STABILITY OF CHITOSAN-TRIPOLYPHOSPHATE COMPLEX-ENCAPSULATED ANTHOCYANIN AT HIGH WATER ACTIVITY

U. Laila, R. Rochmadi, S. Pudjiraharti, R. Nurhayati, E. Herawati, D. Ariani, Y. Khasanah
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Abstract

Previous study successfully conducted encapsulation of the purple-fleshed sweet potato’s anthocyanin but the study has yet to reveal the stability of encapsulated anthocyanin. Therefore, this research aims to observe the stability of encapsulated anthocyanin regarding the characteristic of low anthocyanin stability, which depends on environmental factors, such as temperature, pH, humidity, and water activity. The kinetic parameters of stability, including kinetic constant (k), reaction order, and half-life (t1/2), were also studied. Stability testing was conducted in high water activity of 0.75 and various in-cubation temperatures at 16, 25, 35, and 45°C. Un-encapsulated anthocyanin extract was also tested for its stability in the same condition in order to be compared with encapsulated anthocyanin. This study re-vealed that the encapsulated anthocyanin had lower stability than un-encapsulated anthocyanin extract. It was proven by higher kinetic constant and lower half-life of encapsulated anthocyanin for every incubation temperature which was induced by higher pH of encapsulated anthocyanin compared with anthocyanin extract. Besides, high water activity reduced glass transition temperature (Tg), in which encapsulated anthocyanin was in rubbery state. Both encapsulated anthocyanin and anthocyanin extract were degraded following the first order kinetic. Using the Arrhenius equation, it was obtained that the degradation kinetic constant of encapsulated anthocyanin was stated as k= 420.44 exp (-23.33/RT). Meanwhile, k= 1.12x106 exp (-46.70/RT) described degradation of kinetic constant of anthocyanin extract. The stability test re-vealed that the application of encapsulated anthocyanin was not suitable for wet-type food product.
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壳聚糖-三聚磷酸盐复合包埋花青素在高水活性下的稳定性
先前的研究成功地对紫肉红薯的花青素进行了包埋,但该研究尚未揭示包埋花青素的稳定性。因此,本研究旨在观察包埋花青素的稳定性,因为花青素的稳定性低,这取决于环境因素,如温度、pH、湿度和水活性。还研究了稳定性的动力学参数,包括动力学常数(k)、反应级数和半衰期(t1/2)。稳定性测试在0.75的高水活度和16、25、35和45°C的不同培养温度下进行。为了与包封的花青素进行比较,还测试了未包封的花色苷提取物在相同条件下的稳定性。本研究表明,包埋的花青素比未包埋的花色苷提取物具有更低的稳定性。与花青素提取物相比,包埋花青素的pH值越高,包埋的花青素在每个孵育温度下的动力学常数越高,半衰期越低。此外,高的水活性降低了包埋花青素的玻璃化转变温度(Tg),其中花青素呈橡胶状。包埋的花青素和花青素提取物都遵循一级动力学降解。利用Arrhenius方程,得到包埋花青素的降解动力学常数为k=420.44exp(-23.33/RT),同时k=1.12x106exp(-46.70/RT)描述了花青素提取物的降解动力学常量。稳定性试验表明,包埋花青素不适用于湿型食品。
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审稿时长
24 weeks
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