Open AccessCo-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C
Author(s) -
Rianita Pramitasari,
Rianita Pramitasari,
D. Lestari
Publication year - 2022
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.2017.6(2).230
Subject(s) - anthocyanin , black rice , catechin , chemistry , food science , antioxidant , isotonic , polyphenol , pigment , flavonoid , biochemistry , organic chemistry , medicine , raw material
Anthocyanins are water-soluble pigments, which are found abundantly in plants.However, anthocyanins are unstable and break due to several factors. The stability ofanthocyanins could be increased by applying co-pigmentation with the addition offlavonoids, polyphenols, alkaloids, amino acids, organic acids, or self-association. Thisstudy aimed to observe the effect of co-pigmentation with catechin from Indonesiangambier (Uncaria gambir) to enhance the stability and antioxidant activity of black riceanthocyanin in isotonic sports drink during storage. Anthocyanins extracted from blackrice (30 mg/L) were used for isotonic sports drink formulation. The addition of 0.1 μg/Lcatechins to the drink with catechin: drink ratio (1:1) significantly increased antioxidantactivity (89.30±1.12%). In a storage period of one month at room temperature (25oC),anthocyanin content and antioxidant activity in isotonic sports drinks showed a significantdecrease than that at 4oC. Catechin co-pigmentation in the drinks increased anthocyaninstability and antioxidant activity compared to that of control (drinks without catechin). Inconclusion, co-pigmentation with catechin derived from Indonesian gambier could beapplied to enhance the stability and antioxidant activity of black rice anthocyanin inisotonic sports drink during storage at cold temperature (4oC) for one month.