Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel-Reference-Cited by-同舟云学术

Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel

Published:2021-12-30 Issue:3 Volume:9 Page:953-960
ISSN:2322-0007
Container-title:Current Research in Nutrition and Food Science Journal
language:en
Short-container-title:Curr Res Nutr Food Sci

Author:

Rukmi Putri Widya Dwi¹^ORCID,Ramadhani Nurbaya Syarifa²^ORCID,Sofia Murtini Erni¹^ORCID

Affiliation:

1. 1Agricultural Product Technology Department, Faculty of Agricultural Technology, Universitas Brawijaya, Malang City, East Java, Indonesia.

2. 2Food Technology Department, Faculty of Science and Technology, Universitas Muhammadiyah Sidoarjo, Sidoarjo City, East Java, Indonesia.

Abstract

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.

Funder

Universitas Brawijaya

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

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