Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan
DOI:
https://doi.org/10.48048/tis.2024.7972Keywords:
Bougainvillea, Encapsulation, Maltodextrin, Carrageenan, Natural dyeAbstract
Bougainvillea flower is recognized as food coloring agent due to the presence of betacyanin compounds. The extraction of these compounds is followed by a subsequent process for encapsulation. Therefore, this research aimed to determine the effect of maltodextrin and carrageenan on encapsulation characteristics of bougainvillea flower dye extract and obtain the best ratio. Encapsulation was carried out with the ratio of maltodextrin and carrageenan, namely 10:0 (MC1), 9.5:0.5 (MC2), 9:1 (MC3), 8.5:1.5 (MC4), 8:2 (MC5) and 7.5:2.5 (MC6). The results showed that maltodextrin and carrageenan ratio significantly affected the amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency. Based on the test, the effectiveness index to produce the best treatment was MC3 with characteristics of amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency at 91.61 ± 0.34, 6.53 ± 0.22, 87.35 ± 1.90 %, 80.43 ± 1.37, 20.37 ± 0.49, 20.73 ± 0.40, 246.99 ± 2.70, 35.76 ± 0.46 mg/100 g and 85.52 ± 0.09 %, respectively. The encapsulated formulation of bougainvillea flower extract with maltodextrin and carrageenan in a balanced ratio can be used as an alternative to provide natural coloring in food processing.
HIGHLIGHTS
- Bougainvillea flowers can be extracted to produce an extract containing betacyanin
- Bougainvillea extract is liquid and is easily damaged by oxidation
- Application of encapsulation in bougainvillea extract can protect betacyanin from damage due to oxidation and hydrolysis, evaporation or heat degradation
- The novelty in this research is the optimal treatment for producing encapsulated natural bougainvillea flower dye extract is a ratio of maltodextrin and carrageenan of 9:1. The formulation of bougainvillea flower extract with maltodextrin and carrageenan in an appropriate ratio can be used as a potential natural coloring alternative in functional food processing.
GRAPHICAL ABSTRACT
Downloads
Metrics
References
A Dirpan, R Latief, A Syarifuddin, ANF Rahman, RP Putra and SH Hidayat. The use of color indicator as a smart packaging system for evaluating mangoes Arummanis (Mangifera indica L. var. Arummanisa) freshness. IOP Conf. Ser. Earth Environ. Sci. 2018; 157, 012031.
MJ García-Salinas and MJ Ariz. Optimizing a simple natural dye production method for dye-sensitized solar cells: Examples for betalain (bougainvillea and beetroot extracts) and anthocyanin dyes. Appl. Sci. 2019; 9, 2515.
C Novais, AK Molina, RMV Abreu, C Santo-Buelga, ICFR Ferreira, C Pereira and L Barros. Natural food colorants and preservatives: A review, a demand, and a challenge. J. Agr. Food Chem. 2022; 70, 2789-805.
KD Kobayashi, J McConnell and J Griffis. Bougainvillea. University of Hawaii, Honolulu, 2007.
H Zhang, T Huang, Q Zhou, Q Sheng and Z Zhu. Complete chloroplast genomes and phylogenetic relationships of Bougainvillea spectabilis and Bougainvillea glabra (Nyctaginaceae). Int. J. Mol. Sci. 2023; 24, 13044.
H Umaternate, S Munawar and R Soamole. Karakteristik morfologi bunga kertas (Bougenville). J. Biol. Educ. Sci. 2022; 2, 76-85.
NH Nurhasanah and D Anggita. Skrining fitokimia dan uji toksisitas dari ekstrak bunga kertas (Bougenvillea spectabilis Wild). Sainstech Farma 2018; 11, 21-4.
V Tanone. Pengaruh jenis pelarut dan suhu ekstraksi terhadap karakteristik pewarna alami bugenvil (Bougainvillea x buttiana ‘Mahara’) dan stabilitasnya terhadap suhu (Tesis). Universitas Udayana, Bukit Jimbaran, Indonesia, 2019.
PH Chong, YA Yusof, MG Aziz, NM Nazli, NL Chin and SKS Muhammad. Evaluation of solvent extraction of amaranth betacyanins using multivariate analysis. Int. Food Res. J. 2014; 21, 1569-73.
NA Sabarudin, MSA Munaim and ZA Wahid. Effect of extraction condition of natural dye pigment from Bougainvillea flowers’ bract. Aust. J. Basic Appl. Sci. 2016; 10, 172-5.
RE Kenari and R Razavi. Encapsulation of bougainvillea (Bougainvillea spectabilis) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion. Food Sci. Nutr. 2022; 10, 3436-43.
S Sepahpour, IDJ Selamat, MYA Manap, A Khatib and AFA Razis. Comparative analysis of chemical composition, antioxidant activity, and quantitative characterization of some phenolic compounds in selected herbs and spices in different solvent extraction systems. Molecules 2018; 23, 402.
Z Fikri, NM Wartini and LP Wrasiati. Karakteristik ekstrak pewarna alami bunga kenop (Gomphrena globosa L.) pada perlakuan jenis pelarut dan suhu ekstraksi serta korelasi antar variable. Jurnal Rekayasa Manajemen Agroindustri 2020; 8, 460-71.
L Deladino, PS Anbinder, AS Navarro and MN Martino. Encapsulation of natural antioxidants extracted from Ilex Paraguariensis. Carbohydr. Polymer. 2008; 71, 126-34.
S Klettenhammer, G Ferrentino, K Morozova and M Scampicchio. Review; novel technologies based on supercritical fluids for the encapsulation of food grade bioactive compounds. Foods 2020; 9, 1395.
FYD Boer, A Imhofa and KP Velikov. Encapsulation of colorants by natural polymers for food applications. Coloration Tech. 2019; 135, 183-94.
K Masters. Spray dryer handbook. John Wilegard Sons, New York, 1979.
S Khrisnan, AC Kshirsagar and RS Singhal. The use of gum arabic and modified starch in the microencapsulation of food flavoring agent. Carbohydr. Polymer. 2005; 62, 309-15.
W Purnomo, LU Khasanah and BK Anandito. Pengaruh ratio kombinasi maltodekstrin, karagenan dan whey terhadap karakteristik mikroenkapsulan pewarna alami daun jati (Tectona grandis L. F.). Jurnal Aplikasi Teknologi Pangan 2014; 3, 121-9.
AP Siswanto, HD Ariyanto, ME Yulianto, MM Faisal, OK Wardani and D Kuvshinov. Formulation and physical properties of citronella oil emulsion on differences in emulsifiers with the addition of maltodextrin. Mater. Today Proc. 2023; 87, 147-51.
M Estupiñan-Amaya, CA Fuenmayor and A López-Córdoba. New freeze-dried andean blueberry juice powders for potential application as functional food ingredients: Effect of maltodextrin on bioactive and morphological features. Molecules 2020; 25, 5635.
AM Goula and KGA Adamopoulos. New technique for spray-dried encapsulation of lycopene. Drying Tech. 2022; 30, 641-52.
A Antares, NM Wartini and LP Wrasiati. Karakteristik kapsul ekstrak pewarna buah pandan (pandanus tectorius) menggunakan penyalut maltodekstrin dan karaginan. Jurnal Ilmiah Teknologi Pertanian Agrotechno 2017; 2, 220-6.
MAD Vagisvari, NM Wartini and IW Arnata. Pengaruh perbandingan maltodekstin-karagenan dan konsentrasi enkapsulan terhadap karakteristik enkapsulat ekstrak pewarna daun singkong. Jurnal Rekayasa Manajemen Agroindustri 2022; 10, 312-23.
IB Yogaswara, NM Wartini and LP Wrasiati. Karakteristik enkapsulat pewarna buah pandan (Pandanus tectorius) pada perlakuan enkapsulan gelatin dan maltodekstrin. Jurnal Rekayasa Manajemen Agroindustri 2017; 5, 31-40.
S Sudarmadji, Suhardi and B Haryono. Analisa bahan makanan dan pertanian. Liberty, Yogyakarta, Indonesia, 1989.
Association of Official Analytical Chemists. Official method of analysis of the association at official analytical chemist. Benyamin Franklin Station, Washington DC. 2005.
Association of Official Analytical Chemists and K Helrich. Official methods of analysis. The Association, Virginia, 1999.
C Weaver. The food chemistry laboratory. CRC Press, Boca Roton, 1996.
R Eder. Handbook of food analysis. Marcel Dekker, New York, 1996.
P Widyanati, M Jufri and B Elya. Formulation and penetration study of liposome gel xanthone of extract mangosteen pericarp (Garcinia mangostana L.). Int. J. Pharmaceut. Sci. Rev. Res. 2014; 27, 1-6.
JLD Antigo, AP Stafussa, RC Bergamasco and GS Madrona. Chia seed mucilage as a potential encapsulating agent of a natural food dye. J. Food Eng. 2020; 285, 110101.
AP Romenda, R Pramesti and AB Susanto. Pengaruh perbedaan jenis dan konsentrasi larutan alkali terhadap kekuatan gel dan viskositas karagenan (Kappaphycus alvarezzi). J. Mar. Res. 2013; 2, 127-33.
M Glicksman. Food hydrocolloid. CRC Press, Boca Raton, 1986.
AP Imeson. Carrageenan. In: GO Philips and PA Williams (Eds.). Handbook of hydrocolloids. CRC Press, Boca Raton, 2000.
NM Wartini and GP Ganda-Putra. Karakteristik enkapsulat pewarna buah pandan pada perlakuan jenis dan konsentrasi enkapsulan. Sci. J. Food Tech. 2018; 5, 139-48.
AR Naz, LP Wrasiati and NM Wartini. Karakteristik enkapsulat ekstrak pewarna bunga kenop (Gomphrena globosa L.) pada perlakuan perbandingan gum arab dan karagenan. Jurnal Rekayasa Manajemen Agroindustri 2022; 10, 68-82.
EPD Garmo, WG Sullivan and JR Canada. Engineering economy. Macmillan, New York, 1984.
A Tolun, Z Altintas and N Artik. Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization. J. Biotechnol. 2016; 239, 23-33.
S Chintong, K Sukosi, J Saengrung, M Limpawattana and W Klaypradit. Development of encapsulated wasabi flavor for resistance in high temperature condition. Trends Sci. 2023; 20, 6758.
NKS Budihartini. Karakteristik mikrokapsul pewarna fungsional dari ekstrak bekatul beras hitam pada perbandingan gelatin dan maltodekstrin dan aplikasinya pada produk pangan. Universitas Udayana, Bali, Indonesia, 2021.
D Escobar-Avello, J Avendaño-Godoy, J Santos, J Lozano-Castellón, C Mardones, D von Baer, J Luengo, RM Lamuela-Raventós, A Vallverdú-Queralt and C Gómez-Gaete. Encapsulation of phenolic compounds from a grape cane pilot-plant extract in hydroxypropyl beta-cyclodextrin and maltodextrin by spray drying. Antioxidants 2021; 10, 1130.
F Sansone, T Mencherini, P Picerno, M d’Amore, RP Aquino and MR Lauro. Maltodextrin/pectin microparticles by spray drying as a carrier for nutraceutical extracts. J. Food Eng. 2011; 105, 468‑76.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
