Mikroenkapsulasi Pigmen Dari Kubis Merah: Studi Intensitas Warna Dan Aktivitas Antioksidan

Abstract

Utilization of artificial food colorants has ob tained particular concern for long time consumption. Red cabb age (Brassica oleracea L. var. capitata forma rub ra L.) was extracted to produce a candidate for natural food colorant through a one-step physical extraction and microencapsulation. The color strength was determined by measuring: (1) tinctorial strength, (2) color degradation kinetics at various pH, and (3) thermostab ility. Yield level and antioxidant activity were enclosed as supporting data. The results showed that extract of red cabb age exhib ited vivid red until green color at various pH and was nearly stable at pH 2 and 3, meanwhile its thermostability was fairly good at pH 3, 4, 8, and 9. The encapsulated red cabbage extract produced high color intensity at pH 2 for red color and pH 9 for b lue color with a yield level of 5.53%. It also showed antioxidant activity with IC50 value of 725.65±0.086 ppm in methanol solvent and 258.25±0.097 ppm in water-methanol solvent.

Penambahan Bubuk Ekstrak Kubis Merah (Brassica Oleraceae Var. Capitata F. Rubra) Sebagai Sumber Antioksidan Dan Pewarna Alami Pada Cheesecake

“…Senyawa antosianin pada kubis merah yang tidak stabil pada suhu tinggi disebut antosianin tidak terasilasi misalnya cyanidin-3diglucosidase-5-glucosidase. Beberapa senyawa antosianin pada kubis merah yang stabil pada suhu tinggi atau senyawa antosianin yang terasilasi, misalnya cyanidin-3-diglucosidase-5-glucosidase+ferulic dan cyanidin-3-diglucosidase-5-glucosidase+sinapic +ferulic (Ahmadiani et al, 2014;Lukitasari et al, 2017).…”

“…Beberapa senyawa antosianin pada kubis merah yang stabil pada suhu tinggi yaitu senyawa antosianin yang terasilasi (Ahmadiani et al, 2014;Lukitasari et al, 2017). Senyawa antosianin pada kubis merah dapat stabil pada suhu 80 °C dan mengalami degradasi sebasar 6% pada suhu 100 °C selama 60 menit.…”

Color Alteration of Encapsulated Beetroot (Beta vulgaris L.) Extract Upon Dissolving in Various pH Treatment

“…The powder showed favourable flowability characteristic as long as it is kept at low humidity (RH 15-30%) and temperature (below 0 0 C), whereas at room temperature it tends to agglomerate. According to the previous studies [12][13][14], the hygroscopicity of the encapsulated powder was determined by its sugar content, type of coating agent, as well as the drying method. The high sugar content of beetroot (~10%) [15] and the use of maltodextrin was suppossed to mainly contribute to the hygroscopicity of the resulted encapsulated extract.…”

Red Cabbage Juice Decreases Oxidative Stress in Hyperuricemia Model Rats

“…Red cabbage is a widely known agricultural product among the general people. Lukitasari et al (2017) discovered that red cabbage has high antioxidant activity, with an IC50 of 725.65 0.09 ppm. The studies showed that vitamin C levels in red cabbage ranged from 41 to 146 mg/100g, total phenolics ranged from 31 to 337 mg/100g, and carotenoids from 0.37 to 5.42 mg/100g (Bahorun et al, 2004;Franke et al, 2004;Wu et al, 2004).…”