Stability Studies of Microencapsulated Anthocyanins of Roselle (Hibiscus Sabdariffa L) In Native Starch and Its Potential Application in Jam Production

Arueya, Gibson Lucky; Akomolafe, BamideleOlumide

doi:10.9790/2402-0871112122

Cited by 11 publications

(4 citation statements)

References 17 publications

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“…Anthocyanins are highly unstable molecules in food matrix. The stability is strongly affected by pH, solvents, temperature, anthocyanin concentration and structure, oxygen, light, enzymes, and other accompanying substances (Arueya & Akomolafe, 2014). Lawin & Kongbangkerd (2010) showed the decrease in antioxidant activity of yogurt supplemented with roselle syrup during 6 days of cold storage due to the loss of anthocyanins stability.…”

Section: α-Glucosidase Inhibitory Activity Of Yogurtmentioning

confidence: 99%

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Wihansah

Arief

Batubara

2018

Trop. Anim. Sci. J.

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This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 o C) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC 50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.

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Section: α-Glucosidase Inhibitory Activity Of Yogurtmentioning

confidence: 99%

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Wihansah

Arief

Batubara

2018

Trop. Anim. Sci. J.

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“…Microencapsulation can be used for many different products such as encapsulation of liquid flavors, enzymes, artificial sweeteners, coloring agents, vitamins and minerals [5]. Various techniques have been developed for encapsulation of both food ingredients and nutraceuticals, including spray drying, spray cooling/chilling, freeze drying, extrusion, fluidized bed coating, coacervation, liposome entrapment, inclusion complexation, centrifugal suspension separation, co-crystallization and emulsions [6].Spray-drying is the most commonly used technique, on account of it being a continuous, low cost process that produces dry particles of good quality, and for which the machinery required is readily available [7] and [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Condition, Heat Treatments and Spay-drying on Stability of Roselle Anthocyanins as Natural Food Colorant

Selim¹,

Abass²,

Samir³

2019

IJFSA

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The present study was designed to investigate the effect of spray-drying as microencapsulation technique on the stability of roselle calyces (R.C.) anthocyanins. Different extraction conditions were evaluated to identify the best extraction presider for extracting roselle anthocyanins. The results showed that using 2% citric acid solution by 1: 10 solids: solvent ratio with crushed flower at 85°C for 20min. was the best condition for extraction of the red pigments from roselle calyces and recorded the highest anthocyanin yield of 1229mg/100g R.C. Total phenolic contents (TPC) and antioxidant activity was determined and the results showed that roselle calyces had TPC ranged from 12.16 to 14.45mg. gallic acid equivalent/g. depending on the extraction solvent. Methanol: water (80:20 V/V) recorded the highest TPC. Results also reflected that R.C had a strong antiradical efficiency of 0.727 and EC 50 of 1.37μg roselle extract/μg DPPH. Thermal stability of roselle anthocyanins was investigated and the results showed that roselle extract heated at 95°C for 30 min. recorded retention value of 80.017%. The effect of three different encapsulating agents i.e. maltodextrin D.E. 18.7, gum Arabic and whey protein isolate on pigments stability was investigated. Maltodextrin DE 18.7 was found as the most effective carrier in stabilizing the pigments under the storage conditions examined with half-life of 577.62days. The application results proved that the addition of encapsulated roselle anthocyanins as a natural color with level of 0.3 % in a strawberry drink model system and 0.5% to jelly formulation was acceptable and can replace the synthetic color.

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“…In spite of the vast potential health benefits of the natural anthocyanins extracted from plant based products, their use is limited in food industry because of their low stability under processing and storage conditions compared to food grade artificial dyes. The stability of the anthocyanins is markedly influenced by combination of chemical and environmental factors such as pH, temperature, anthocyanin concentration and structure, light, oxygen and other accompanying factors (9)(10)(11). Among the various factors which influence the anthocyanin stability, conventional heat treatment is one of the most widely studied factor as it is largely used method of preservation and shelf-life extension of foods including juices.…”

mentioning

confidence: 99%

Low dose irradiation of plum peel anthocyanins: Impact on stability and antioxidant activity

Hussain¹,

Suradkar²

2021

JFSH

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Consumer demand for both natural food colorants and non-thermal methods of preservation has increased overwhelmingly during the last few decades. Preventing loss of appeal and color through non-thermal methods without compromising on quality will provide an alternative to conventional thermal methods. In the present study, irradiation of plum peel anthocyanins after extraction and purification was done in a range of 0.1-1.0 kGy. Results revealed that degradation was significantly (p ≤ 0.05) dependent on both time and dose of irradiation. The percentage degradation observed in the first 3 h of treatment was 9.0-21.0±1.2%. The maximum anthocyanin degradation recorded during 8 h of irradiation was 45.3%. Anthocyanin degradation was apparently less at 0.1-0.5 kGy compared to 0.6-1.0 kGy. The retention of anthocyanins was up to the extent of 88.8-62.3% in samples irradiated at 0.1-0.5 kGy. Comparison of the individual anthocyanin indicated that diglucoside anthocyanins were stable towards irradiation than monoglucoside anthocyanins. For monoglucoside anthocyanins, a 50% decrease was observed as the irradiation treatment exceeded 0.6 kGy. A close comparison of the data revealed that at irradiation dose of 1.0 kGy, the decrease in L* and a* values was almost four and three times higher than that observed in samples irradiated at 0.5 kGy and below; while an increase in b* value was almost double. In spite of marginal degradation in color, low dose irradiation (up to 0.5 kGy) significantly (p≤0.05) increased the antioxidant activity of the plum peel anthocyanins.

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Stability Studies of Microencapsulated Anthocyanins of Roselle (Hibiscus Sabdariffa L) In Native Starch and Its Potential Application in Jam Production

Cited by 11 publications

References 17 publications

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Effect of Extraction Condition, Heat Treatments and Spay-drying on Stability of Roselle Anthocyanins as Natural Food Colorant

Low dose irradiation of plum peel anthocyanins: Impact on stability and antioxidant activity

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