Open AccessBioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation
Author(s) -
Agustina Dwi Retno Nurcahyanti,
V.I. Puika,
Rianita Pramitasari,
Dion Notario
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).266
Subject(s) - fucoxanthin , food science , brown algae , dpph , antioxidant , stevia , chemistry , botany , biology , algae , biochemistry , medicine , carotenoid , alternative medicine , pathology
Fucoxanthin from brown algae has potential as a promising functional food component.However, fucoxanthin is less stable under high temperature and light exposure. Thepurpose of this study was to analyse the effect of stevia and cacao butter in increasingthe stability of Sargassum polycystum C. Agardh extract containing fucoxanthin and itsapplication as a snack bar. Brown algae, S. polycystum, was extracted using 96% foodgrade ethanol. Antioxidant activity and stability assay were performed using the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) method. Antioxidant activity of both, extract (E)and extract + stevia (ES), was found to decrease with time. Meanwhile, cacao butterwas able to maintain extract’s stability without any significant difference whencompared to extract alone. A combination of extract, stevia, and cacao butter (ESC)were found to be able to maintain antioxidant stability. Formulation of a snack bar withcacao butter and 1% stevia were more preferred by the panellists when compared to theother formulations. This study reports that cacao butter and 1% stevia is able tomaintain antioxidant stability and improve the economic value of S. polycystum, one ofthem through the formulations of the snack bar.