EXTRACTION CHARACTERISTIC AND MICROENCAPSULATION OF ANTOCYANIN AS
NATURAL FOOD COLOURING FROM ROSELLE CALYCES BY ULTRASOUND-ASSISTED EXTRACTION
Abstract
Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process. This article presents the anthocyanin extraction by ultrasound-assisted extraction and the characterization of solid form anthocyanin extract. In addition, a simple kinetic analysis for the extraction process is investigated. Extraction was conducted by ultrasound-assisted extraction with a solute-solvent ratio of 1:4 and 1:8 at a temperature of 30OC, 40OC and 60OC. Anthocyanin content was analyzed by UV-VIS spectrophotometer. Drying process was performed by a freeze dryer with the addition of maltodextrin and followed by characterization of powder comprising moisture content, solubility and colour intensity. The result shows that the extraction temperature has an effect on anthocyanins extracted. Temperatures rise increased the diffusion coefficient and triggered the driving force of solids into the solvent. This result had a correlation with the second-order kinetic model where the rate of extraction increases along with temperature rise. Characterization of anthocyanin extracts in solid form showed that the addition of maltodextrin provided better results than the product without maltodextrin. The anthocyanin powder added with maltodextrin fulfils the Indonesian standards for food colouring powders, having a low moisture content (5.6%) and high solubility (91.4%). Moreover, colour intensity analysis of anthocyanin powder showed that the powder with maltodextrin has a tendency of a lighter colour with low value of L *, a * and b *.
Keywords
Full Text:
PDFReferences
Adjé, F., Lozanoa, Y. F., Lozano, P., Adima, A., Chemat, F., and Gaydou, E. M., (2010), Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction, Ind. Crops Prod., 32, pp. 439–444.
Cacace, G. M., (2010), Mass transfer process during extraction of phenolic compounds from milled berries, J. Food Eng., 59, pp.379–389.
Caliskan, G. and Dirim, S. N., (2016), The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders, Powder Technol., 287, pp. 308-314.
Canuto, H. M. P., Afonso, M. R. A., and da Costa, J. M. C., (2014), Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin., Maringa, 36, pp. 179-185.
Chen, M., Zhao, Y., and Yu, S., (2015), Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses, Food Chem., 172, pp. 543-550.
Cheung, Y. C., and Wu, J. Y., (2013), Kinetic models and process parameters for ultrasound-assisted extraction of water-soluble components and polysaccharides from a medicinal fungus, Biochem. Eng. J., 79, pp. 214-220.
Chumsri, P., Sirichote, A. and Itharat, A., (2008), Studies on the optimum conditions for the extraction of Roselle (Hibiscus sabdariffa Linn.) extract, Songklanakarin J. Sci. Technol., 30, pp. 133-139.
Chung, C., Rojanasasithara, T., Mutilangi, W., and Mc.Clements, D.J., (2016), Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition, Food Chem., 201 pp.14-22.
D’Alessandro, L. G., Dimitrov, K., Vauchel, P., and Nikov, I., (2014), Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry) wastes, Chem. Eng. Res. Des., 92(10), pp. 1818-1826.
Dean, J. R., (1998), Extraction Methods for Enviromentally Analysis, John Willey & Sons, Ltd., London.
Downham, A., and Collins, P., (2000), Colouring Our Foods in the Last and Next Millenium, Int. J. Food Sci. Technol., 35, pp.5-22.
Durge, A. V., Sarkar, S., and Singhal, R. S., (2013), Stability of Anthocyanin as Pre-extrusion Colouring of Rice Extrudates. Food Res. Int, 50, pp. 641-646.
Dutta, B. K. (2007), Principles of Mass Transfer and Separation Processes, Prentice-Hall of India, New Delhi.
Dutta B. K., Karmakar S., Naglot A., Aich J. C., Begam M., (2007), Anticandidial Activity of Some Essential Oils of a Mega Biodiversity Hotspot in India, Mycoses, 50(2), pp. 121-24.
Gabas, A. L., Telis, V.R.N., Sobral, P.J.A., Telis-Romero, J., (2007), Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder, J. Food Eng., 82, pp. 246-252.
Ghafoor, K., Choi, Y. H., Jeon, J. Y., and Jo, I. H.,(2009), Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds, J. Agric. Food Chem., 57, pp. 4988–4994.
Giusti, M., and Wrolstad, R. E., (2001), Acylated Anthocyanin from Edible Source and Their Application in Food System., J. Biochem. Eng., 14, pp. 217-225.
Goula, A. M., and Adamopoulos, K. G., (2008), Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II, Powder Prop. Drying Technol., 26, pp. 726–737.
Gradinaru, G., Biliaderis, C.G., Kallithraka, S., Kefalas, P., and Garcia-Viguera, C, (2003), Thermal stability of Hibiscus sabdariffaL. anthocyanins in solution and in solid state: effects of copigmentation and glass transition., Food Chem., 83, pp. 423-436.
Idham, Z., Muhamad, I. I., and Sarmidi, M. R., (2012), Degradation Kinetics and Color Stability of Spray-Dried Encapsulated Anthocyanins from Hibiscus Sabdariffa L., J. Food Process Eng., 35(4) pp. 522-542.
Jokić, S., Velić, D., Bilić, M., Bucić-kojić, A., and Planinić, M., (2010), Modelling of the process of solid–liquid extraction of total polyphenols from soybeans, Czech J. Food Sci., 28, pp. 206–212.
Jurd, L. and Asen, S., (1966), The formation of metal and “co-pigment” complexes of cyanidin 3-glucoside, Phytochem., 5, pp. 1263-1271.
King, A.-E., Liu, C.-F. & Liu, Y.-J., (2001), Chlorophyll Stability in Spinach Dehydrated by Freeze-Drying and Controlled Low-Temperature Vacuum Dehydration, Food Res. Int., 34, pp. 167-175.
Kouakou, T.H., Konkon, N.G., Ayolié, K., Obouayeba, A.P., Abeda, Z.H., and Koné, M., (2015), Anthocyanin production in calyx and callus of Roselle (Hibiscus sabdariffa L.) and its impact on antioxidant activity, J. Pharmacog. and Phytochem., 4(3), pp. 09-15.
Lazar, L., Talmaciu, A. L., Volf, I., and Popa, V. I., (2016), Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abiesbark, Ultrasonics Sonochem., 32, pp. 191-197.
Lin, Z., Fischer, J., and Wicker, L., (2016), Intermolecular Binding of Blueberry Pectin-Rich Fraction and Anthocyanin, Food Chem., 194, pp. 986-993.
Liu, Q. M., Yang, X. M., Zhang, L., and Majetic, G., (2010), Optimation of Ultrasonic Assist Extraction of Chlorogenic Acids from Folium Eucommiae and Evaluation of Its Antioxidant Activity, J. Medicinal Plants Res., 4, pp. 2503-2511.
Mane, S., Bremner, D. H., Tziboula-Clarke, A., and Lemos, M. A., (2015), Effect of Ultrasound on the Extraction of Total Anthocyanin from Purple Majesty Potato, Ultrasonics Sonochem., 27, pp. 509-514.
Melecchi, M. I., Peres, V. F., Dariva, C., Zini, C. A., Abad, F. C., Martinez, M. M., and Caramao, E. B., (2006), Optimization of The Sonication Extraction Method of Hibiscus tiliaceus L. Flower, Ultrasonics Sonochem.,13(3), pp. 242-250.
Mosquera, L.H., Moraga, G., and Martínez-Navarrete, N., (2010), Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder, J. Food Eng., 97, pp.72–78.
Mosquera, L.H., Moraga, G., and Martínez-Navarrete, N., (2012), Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum, Food Res. Int., 47. pp. 201-206.
Oancea, S., Grosu, C., Ketney, O., and Stoia, M., (2013), Conventional and Ultrasound-Assisted Extraction of Anthocyanins from Blackberry and Sweet Cherry Cultivars, Acta Chim. Slov, 60 (2), pp. 383-389.
Oberoi, D. P. S., and Sogi, D. S., (2015), Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder, J. Food Eng., 165, pp. 172-178.
Olawale, A. S., (2013), Solid-Liquid Extraction of Sorrel Calyces with Ethanol, Agric. Eng. Int: CIGR J., 15(4), pp. 253-257.
Patras, A., Brunton, N. P., O’Donnell, C., and Tiwari, B. K., (2010), Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation, Trends in Food Sci. Technol., 21, pp. 3-11.
Pérez-Gregorio, M. R., Regueiro, J., Gonzalez-Bareiro, C., Rial-Otero, R., and Simal-Gandar, J., (2011), Change in Antioxidant Flavonoids During Freeze Drying of Red Onion and Subsequent Storage, J. Food Control, 22(7), pp. 1108-1113.
Rodrigues, S., Fernandes, F.A.N., de’Brito, E.S., Sousa, A.D., and Narain, N., (2015), Ultrasound extraction of phenolics and anthocyanins from jabuticaba peel, Ind. Crops Prod., 69, pp. 400–407.
Saikia, S., Mahnot, N. K. and Mahanta, C. L., (2015), Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying, Food Chem., 171, pp. 144-152.
Selim, K. A., Khalil, K. E., Abdel-Bary, M. S., and Abdel -Azeim, N. A., (2008), Extraction, Encapsulation and Utilization of Red Pigments from Roselle (HibiscussabdariffaL.) as Natural Food Colourants. Alexandria J. Food Sci. and Technol., Special Vol., pp. 7-20.
Tao, Y., Wu, D., Zhang, Q.-A. and Sun, D.-W., (2014a), Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage, Ultrasonic Sonochem., 21, pp. 706-715.
Tao, Y., Zhang, Z., and Sun, D. W., (2014b), Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature, Ultrasonics Sonochem., 21, pp. 1461-1469.
Vetal, M. D., Lade, V. G., and Rathod, V. K., (2012), Extraction of ursolic acid from Ocimum sanctum leaves: Kinetics and modeling, Food and Bioproducts Process. 90, pp. 793-798.
Wang, S. M., Yu, D. J., Song, K. B., (2011), Quality Characteristics of Purple Sweet Potato (Ipomoea batatas) Dehydrated by the Addition of Maltodextrin Slices, Hort. Environ. Biotechnol, 52(4), pp. 435-441.
Wang, W., Jung, J., Tomasino, E., and Zhao, Y., (2016), Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions, LWT-Food Sci. Technol., 72, pp. 229-238.
Wei, M. C., and Yang, Y. C., (2014), Extraction characteristics and kinetic studies of oleanolic and ursolic acids fromHedyotis diffusaunder ultrasound-assisted extraction conditions, Sep. Purif. Technol., 130, pp. 182-192.
Xu, D. P., Zhou, Y., Zheng, J., Li, S., Li, A. N., and Li, H. B., (2015), Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from the Flower of Jatropha integerrima by Response Surface Methodology, Molecules, 21 (18), pp. 1-12.
Zaidel, D. N. A., Sahat, N. S., Jusoh, Y. M. M., and Muhamad, I. I., (2014), Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion, Agric. Agricult. Sci. Procedia, 2, pp. 82-89.
Refbacks
- There are currently no refbacks.
