Reducing the stickiness of dragon fruit skin extract powder as food colorant by addition of maltodextrin during freeze drying

Shofinita, Dian; Bindar, Yazid; Samadhi, Tjokorde Walmiki; Jaelawijaya, Arwinda Aprillia; Fawwaz, Mifta

doi:10.1063/5.0003030

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…Seasoned RPP, which is illegally sold as authentic RPP in Korea, is usually colored with Monascus red pigments. Maltodextrins are commonly added to Monascus red pigment products as excipients for the purpose of reducing stickiness of the products (Shofinita et al., 2020). Accordingly, adulterated RPP products have a high probability of containing maltodextrins.…”

Section: Resultsmentioning

confidence: 99%

Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients

Hwang

Choi

Lee

et al. 2022

Journal of Food Science

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This study sought to identify adulterated red pepper powder (RPP) containing undeclared ingredients, such as salts, glucose, Monascus red pigments, and other plant ingredients (e.g., wheat flour, garlic powder, onion powder) using element and sugar analysis methods. Analytical data were obtained for 66 samples of authentic RPP and 12 samples of adulterated RPP. The variables selected to identify the authenticity of RPP include Na, Cl, K, maltohexaose, and maltoheptaose, which partly or totally originate from RPP, salts, or Monascus red pigments. All the 12 samples of commercial seasoned RPP used as models of adulterated RPP and all the 20 blind samples containing ≥10% (w/w) of commercial seasoned RPP were correctly identified by applying the range of the five variables found for the authentic RPP samples. Our findings suggest that combined analyses of the above five constituents could be used to identify adulterated RPP containing undeclared ingredients. K E Y W O R D Sadulteration, authenticity, maltodextrins, Monascus red pigments, Na, red pepper powder Practical Application: Adulteration of high-priced spice products, including red pepper powder (RPP), has increasingly become a public concern worldwide as it endangers consumer health and represents economic fraud. This study provides analytical methods that can accurately determine the authenticity of RPP. They would become effective means for protecting producers and suppliers against unfair competition and consumers against health threats.

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Section: Resultsmentioning

confidence: 99%

Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients

Hwang

Choi

Lee

et al. 2022

Journal of Food Science

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“…Drying agents are usually added to the spray drying feed in order to manipulate the glass transition temperature, hence increasing the powder yield. Several carrier agents have been reported to be used in drying of bioactive materials, such as maltodextrin, gum arabic, and whey protein isolate [5,9,10].…”

Section: Introductionmentioning

confidence: 99%

Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts

Shofinita¹,

Bindar

Samadhi

et al. 2021

J. Eng. Technol. Sci.

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One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials.

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Reducing the stickiness of dragon fruit skin extract powder as food colorant by addition of maltodextrin during freeze drying

Cited by 2 publications

References 14 publications

Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients

Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients

Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts

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