The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Marpaung, Abdullah Muzi; Lee, Michael; Kartawiria, Irvan S.

doi:10.22437/ifstj.v3i2.10185

Cited by 21 publications

(13 citation statements)

References 11 publications

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“…Therefore, blue pea flower anthocyanins can be used as a blue colourant in beverages having acidic pH between 3 to 4. Similar work was done by Marpaung et al (2020) in which a crystallised functional drink powder was prepared with an anthocyanin-rich blue pea flower extract and supersaturated sugar solution and citric acid. The best formulation was selected using an sensory evaluation with a 9-hedonic scale and the formulation with 58 g sucrose, 0.46 g citric acid and 80 g of blue pea flower extract in 250 mL distilled water was selected as the most acceptable drink for colour, aroma, taste and overall acceptability.…”

Section: Applications Of Anthocyanins From Blue Pea Flowermentioning

confidence: 92%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

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Section: Applications Of Anthocyanins From Blue Pea Flowermentioning

confidence: 92%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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“…DPPH scavenging activity methanol extract was more active than ethanol extracts (IC50 values were 1 mg/mL and 4 mg/mL, respectively) (Kamkaen, and Wilkinson, 2009). Total anthocyanin, the antioxidant activity of the butterfly pea flower drink remained stable during storage for 4 weeks (Marpaung et al, 2020).…”

Section: Discussionmentioning

confidence: 94%

“…Telang have various name, depending on the region such as blue flowers, teleng flowers for Java, talang flowers for Sulawesi and bisi for Maluku, kelenit flowers and telang flowers for Sumatra (Fitrilia et al, 2020). One of the unique characteristics of butterfly pea flower is bluishpurple at a low acidic condition, The combination of exotic color and health benefits will promote telang as functional drink (Marpaung et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of TEMON (Clitoria ternatea and Citrus sp.) as an Infused Herbal Tea

et al. 2022

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Many people around the world believed that herbal tea had a lot of antioxidants contained in it, thus it was widely drunk all over the world. However, the antioxidant capacities of herbal tea may be various because it is affected by the usage of different plants as its primary ingredient. As a result, this study examines the antioxidant activity of herbal tea made from dried Citrus sp. and Clitoria ternatea flower petals. The antioxidant potential was assessed by performing a DPPH and H2O2 scavenging activity assay on 2,2-diphenyl-1picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) scavenging activity assay, total phenolic, and flavonoid content assay, ABTS reduction, and FRAP assay. This study showed that pure telang (Clitoria ternatea) herbal tea has antioxidant properties. Dried Telang (Clitoria ternatea) tea had the highest activity of antioxidants as we refer to the results of it had the highest activity value in DPPH, ABTS, and FRAP assay and also had the lowest IC-50 value. Followed by TEMON infusion which showed the second-highest antioxidant activity after pure telang infusion. The decrease in antioxidant activity in the mixture of telang and lemon was due to the mixture of lemons which tended to have the lowest antioxidant activity among the three types of infusions tested. The addition of dried lemon has the aim of enhancing the flavor of the tea infusion.

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“…Bunga tersebut telah diakui memiliki manfaat kesehatan seperti antioksidan, antidiabetes, antiinflamasi, dan antikanker. Senyawa bioaktif yang terdapat pada bunga telang meliputi sembilan jenis antosianin poliasilasi yang disebut ternatin dan 15 jenis flavonol glukosida (Goh, Kwong, Ng, & Ee, 2022;Marpaung & Kartawiria, 2020).…”

Section: Pendahuluanunclassified

Pendugaan Umur Simpan Produk Ready To Drink (RTD) Bunga Telang dengan Evaluasi Sensori menggunakan Survival Analysis

Ramadhan

Kusumawardani

Ardiansyah

et al. 2022

J.Wart.Industri.Has.Pertan.

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ABSTRAK: Bunga telang memiliki pigmen antosianin yang dapat dimanfaatkan sebagai pewarna pada makanan dan minuman. Ready To Drink (RTD) bunga telang terbuat dari campuran air, gula dan biji chia serta bunga telang (Clitoria Ternatea) dengan rasa jeruk nipis. Tujuan penelitian ini adalah menentukan umur simpan produk RTD bunga telang dengan menggunakan evaluasi sensori, survival analysis. Lima puluh orang panelis melakukan pengujian pada setiap 3 hari hingga 15 hari dengan suhu simpan produk 4, 27 dan 37°C. Parameter yang digunakan adalah uji sensori, analisis total mikroba dan kapang, pengukuran pH, warna dan total padatan terlarut (TPT). Pada penelitian ini, umur simpan produk pada suhu 4, 27 dan 37°C memberikan hasil berbeda yaitu 6, 4 dan 3 hari. Total mikroba pada hari ke-6 pada suhu 4°C telah melewati batas maksimum, sementara suhu 27 dan 37°C pada hari ke-3, sedangkan total kapang khamir telah melewati batas maksimum pada hari ke-6. Nilai pH pada ketiga suhu berada pada kisaran nilai 3,19 hingga 3,51. Nilai ∆E* pada suhu 4 dan 27°C berada pada kisaran 2,0-3,0 yaitu sedikit terlihat, sedangkan 37°C terdapat nilai yang melebihi 3,0 yaitu terlihat dengan baik. Nilai TPT mengalami penurunan tetapi tidak berbeda nyata. Suhu 4°C merupakan kondisi penyimpanan optimum dibandingkan suhu lainnya.

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The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Cited by 21 publications

References 11 publications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Antioxidant Activity of TEMON (Clitoria ternatea and Citrus sp.) as an Infused Herbal Tea

Pendugaan Umur Simpan Produk Ready To Drink (RTD) Bunga Telang dengan Evaluasi Sensori menggunakan Survival Analysis

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