scholarly journals Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel

2021 ◽  
Vol 9 (3) ◽  
pp. 953-960
Author(s):  
Widya Dwi Rukmi Putri ◽  
Syarifa Ramadhani Nurbaya ◽  
Erni Sofia Murtini
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Carboxymethyl Cellulose ◽  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Natural Food ◽  
Fruit Peel ◽  
Coating Materials ◽  
Dragon Fruit

The aim of this research was evaluated the effect of type and ratio of coating materials on characteristics of betacyanin extract microencapsulated by freeze drying. The combination was consisted of maltodextrin+gum arabic (MD+GA), maltodextrin+carboxymethyl cellulose (MD+CMC), maltodextrin+carrageenan (MD+C), and maltodextrin (MD) with ratio 3:1 and 4:1 (w/v) to the extract. Betacyanin microcapsules was analyzed for its characteristics, including encapsulation efficiency and microstructure. The result showed type and ratio of coating materials significantly influenced moisture content, color, and bulk density of the microcapsules (p<0,05). MD+GA coating material had the highest value of encapsulation efficiency (99.41 %). Microstructure analysis of the microcapsules showed it had amorphous shape. Betacyanin microcapsules from red dragon peel was potential to be natural food colorant.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals Study on Colour Stability and Microencapsulation of Anthocyanin Pigment Extracted from Dragon Fruit Peel by Spray and Freeze Drying

2020 ◽  
Vol 2 (1) ◽  
pp. 47
Keyword(s):  
Freeze Drying ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Dragon Fruit ◽  
The Stability

Dragon fruit is a popular fruit grown in Malaysia. It is well known for the rich nutrient contents, and it is commercially available worldwide. It is rich in anthocyanins and antioxidants. Dragon fruit is also an essential source of betacyanin, which serves as a red/purple pigment with antioxidative properties. The objective of the present work is to study the stability of natural colorant from dragon fruit peel. The crushed peel and water were taken in the ratio of 1:10 and was subjected to seven different types of extraction techniques such as microwave-assisted extraction, ohmic heating, ultrahigh-pressure homogenization, sonicator, supercritical fluid extraction, aqueous extraction, Soxhlet extraction. Out of the microwave-assisted extraction had the most Anthocyanin content, and it was used for further studies. The selected extract was filtered, and the stability of anthocyanin was examined at varying pH (2…10) and temperature (60…100⁰C). In addition to this, thermal stability (80…100 ⁰C for 150 min) was checked at a deferent time interval (80 to 100⁰C…150 min.). The microwave extract was used for the encapsulation process using maltodextrin, and soy protein isolate as carrier material with 1:4, 1:5 core to wall ratio by spray drying and freeze-drying techniques. The quality analysis, such as total anthocyanin content, encapsulation efficiency, color, water activity, bulk density, solubility, and moisture content, were analyzed of microencapsulated anthocyanin extract. This result showed that encapsulated dragon fruit peel (pitaya) powder could be used as a natural colorant in food applications.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

scholarly journals Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 101 ◽  
Author(s):  
Hoa T.T. Do ◽  
Ha V.H. Nguyen
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Water Solubility ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.

scholarly journals Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

2020 ◽  
Vol 58 (4) ◽  
Author(s):  
Wanida Pan-utai ◽  
Siriluck Iamtham
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Gum Arabic ◽  
Water Soluble ◽  
Freeze Dried ◽  
Wall Materials

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

scholarly journals Mikroenkapsulasi Ekstrak Kulit Buah Naga Super Merah (Hylocereus costaricensis) pada Berbagai Massa Maltodekstrin dan Aplikasinya Sebagai Antioksidan

KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 191-197
Author(s):  
Sucianti ◽  
Nurhaeni ◽  
Jaya Hardi
Keyword(s):  
Freeze Drying ◽  
Ethanol Extract ◽  
Efficiency Ratio ◽  
Fruit Peel ◽  
Coating Efficiency ◽  
Dragon Fruit ◽  
Dpph Scavenging ◽  
Technique Comparison ◽  
Peel Extract

Red super dragon fruit peel (Hylocereus costaricensis) extract has capability to scavenge DPPH and the activity could be maintained by using maltodextrin as coating. The aims of the research are to determine ratio of red super dragon fruit peel ethanol extract toward maltodextrin producing microcapsule with the highest coating efficiency and DPPH scavenging content by microcapsule of red super dragon fruit peel extract. Microencapsulation was carried out using freeze drying technique. Comparison of red super dragon fruit peel extract and maltodextrin were 1: 8, 1: 10, 1: 12, and 1:14 (w / w). The results show that the highest efficiency ratio of coating extract of red super dragon fruit peel with maltodextrin was 1: 8 with percentage of 90,77%. Level of DPPH scavenging content of red super dragon fruit peel extract microcapsule with ratio of 1:8 on 5 minutes and 60 minutes each is 27.36% and 46.62%. Keywords: Hylocereus costaricensis, freeze drying, maltodextrin, microencapsulation

scholarly journals Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Thaiane Marques da Silva ◽  
Juliano Smanioto Barin ◽  
Eduardo Jacob Lopes ◽  
Alexandre José Cichoski ◽  
Erico Marlon de Moraes Flores ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Significant Protection ◽  
Complex Coacervation ◽  
Gastrointestinal Conditions ◽  
Viability Study ◽  
Different Temperatures ◽  
And Storage

ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved the viability of probiotics during storage at either −18 ºC for 120 days, 7 ºC for 105 days or 25 ºC for 45 days. Therefore, complex coacervation was demonstrated to be adequate and promising for encapsulation of probiotics.

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