Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study
The increasing consumer preference for natural products has resulted in growing the functional and natural food market in which natural colors are highly demanded. Anthocyanins are interesting natural red colorants. Mangosteen pericarp is a promising source of natural color because it is agriculture...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Engineering, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50141/1/24.pdf |
| _version_ | 1796975271779237888 |
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| author | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Tan, Chin Ping Olusegun, Lasekan |
| author_facet | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Tan, Chin Ping Olusegun, Lasekan |
| author_sort | Deylami, Mahsa Ziabakhsh |
| collection | UPM |
| description | The increasing consumer preference for natural products has resulted in growing the functional and natural food market in which natural colors are highly demanded. Anthocyanins are interesting natural red colorants. Mangosteen pericarp is a promising source of natural color because it is agriculture waste and rich in anthocyanins. Anthocyanins are intrinsically susceptible to adverse conditions of environment and microencapsulation is a well-known process to improve their stability. Mangosteen pericarp was microencapsulated using spray-drying technique with maltodextrin (DE 10) as encapsulant. Microencapsulation efficiency of 95.7% was obtained for anthocyanins. Thermal stability of microencapsulated anthocyanins in reconstituted form was studied over the temperature range of 75-95°C for 30 min. The result was fitted to Weibull, first-order and zero-order kinetic models. Weibull kinetic model had higher correlation coefficients and lower values of standard error of mean, therefore, most accurately predicted anthocyanin degradation. Kinetics parameters showed anthocyanin degradation was strongly dependent on the temperature. The activation energy was 32.45 kJ/mol. Microencapsulated mangosteen pericarp can potentially be used as an anthocyanin-based natural red colorant in food industry under mild process conditions. |
| first_indexed | 2024-03-06T09:09:06Z |
| format | Conference or Workshop Item |
| id | upm.eprints-50141 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:09:06Z |
| publishDate | 2016 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-501412017-02-01T07:40:37Z http://psasir.upm.edu.my/id/eprint/50141/ Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Tan, Chin Ping Olusegun, Lasekan The increasing consumer preference for natural products has resulted in growing the functional and natural food market in which natural colors are highly demanded. Anthocyanins are interesting natural red colorants. Mangosteen pericarp is a promising source of natural color because it is agriculture waste and rich in anthocyanins. Anthocyanins are intrinsically susceptible to adverse conditions of environment and microencapsulation is a well-known process to improve their stability. Mangosteen pericarp was microencapsulated using spray-drying technique with maltodextrin (DE 10) as encapsulant. Microencapsulation efficiency of 95.7% was obtained for anthocyanins. Thermal stability of microencapsulated anthocyanins in reconstituted form was studied over the temperature range of 75-95°C for 30 min. The result was fitted to Weibull, first-order and zero-order kinetic models. Weibull kinetic model had higher correlation coefficients and lower values of standard error of mean, therefore, most accurately predicted anthocyanin degradation. Kinetics parameters showed anthocyanin degradation was strongly dependent on the temperature. The activation energy was 32.45 kJ/mol. Microencapsulated mangosteen pericarp can potentially be used as an anthocyanin-based natural red colorant in food industry under mild process conditions. Faculty of Engineering, Universiti Putra Malaysia 2016 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50141/1/24.pdf Deylami, Mahsa Ziabakhsh and Abdul Rahman, Russly and Bakar, Jamilah and Tan, Chin Ping and Olusegun, Lasekan (2016) Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study. In: 3rd International Conference on Agricultural and Food Engineering (CAFEi 2016), 23-25 Aug. 2016, Seri Pacific Hotel, Kuala Lumpur, Malaysia. (pp. 357-362). http://cafei.upm.edu.my/home.php?&value=2016 |
| spellingShingle | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Tan, Chin Ping Olusegun, Lasekan Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title | Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title_full | Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title_fullStr | Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title_full_unstemmed | Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title_short | Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study |
| title_sort | stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant a kinetic study |
| url | http://psasir.upm.edu.my/id/eprint/50141/1/24.pdf |
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