering stabilizing capability and thermally stable green color were developed for use as food additive in thermally processed food emulsion requiring the expression of color. Chopped Centella asiatica plant was mixed with zinc amino acid chelate solution and subject to autoclaving at 130°C for 2 h to form zinc‐chlorophylls complex and to remove noncellulosic components. Autoclaved sample was high‐shear homogenized at 26,000 rpm for 15 min and microfluidized at either 80, 120, or 160 MPa for 5 passes. An increase in microfluidization pressure resulted in a decrease in NFC diameters; microfluidization at 160 MPa did not nevertheless yield any further reduction in the diameters when compared with that at 120 MPa. From energy consumption point of view, microfluidization at 120 MPa for 5 passes was then noted as optimal condition for preparation of NFC coloring gel; NFC with diameters of 8–42 nm and crystallinity index of 35% was obtained. Freshly prepared gel exhibited gel‐like behavior and dark green color. Heating at 121°C for 1 h did not affect diameters, viscoelasticity, and color of the gel. Addition of the gel at 0.9% or 1.2% (w/w) into soybean oil‐in‐water emulsion, in combination with high‐shear homogenization at 18,000 rpm for 5 min, resulted in adequate emulsion stability. The emulsion exhibited stable dark green color and no phase separation after heating at 121°C for 1 h and during storage for 8 weeks. Practical Applications Information presented here can serve as a guideline for further development of a multifunctional food ingredient exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability. In other words, one simple ingredient can serve at the same time as both natural food colorant and emulsion stabilizer.

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Section: Introductionmentioning

confidence: 99%