Stability of Spray Dried Encapsulated Anthocyanins from Hibiscus Sabdariffa L. Extract

Author

ASSOC PROF DR IDA IDAYU MUHAMMAD
Zuhaili binti Idham, Mohd Roji Sarmidi2, Ida Idayu Muhammad1
1Dept of Bioprocess Eng., Faculty of Chemical & Natural Resources Eng., UTM Skudai
2Chemical Engineering Pilot Plant, UTM Skudai 81310 Johor.

Language

English

Title

Stability of Spray Dried Encapsulated Anthocyanins from Hibiscus Sabdariffa L. Extract

Proceeding

7th INTRACOM – 2nd ICBWI 2009

Date

23th July 2009

Place Held

PWTC, Kuala Lumpur

Abstract

Dry powder of red colour from roselle calyces which can be used as natural colorant and functional food ingredient was produced using microencapsulation technique. Four different matrices (maltodextrin, gum arabic, combination maltodextrin and gum arabic, and soluble starch) were used to evaluate the effectiveness of encapsulation. Identification of anthocyanins in encapsulated roselle was made by HPLC. Encapsulation efficiencies were determined to compare with storage analysis data. The stability of encapsulated pigments (anthocyanins) was investigated during storage under three different storage temperatures (4, 25 and 37 C) until 105 days. First order rate constants for degradation of anthocyanins were calculated, and were found to be much lower in roselle extract when compared to powders (encapsulated form). Combination of maltodextrin and gum arabic showed the highest encapsulation efficiencies (99%) and lower degradation rate in 4 °C (3.7 ±0.3) among the four matrices. Half life and Q10 was also determined from the kinetic rates. The four type of matrices largely increased the half life of the pigments during storage especially at 37°C (p<0.05) compared with the roselle extract. It is recommended that the roselle extract to be conveniently stored in the encapsulated form in refrigerated or room temperature until it is formulated for applications.

Keywords

Hibiscus Sabdariffa L. Extract

Session

Symposium 1B (ICBWI)

Topic

Natural & Safe Food Product