Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder

Jurnal Teknologi dan Industri Pangan Pub Date : 2023-12-25 DOI:10.6066/jtip.2023.34.2.142

L. N. Lestario, Melanie Melanie, Monika Rahardjo

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Abstract

Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.

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麦芽糊精浓度对鲁肯水果提取物粉末花青素含量和抗氧化活性的影响

鲁肯（Flacourtia rukam Zoll. & Mor.）是一种印度尼西亚热带水果，果皮呈紫色，表明含有花青素；因此，这种水果是天然着色剂的潜在来源。然而，花青素通常不稳定，对温度、光线和氧气有反应。因此，封装工艺是提高其稳定性的一种尝试。本研究的目的是在考虑花青素总量和抗氧化活性的情况下，确定麦芽糊精包覆芦柑果实中花青素的最有效浓度。用 0.5%、1%、2%、3%、4%、5%（b/v）几种浓度的柠檬酸对水果进行提取，并用最佳浓度提取花青素。然后将提取物与以下浓度的麦芽糊精混合：40、50、60、70 和 80% (w/v)。将混合物均质，然后用喷雾干燥机 Lab Plant SD-05（英国 Keison 公司）喷雾干燥。对干燥后的样品进行化学（水分、灰分、pH 值、花青素、抗氧化活性）和颜色（L*、a*、b*）特性分析。结果表明，5% 的柠檬酸和 40% 的麦芽糊精（w/v）萃取率最高，对花青素粉末的效果最好，因此抗氧化活性（74.28± 0.41%）、花青素总量（3.96±0.08 mg/100 g）、封装效率（19.26±0.41%）和颜色值（L* 87.46±0.07；a* 16.21±0.09；b* -1.60±0.02）最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Jurnal Teknologi dan Industri Pangan

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审稿时长

24 weeks