Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Goud

J Food Process Engineering

2020

The degradation kinetics of total anthocyanin, cyanidin‐3‐glucoside (C3G), and peonidin‐3‐glucoside (P3G) from purple rice bran were investigated in various pH and temperature conditions. The effect of hydrocolloids on the stability of anthocyanins was also determined. The degradation kinetics was studied in a pH range of 2–8 and temperatures ranging from 60 to 90°C. At pH 2, the total anthocyanin (2.21 × 10−4 min−1), C3G (1.44 × 10−4 min−1), and P3G (1.38 × 10−4 min−1) showed the lowest degradation rate. During thermal degradation, the lowest rate of degradation for total anthocyanin (3.46 × 10−4 min−1), C3G (1.75 × 10−4 min−1), and P3G (1.99 × 10−4 min−1) were observed at 60°C. The highest degradation rate of total anthocyanin, C3G, and P3G, was obtained at pH 6 and 90°C. The effect of carboxymethyl cellulose, xanthan gum, modified starch, and gum arabic on the stability of anthocyanin, C3G, and P3G was significant (p ≤ .05). The modified starch system showed the highest stability of anthocyanins and antioxidant activity in the aqueous medium. The degradation kinetics of anthocyanins in modified starch medium revealed a lower degradation rate than without a hydrocolloid sample. Practical applications Anthocyanins are easily affected by food processing factors, such as pH and thermal treatment. Thereby, the temperature range used in the present study is commonly used during food processing, namely, pasteurization, blanching, and drying. Similarly, the applied pH range is also widely available in the food product. Therefore, the kinetic analysis of this work can be used to evaluate the loss and degradation behavior of anthocyanin during industrial processes. In the present study, the stability of anthocyanins in the various hydrocolloids medium was also investigated under different conditions. Thus, this study has the potential application in the food processing industries to develop a stable anthocyanin‐based product.

mentioning

confidence: 99%

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

Goud

J Food Process Engineering

2020

“…The results obtained in this study for the dry matter and total sugar contents agree with the results reported in the literature (Altuğ & Ve Gönül, ; Gögtüş, Maskan, & Kaya, ; Uslu, Erbaş, Turhan, & Tetik, ). It was reported that the anthocyanin pigment was found in different chemical forms (Fleschhut, Kratzer, Rechkemmer, & Kulling, ; Loypimai, Moongngarm, & Chottanom, ) and its stability was affected by various factors such as pH, heat treatment, light exposure and food matrix (Torskangerpoll & Andersen, ; Özen, Akbulut, & Artık, ). It is important to note that the storage time‐dependent changes observed in the color values especially for the samples T1 and T2 (given in Section 3.1 in Table ) were not observed in the pH values.…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Kavak

Akpunar

2018

J Food Process Preserv

The aim of this study is to investigate the changes in quality characteristics of Turkish delight as influenced by different concentrations of cornelian cherry pulp. A 4.4 and 12.2% cornelian cherry pulp added Turkish delight samples were produced in industrial conditions. Samples were packaged and stored for 20 weeks. Results showed that samples preserved their microbiological stability during storage. Pulp addition resulted in a decrease in L* values (from 57.32 to 30.67) and provided intensive lokum colors. Total sugar and dry matter contents of the samples varied 76.4–83.3% and 80.33–88.84, respectively. Texture profile analysis (TPA) results showed that initial maximum hardness value was 455.02 N, and it reduced to 189.72 N at the end of 20 months storage. The fruity taste was considered as a desirable sensorial attribute in the sensory analysis. Practical applications The cornelian cherry fruits are rich in healthy constituents and natural coloring pigments. They have a considerable potential as food ingredient. In this study, cornelian cherry is successfully used in the production of the one of the oldest sweets in the world, known as “Turkish Delight.” The present study outlines that cornelian cherry can be commercially used for the enrichment of Turkish delight in terms of providing a natural color and taste as well as having high desirability and satisfactory quality attributes. In future studies, cornelian cherry fruit can be used as a food ingredient to produce various functional confectionaries.

“…Hal ini dikarenakan adanya perbedaan kandungan amilosa pada masing-masing bahan baku, mengakibatkan struktur granula pati lebih kokoh dan keras karena terkait dengan kemampuan amilosa membentuk kristal (Lii et al, 1996) Beberapa penelitian melaporkan bahwa beras memiliki senyawa bioaktif yang tinggi, diantaranya adalah tokoferol, tokotrienol, γ-oryzanol, dan senyawa fenolik (Chakuton et al, 2012). Senyawa fitokimia seperti kandungan antosianin yang terdapat pada beras berpigmen berada pada bagian kulit terluar dari beras tersebut yaitu lapisan aleuron (Loypimai et al, 2016). Lapisan aleuron ini berbedabeda ketebalannya berdasarkan varietas, dimana beras yang berbentuk bulat pendek cenderung merupakan lapisan aleuron yang lebih tebal dibanding beras jenis lonjong panjang.…”

Section: Teksturunclassified

Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat

Anggraini

Dewi²,

Sayuti

2017

JLI Padang

ABSTRAKBeras berpigmen seperti beras merah dan beras hitam mengandung sejumlah komponen bioaktif, seperti senyawa flavonoid yang dapat berperan sebagai antioksidan. Namun, penggunaan beras merah dan hitam belum sepopuler beras putih sehingga perlu dilakukan suatu alternatif untuk meningkatkan pemanfaatan jenis beras tersebut guna meningkatkan asupan serat dan antioksidan. Beras merah dan beras hitam dapat dimanfaatkan sebagai bahan utama dalam pembuatan sponge cake. Sumatera Barat memiliki banyak kultivar beras hitam, merah dan putih. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan, kadar polifenol, antosianin serta karakteristik fisik sponge cake dari berbagai varietas beras merah, hitam dan putih dari beberapa daerah di Sumatera Barat. Hasil penelitian menunjukkan bahwa sponge cake beras hitam memberikan nilai antioksidan, kadar polifenol dan antosianin yang lebih tinggi, serta karakteristik fisik yang lebih baik dibanding sponge cake beras merah dan putih. Spongecake dari beras hitam varietas Solok Selatan dipilih menjadi produk terbaik dengan aktivitas antioksidan 44,94% pada konsentrasi 1000 ppm,total polifenol 13,79% dan kandungan antosianin 10,31 mg/L.