Open AccessThe application of betacyanin microcapsules as natural food colorant on beverage model
Author(s) -
Syarifa Ramadhani Nurbaya,
Widya Dwi Rukmi Putri,
Erni Sofia Murtini,
Aniswatul Khamidah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/679/1/012036
Subject(s) - maltodextrin , food science , gum arabic , chemistry , pigment , natural food , chromatography , spray drying , organic chemistry
Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage model containing betacyanin were studied. Betacyanin microcapsules were applicate in water with different pasteurization temperatures (65°C, 70°C, 75°C, 80°C) and time heating (10 minutes, 20 minutes, and 30 minutes). The result showed betacyanin content was not significantly decreased after it heated for 10 minutes to 20 minutes. This indicated betacyanin microcapsules from red dragon peel was potential to be natural food colorant in beverage model.