Open AccessMicroencapsulation of three natural dyes from butterfly pea, Sappan wood, and turmeric extracts and their mixture base oncyan, magenta, yellow (CMY) color concept
Author(s) -
Musdalifa,
Muthia Chairany,
Nur Haliza,
Februadi Bastian
Publication year - 2021
Publication title -
canrea journal
Language(s) - English
Resource type - Journals
ISSN - 2621-9468
DOI - 10.20956/canrea.v4i2.496
Subject(s) - maltodextrin , carrageenan , orange (colour) , chemistry , food science , magenta , coating , materials science , chromatography , organic chemistry , spray drying , composite material , inkwell
Synthetic dyes in food can cause severe problems for health, so they need to be replaced by natural dyes. However, natural dyes are unstable, and encapsulation is one way to maintain the stability of natural dyes. This study was conducted to determine the best microencapsulation coating, storage stability, and color variations produced by butterfly pea, sappan wood, and turmeric extracts. The coating materials used were maltodextrin, carrageenan, and carboxy methyl cellulose (CMC) using the following formulations: 85% maltodextrin and 15% carrageenan (formula A) and 90% maltodextrin and 10% carrageenan (formula B) for coating butterfly pea and sappan wood extracts. Turmeric extracts were coating using 85% maltodextrin and 15% carrageenan (formula A) and 75% CMC and 25% starch (formula C). The encapsulation with maltodextrin (90%) and carrageenan (10%) was the best of encapsulation formula for butterfly pea and sappan wood extract. However, the encapsulation with maltodextrin (85%) and carrageenan (15%) was the best of encapsulation formula for turmeric extract. The green color was obtained from mixing butterfly pea and turmeric dyes in 1:4 ratio, purple from mixing butterfly pea and sappandyes in 1:8 ratio, and orange from mixing turmeric and sappan dyes in 1:2 ratio.