Effect of MethocelTM, Maltodextrin, Sodium Choloride, and pH on Foaming Properties and Foam-mat Drying of Aqueous Pandan (Pandanus amaryllifolius) Leaves Extract

Abstract

The pandan (Pandanus amaryllifolius) leaf is commonly used as a food coloring and flavoring agent. Aqueous pandan leaf extract has no foaming properties and deteriorates quickly. Finding the appropriate foaming agent and stabilizer during drying is a challenge. The objective of this research was to investigate the effect of Methocel™, maltodextrin, sodium chloride (NaCl), and pH on foaming properties and foam-mat drying of aqueous pandan leaf extract. Foaming properties of an aqueous extract from fresh pandan leaves were elucidated using Methocel™ K4M (1 and 1.5% w/w) as a foaming agent, maltodextrin (0, 5, 10 and 15% w/w) as a stabilizer, and NaCl (0, 3, and 5% w/w) as a foam improver. The foamed pandan leaf extract was dried using a batch-type cabinet dryer. The results showed that the appropriate concentrations of Methocel K4M™, maltodextrin, and NaCl were 1% or 1.5%, 15%, and 5% (w/w), respectively. Increasing the maltodextrin concentration in combination with NaCl significantly affected the foam density, foam overrun, and foam drainage volume of the pandan leaf extract (p<0.05). Adjusting the pH of the foam solution to 6.2-7.2 maintained the chlorophyll content during drying better than the control (p<0.05).

Effect of foaming agents on process conditions, characteristics, and stability of foam‐mat freeze‐dried pandan (Pandanus amaryllifolius) powder

“…Aqueous pandan leaf extract was prepared following the method of Rattanapitigorn, Ogawa, and Rattanapanone (2016) and had a total soluble solid of 4.0 °Brix. Pandan solution was heated in a microwave at a boiling point in order to inactivate contaminated microorganisms at a maximum frequency for 45 s. The shortest microwave heating time was selected from the preliminary study because of its efficiency to inactivate Escherichia coli and to avoid the degradation of chlorophyll.…”

“…After foamed pandan solution was generated, the foam properties (foam overrun, foam density, and foam flowability) of each sample were determined by modifying the method reported by Raharitsifa, Genovese, and Ratti (2006); and Rattanapitigorn et al (2016). All measurements were performed in three replicates.…”

“…From the previous study, foammat dried pandan powder with 1% METHOCEL, 15% maltodextrin, and 5% sodium chloride provided a greenness value in the range of −3.95 to −10.65 and H° value in the range of 101.40 to 118.77. The chlorophyll content had a high correlation with the greenness value at different pH adjustments(Rattanapitigorn et al, 2016). Senklang .37 to −14.64 and H° value in the range of 120.86 to 130.17.…”

Encapsulation of Natural Flavor from <i>Pandanus amaryllifolius</i> Roxb. in Rice Starch Aggregates

“…2AP is typically described as having a pleasant nutty, aromatic ricelike, popcorn-like aroma with an odor threshold value of as low as 0.1 ppb in water (Yahya et al, 2011). Pandan leaf extract is commonly used as a food coloring and flavoring agent in many traditional foods and drinks, particularly in Southeast Asian countries, including Thailand (Rattanapitigorn et al, 2016;Yahya et al, 2010;Ping et al, 2014). However, fresh pandan leaf extract deteriorates quickly and its flavor changes.…”

Foam-mat-freeze dried clove essential oil nanoemulsion for inhibition of spoilage microorganisms in whiteleg shrimp Litopenaeus vannamei

“…The FFD-CN sample (300 mL) was placed in a 500 mL beaker prior to inserting the spindle ( s85) at 100 rpm into the solution at 25 °C. The measurement was performed, and the average viscosity was reported as centipoise (cP) (Rattanapitigorn et al, 2016).…”