Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion
Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbag...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf |
| _version_ | 1796859764917927936 |
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| author | Abang Zaidel, Dayang Norulfairuz Sahat, Nur Shakira Mohd. Jusoh, Yanti Maslina Muhamad, Ida Idayu |
| author_facet | Abang Zaidel, Dayang Norulfairuz Sahat, Nur Shakira Mohd. Jusoh, Yanti Maslina Muhamad, Ida Idayu |
| author_sort | Abang Zaidel, Dayang Norulfairuz |
| collection | ePrints |
| description | Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbage was carried out. Encapsulation of anthocyanins was performed using microwave-assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-to-aqueous ratios (75:25, 80:20 and 85:15). The stability of the margarine was determined by using Solid Fat Content, thermal and phase stability analysis. Margarine containing encapsulated anthocyanin showed improved stability compared to non-encapsulated anthocyanin. |
| first_indexed | 2024-03-05T19:32:04Z |
| format | Article |
| id | utm.eprints-52670 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2024-03-05T19:32:04Z |
| publishDate | 2014 |
| publisher | Elsevier B.V. |
| record_format | dspace |
| spelling | utm.eprints-526702018-09-27T04:14:08Z http://eprints.utm.my/52670/ Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion Abang Zaidel, Dayang Norulfairuz Sahat, Nur Shakira Mohd. Jusoh, Yanti Maslina Muhamad, Ida Idayu TP Chemical technology Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbage was carried out. Encapsulation of anthocyanins was performed using microwave-assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-to-aqueous ratios (75:25, 80:20 and 85:15). The stability of the margarine was determined by using Solid Fat Content, thermal and phase stability analysis. Margarine containing encapsulated anthocyanin showed improved stability compared to non-encapsulated anthocyanin. Elsevier B.V. 2014 Article PeerReviewed application/pdf en http://eprints.utm.my/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf Abang Zaidel, Dayang Norulfairuz and Sahat, Nur Shakira and Mohd. Jusoh, Yanti Maslina and Muhamad, Ida Idayu (2014) Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion. 2nd International Conference on Agricultural and Food Engineering (CAFE 2014) - New Trends Forward, 2 . pp. 82-89. ISSN 2210-7843 https://dx. doi.org/10.1016/j.aaspro.2014.11.012 DOI:10.1016/j.aaspro.2014.11.012 |
| spellingShingle | TP Chemical technology Abang Zaidel, Dayang Norulfairuz Sahat, Nur Shakira Mohd. Jusoh, Yanti Maslina Muhamad, Ida Idayu Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title | Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title_full | Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title_fullStr | Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title_full_unstemmed | Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title_short | Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion |
| title_sort | encapsulation of anthocyanin from roselle and red cabbage for stabilization of water in oil emulsion |
| topic | TP Chemical technology |
| url | http://eprints.utm.my/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf |
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