Stabilization of Anthocyanins Crude Extracted from Rambutan (Nephelium Lappaceum L.) Peel Through Copigmentation and Encapsulation for Natural Food Colorants
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Abstract
Plant-derived anthocyanins are widely used as natural food colorants, with rambutan peels representing a potential source. However, their application is limited because of their inherent instability and susceptibility to rapid color changes. Copigmentation and encapsulation present promising strategies to increase both the stability and color intensity of anthocyanins. This study aimed to improve the stability and color intensity of anthocyanins extracted from rambutan peels through copigmentation and encapsulation. Rambutan peels were blanched, dried, and ground into powder before being subjected to ultrasound-assisted extraction via 0.2% citric acid in 96% ethanol. Copigmentation was conducted by adding Tannic acid at molar ratios of 1:0, 1:100, 1:150, and 1:200, followed by encapsulation with 10% maltodextrin. This study evaluated the color stability and anthocyanins degradation of copigmented rambutan peel anthocyanins extract, along with its characteristics and stability in powder form during storage at low temperatures. The results showed that increasing Tannic acid from a molar ratio of 1:100 to 1:200 caused a 10 nm wavelength shift, and the absorbance increased from 3 to 15%. The 1:150 molar ratio resulted in the most significant improvement, effectively preserving red color stability and reducing anthocyanins degradation in copigmented anthocyanins. FT-IR analysis confirmed that the improved stability of the anthocyanins following tannic acid addition resulted from intermolecular interactions. Moreover, the incorporation of tannic acid produced anthocyanins powder with smoother surfaces and greater uniformity. The highest half-life values and the lowest ΔE values were observed for the anthocyanins powder stored at -16 ± 5 °C.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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