scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

scholarly journals Optimization of Natural Colour Extraction from Dragon Fruit (Hylocereus polyrhizus) Peel

2020 ◽  
Vol 17 (2) ◽  
pp. 33
Author(s):  
Kavirajaa Pandian Sambasevam ◽  
Norfateha Yunos ◽  
Hasaratul Nadiah Mohd Rashid ◽  
Siti Nor Atika Baharin ◽  
Nur Farahin Suhaimi ◽  
...  
Keyword(s):  
Extraction Method ◽  
Extraction Time ◽  
Fruit Peel ◽  
Natural Pigment ◽  
Tropical Fruit ◽  
Natural Colorant ◽  
Dragon Fruit ◽  
Pigment Extract ◽  
The Stability ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) which comes from family of Cactaceae is one of the tropical fruit in Malaysia. The peels of red dragon fruit are the possible sources of betacyanin, which responsible for the red-violet color even though the peel always regarded as a waste. The objective of this study is to assess the stability of natural pigment extract from dragon fruits peels by using simple water extraction method and assessed by ultraviolet-visible (UV-Vis) spectrometer. The extracted natural pigments then were introduced to several optimization conditions such as extraction time (1 – 6 hours), temperature (25 – 100 °C) and a range of pH (2 – 12). This study was also investigated the stability of natural pigment towards light. Results analysis of dragon fruit peels extracted shown that the optimum conditions were 4 hours of extraction time, 25 °C and pH 5. Sample extraction of natural pigment that has been optimized was more stable compare to control when exposed to light. In addition, the natural pigment extracted from dragon fruit peel was characterized by Fourier transform infrared (FTIR) spectrometer. In conclusion, the natural pigment extracted by using solvent extraction method from dragon fruit peels has ability to be used as natural colorant.

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 Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1316 ◽  
Author(s):  
Chuang Zhang ◽  
Siew Lin Ada Khoo ◽  
Peter Swedlund ◽  
Yukiharu Ogawa ◽  
Yang Shan ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Core Material ◽  
Gum Acacia ◽  
Tapped Density ◽  
Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

scholarly journals Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Isela A. Flores-Belmont ◽  
Enrique Palou ◽  
Aurelio López-Malo ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Microbial Reduction ◽  
Second Step ◽  
Spray Dryer ◽  
Step Process ◽  
Gastrointestinal Conditions ◽  
Spray Dried

The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic.Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 1012 cfu mL-1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130°C and a solution flux of 4.8 g min-1. A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again.With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 - 0.261 at 25 °C and moisture content of 0.8 – 1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m-3) for simple than for double (400 kg m-3) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values.Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan’s insolubility in water, which can be applied for the of development food products.

scholarly journals Studi Fisikokimia Betasianin Dalam Kulit Buah Naga dan Aplikasinya Sebagai Pewarna Merah Alami Sediaan Farmasi

2019 ◽  
Vol 5 (2) ◽  
pp. 140
Author(s):  
Ridho Asra ◽  
Rina Desni Yetti ◽  
Rusdi Rusdi ◽  
Selly Audina ◽  
Nessa Nessa
Keyword(s):  
Color Stability ◽  
Extraction Process ◽  
Pharmaceutical Products ◽  
Stability Study ◽  
Natural Dye ◽  
Water As Solvent ◽  
Freeze Dried ◽  
Dragon Fruit ◽  
The Stability ◽  
Dried Extract

The rind of dragon fruit (Hylocereus lemairel (Hook.) Britton & Rose) is a waste material that has not been optimally utilized. The rind contains betacyanin pigment that has many benefits in pharmaceutical products. The study aimed to characterize the physicochemical properties, to evaluate the stability and to apply betacyanin in dragon fruit rind as a natural dye. The extraction process was done by using water as solvent which was sonicated at 50 kHz for 30 minutes at 25 °C. Extract was freeze dried for 48 hours. The dried extract was purified by using preparative TLC and physicochemically analyzed by using UV-Vis and FTIR spectrophotometer. The stability of betacyanin extract against pH and temperature was examined and applied as a dye in tablet imprinting. The result of this study indicated that betacyanin was found at Rf value of 0.6 same as the betacyanin standard. The maximum wavelength of betacyanin was obtained at 534 nm and the IR spectra showed similarity with betacyanin standard with the same functional groups between 4000-600 cm-1 although there was a slight shift in the wavenumber but it still in the range. The stability study were stable at temperature below 40 °C and at range pH 4-6. Betacyanin applications as natural dye of tablet have been successfully carried out with good color stability during 3 months of storage at room temperature.

scholarly journals Optimisation and Evaluation of Antibacterial Topical Preparation from Malaysian Kelulut Honey using Guar Gum as Polymeric Agent

2021 ◽  
Vol 29 (1) ◽  
Author(s):  
Mohd Amir Shahlan Mohd-Aspar ◽  
Raihana Zahirah Edros ◽  
Norul Amilin Hamzah
Keyword(s):  
Physicochemical Properties ◽  
Guar Gum ◽  
Antibacterial Properties ◽  
Stability Study ◽  
Antibacterial Efficacy ◽  
E Coli ◽  
Topical Preparation ◽  
Topical Antibacterial ◽  
Antibacterial Preparation ◽  
The Stability

The study aims to formulate and optimise topical antibacterial preparation using Malaysian kelulut honey as the active ingredient and guar gum as the polymeric agent. Response surface methodology (RSM) was used to optimise the preparation. The acidity, honey concentration, and guar gum concentration were the independent variables. Meanwhile, the zone of inhibitions on Staphylococcus aureus ATCC6538 and Escherichia coli ATCC8739 were the response variables. The optimal preparation was evaluated on its physicochemical properties, viscosity, antibacterial efficacy, and stability. The antibacterial efficacy of the optimal preparation was compared to the commercial antibacterial gel (MediHoney™, Comvita). The optimal preparation was formulated at pH 3.5, honey concentration of 90% (w/v), and guar gum concentration of 1.5% (w/v). The inhibition zones measured on S. aureus ATCC6538 was 16.2 mm and E. coli ATCC8739 was 15.8 mm, respectively. The optimal preparation showed good physicochemical properties and effective antibacterial properties. However, the viscosity of the preparation was reduced by more than 50% during the six months of the stability study. Guar gum is a potential polymeric agent in preparing kelulut as topical preparation with effective antibacterial properties. Consideration of additional stabilising or preservative agent is recommended to overcome the reduction of viscosity over time.

Stabilitas Formulasi Gel Ekstrak Buah Naga

2019 ◽  
Vol 8 (2) ◽  
pp. 83-88
Author(s):  
Ariyanti Ariyanti ◽  
Eni Masruriati ◽  
Laely Arlindya Wanti
Keyword(s):  
Colon Cancer ◽  
Oral Health ◽  
Storage Stability ◽  
Test Group ◽  
Dragon Fruit ◽  
Post Test ◽  
Noise Test ◽  
Sugar Levels ◽  
The Stability ◽  
Hylocereus Polyrhizus

Tanaman buah yang berpotensi sebagai bahan obat adalah buah naga. Buah naga dapat mengobati berbagai macam penyakit diantaranya adalah penyeimbang kadar gula darah, pencegah kanker usus, perlindungan kesehatan mulut, pencegah pendarahan dan obat keluhan keputihan. Rancangan penelitian adalah the post test only design yang terbagi menjadi 3 kelompok. Kelompok uji dengan pemberian ekstrak gel buah naga dengan konsentrasi PVP 5%, 7,5% dan 10%. Masing-masing kelompok diuji stabilitas pada suhu 27oC dan 40oC di laboratorum STIKES Kendal. Hasil pengujian kemudaian dianalisa dengan menggunakan uji anova. Tujuan penelitian ini untuk mendapatkan kondisi yang diinginkan dalam waktu sesingkat mungkin dengan cara menyimpan sediaan pada suhu 27oC dan 40oC.  Uji fitokimia pada ekstrak buah naga menunjukkan adanya senyawa flavonoid, saponin. Sediaan gel buah naga mengandung saponin dan flavonoid. Pada uji stabilitas dengan basis polivinil alkohol pada suhu 270C dan tidak stabil pada suhu 400C pada uji homogenitas, elastisitas, pH, dan tidak stabil pada organoleptis, uji daya sebar dan waktu kering. Sediaan gel buah naga pada suhu 270C dan 400C pada uji organoleptis, homogenitas, elastisitas, pH yang paling stabil pada konsentrasi 10% pada suhu 27oC.   Kata kunci : gel ektrak buah naga, stabilitas penyimpanan   STABILITY OF HYLOCEREUS POLYRHIZUS EXTRACT GEL FORMULATION   ABSTRACT Fruit plants that have potential as medicinal ingredients are Hylocereus polyrhizus. H. polyrhizus can treat various diseases including balancing blood sugar levels, preventing colon cancer, protecting oral health, preventing bleeding and complaints of vaginal discharge.The study design was the post test only design which was divided into 3 groups. Test group by giving dragon fruit gel extract with PVP concentration of 5%, 7.5% and 10%. The results of the noise test were analyzed using anova test. The purpose of this study was to obtain the desired conditions in the shortest time possible by storing preparations at temperatures of 27oC and 40oC in Kendal STIKES laboratory. Phytochemical tests on dragon fruit extracts showed the presence of flavonoids, saponins. H. polyrhizus gel  preparations contain saponins and flavonoids. In the stability test on the basis of polyvinyl alcohol at 270C and unstable at 400C on the homogeneity, elasticity, pH, and unstable test on organoleptic, spreadability test and dry time. H. polyrhizus gel preparations at 270C and 400C at the organoleptic test, homogeneity, elasticity, and pH are the most stable at a concentration of 10% at 27oC. Keywords: hylocereus polyrhizus gel, storage stability

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