Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-03-23 DOI:10.1016/j.fbp.2025.03.008

Umi Laila , Ponco Yuliyanto , Sugeng Hariyadi , Bekti Juligani , Anastasia Wheni Indrianingsih , Dita Kristanti , Dini Ariani , Ervika Rahayu Novita Herawati , Ade Chandra Iwansyah , Muslih Anwar , Erliana Ginting , Alit Pangestu , Yusuf Andriana , Heni Purwaningsih , Siti Dewi Indrasari , Nurmahmudi Nurmahmudi , Hari Hariadi , Arie Widjaja Hoo , Riuh Wardhani

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引用次数: 0

Abstract

This study investigates incorporating the remarkable color, bioactive compounds, and physiological properties of purple-fleshed sweet potato anthocyanin (PSPA) into sucrose as a carrier for developing anthocyanin-enriched powdered beverages. The effects of PSPA extract on the physicochemical and sensory characteristics of anthocyanin-enriched powdered beverages were evaluated, focusing on two factors: the pH of the extract (2.18 and 2.39) and the ratio of anthocyanin extract to sucrose (E/S) (7.14 %, 10.7 %, and 14.3 % v/w). The results showed that the anthocyanin entrapment efficiency ranged from 58.4 % to 82.5 %, with increasing E/S ratio or decreasing pH enhancing the redness (a*), chroma (Ch), total anthocyanin content (TAC), and solubility. However, these conditions also led to less favorable characteristics in moisture content, hygroscopicity, bulk density, and tapped density. Meanwhile, higher total phenolic content (TPC) and antiradical power (ARP) were observed with increased E/S and pH levels. FTIR analysis confirmed that PSPA was incorporated into the sucrose matrix without reacting chemically with the sucrose. We classified the formation of anthocyanin-enriched sucrose powder as co-precipitation based on the high nucleation rate, surface morphology, and other characteristics. Morphological analysis revealed that the anthocyanin-enriched sucrose powder comprised agglomerates with irregular, porous, and rough surfaces. DSC thermogram indicated an endothermic peak around 190 °C, suggesting the anthocyanin-enriched sucrose powder still had crystalline regions, as further supported by X-ray diffraction data. Beverages formulated with anthocyanin extract at a pH of 2.18 showed higher color preferences than those at 2.39. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed correlations and clustering of the physicochemical and sensory properties of the anthocyanin-enriched sucrose powder.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.