General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan
 

IJCEA 2017 Vol.8(6): 371-376 ISSN: 2010-0221
doi: 10.18178/ijcea.2017.8.6.686

Encapsulation, Properties, and Thermal Study of Red Biocolorant from Selected Plants Obtained Through Physical Extraction

Renny Indrawati, Diah Mustika Lukitasari, Yuyun Yuniati, Heriyanto, and Leenawaty Limantara
Abstract—The human perception on food is closely associated with its color. Since the standard manufacturing procedure often causes partial even total degradation of natural pigments, resulting in color fading, the addition of colorants becomes necessary. Natural colorant, produced from plants or animals, has health promoting effects, better safety, and need not any specific toxicity evaluation. However, the extraction method will be crucial in determining the properties of this biocolorant. In the present study, red biocolorant was prepared from selected local plants i.e., red spinach, red cabbage, beetroot, and dragon fruit, through physical extraction in order to avoid the using of organic solvents. Then, we applied the encapsulation technique and evaluated its coloring and antioxidant properties, as well as its stability against thermal treatment. The results showed that the encapsulated biocolorant of red spinach and beetroot exhibited red hue at pH range 2-11, whereas those of red cabbage and dragon fruit indicated color alteration at different pH. The prominent red hue intensity was found at pH 4 for encapsulated beetroot extract, which endured up to 10 days at aqueous buffered solution when stored in the dark at 200C. In addition, it underwent merely low degradation (∼30%) during incubation at 600C for 30 minutes. The antioxidant activity of encapsulated biocolorant of beetroot was comparable to that of red cabbage, being higher than the others.

Index Terms—Biocolorant, coloring properties, encapsulation, red, thermal stability.

Renny Indrawati, Yuyun Yuniati, and Heriyanto are with Ma Chung Research Center for Photosynthetic Pigments and Chemistry Study Program, Universitas Ma Chung, Malang, Indonesia (e-mail: renny.indrawati@machung.ac.id).
Diah Mustika Lukitasari is with Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang, Indonesia.
Leenawaty Limantara is with Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, and Universitas Pembangunan Jaya, Jakarta, Indonesia.

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Cite: Renny Indrawati, Diah Mustika Lukitasari, Yuyun Yuniati, Heriyanto, and Leenawaty Limantara, "Encapsulation, Properties, and Thermal Study of Red Biocolorant from Selected Plants Obtained Through Physical Extraction," International Journal of Chemical Engineering and Applications vol. 8, no. 6, pp. 371-376, 2017.

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