Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder
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Accepted
17 April 2023
Published
25 December 2023
Keywords:
-
anthocyanin, antioxidant, maltodextrin, encapsulation, rukem fruit
Abstract
Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive towards temperature, light, and oxygen. For this reason, encapsulation process is an attempt to improve its stability. The aim of this research was to determine the most efficient concentration of maltodextrin to coat the anthocyanins in rukem fruit, considering the total anthocyanin and antioxidant activity. The fruit was extracted with several concentrations of citric acid 0.5, 1, 2, 3, 4, 5 % (b/v), and the optimal concentration was used to extract anthocyanin. The extract was then mixed with maltodextrin at following concentrations: 40, 50, 60, 70, and 80% (w/v). The mixture was homogenized, then spray-dried with spray dryer Lab Plant SD-05, Keison, UK. The dried samples were analyzed for chemical (moisture, ash, pH, anthocyanin, antioxidant activity) and color (L*, a*, b*) properties. The results showed that 5% citric acid and 40% maltodextrin (w/v) gave the most efficient yield of extraction, and the best effects on anthocyanins powder, resulting in the highest antioxidant activity (74.28± 0.41%), total anthocyanins (3.96±0.08 mg/100 g), encapsulation efficiency (19.26±0.41%) and color values of L* 87.46±0.07; a* 16.21±0.09, and b* -1.60±0.02.
References
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[BSN] Badan Standardisasi Nasional. 1995. SNI 01-0222-1995 Bahan Tambahan Makanan. Badan Standardisasi Nasional, Jakarta.
Bojana BP, Marica S. 2016. Microencapsulation technology and applications in added-value functionnal textiles. Physical Sci Rev 1: 20150003. https://doi.org/10.1515/psr-2015-0003
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Khoo HE, Azlan A, Tang ST, Lim SM. 2017. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res 61: 1361779. https://doi.org/10.1080/16546628.2017.1361779
Lestari AP, Susanti S, Legowo AM. 2018. Optimization of coffee-clove-ginger formulated powder based on antioxidant activity and physicochemical properties. J Appl Food Technol 5: 10-14.
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Lestario, LN, Christian AE, Martono Y. 2009. Aktivitas antioksidan daun ginseng jawa (Talinum paniculatum Gaertn). Agritech 29: 71-78.
Lestario LN, Sugiarto S, Timotius KH. 2008. Antioxidant activity and total phenolic content of red seaweed (Gracilaria verrucosa L.). J Teknol Industri Pangan 19: 131-138.
Liu Z, Dong B, Liu C, Zong Y, Shao Y, Liu B, Yue H. 2020. Variation of anthocyanin content in fruits of wild and cultivated Lycium ruthenicum. Ind Crops Prod 146: 112208. https://doi.org/10.1016/j.indcrop.2020.112208
Madhu C, Krishna KM, Reddy K, Lakshmi PJ, Kelari EK. 2018. Estimation of crude fibre content from natural food stuffs and its laxative activity induced in rats. Int J Pharma Res Health Sci 5: 1703-1706. https://doi.org/10.21276/ijprhs.2017.03.04
Mattioli R, Francioso A, Mosca L, Silva P. 2020. Anthocyanins: A Comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules 25: 3809. https://doi.org/10.3390/molecules25173809
Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. 2020. What is the color of milk and dairy products and how is it measured?. Foods 9: 1629. https://doi.org/10.3390/foods9111629
Mokbel MS, Hashinaga F. 2005. Antibacterial and antioxidant activities of banana fruits peel. Am J Biochem Biotechnol 1: 125-131. https://doi.org/10.3844/ajbbsp.2005.125.131
Narayanan M, Shanmugam S, Suresh PM. 2018. Physical properties of microencapsulated anthocyanin obtained by spray drying of Red Amaranthus extract with maltodextrin. Mal J Nutr 33: 11-21.
Omolola AO, Jideani AIO, Kapila PF. 2017. Quality properties of fruits as affected by drying operation. Crit Rev Food Sci Nutr 57: 95–108. https://doi.org/10.1080/10408398.2013.859563
Parikh A, Agarwal S, Raut K. 2014. A review on applications of maltodextrin in pharmaceutical industry. Int J Pharm Bio Sci 4: 67-74.
Platzer M, Kiese S, Tybussek T, Herfellner T, Schneider F, Schweiggert-Weisz U, Eisner P. 2022. Radical scavenging mechanisms of phenolic compounds: A quantitative structure-property relationship (QSPR) study. Front Nutr 9: 882458. https://doi.org/10.3389/fnut.2022.882458
Priyanti A. 2018. Identifikasi Antosianidin dan Antosianin Ekstrak Buah Rukem (Flacourtia rukam zoll. & mor.). [Skripsi]. Salatiga: Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana.
Przybysz A, Wrochna M, Małecka-Przybysz M, Gawrońska H, Gawroński SW. 2016. Vegetable sprouts enriched with iron: Effects on yield, ROS generation and antioxidative system. Sci Hortic 203: 110-117. https://doi.org/10.1016/j.scienta.2016.03.017
Ragasa CY, Reyes JMA, Tabin TJ, Tan MCS, Chiong ID, Brkljaca R, Urban S. 2016. Chemical constituents of Flacourtia rukam Zoli. & Moritzi fruit. Int J Pharm Clin Res 8: 1625-1628.
Rahardjo M, Astuti RW, Puspita D, Sihombing M. 2020. Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya. Teknologi Pangan: Media Informasi Komunikasi Ilmiah Teknol Pertanian 11: 1-6. https://doi.org/10.35891/tp.v11i1.1714
Rana SEG, Lestario LN, Martono Y. 2018. Pengaruh penambahan beberapa konsentrasi gula terhadap stabilitas warna ekstrak antosianin buah rukem (Flacourtia rukam zoli. & moritzi) yang terpapar cahaya lampu fluoresens. J Aplikasi Teknol Pangan 7: 173-179. https://doi.org/10.17728/jatp.2581
Saavedra-Leos Z, Leyva-Porras C, Araujo-Díaz SB, Toxqui-Terán A, Borrás-Enríquez AJ. 2015. Technological application of maltodextrins according to the degree of polymerization. Molecules 20: 21067-21081. https://doi.org/10.3390/molecules201219746
Sajib MAM, Jahan S, Islam MZ, Khan TA, Saha BK. 2014. Nutritional evaluation and heavy metals content of selected tropical fruits in Bangladesh. Int Food Res J 21: 609-615.
Salbi M, Muhammad N, Abdullah N. 2021. The effect of maltodextrin and acacia gum on encapsulation of fig powder physicochemical properties. J Adv Res Appl Sci Eng Technol 22: 8–15. https://doi.org/10.37934/araset.22.1.815
Shan S, Huang X, Shah MH, Abbasi AM. 2019. Evaluation of polyphenolics content and antioxidant activity in edible wild fruits. BioMed Res Int 2019: 1381989. https://doi.org/10.1155/2019/1381989
Yamashita C, Chung MMS, dos Santos C, Mayer CRM, Moraes ICFM, Branco IG. 2017. Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Sci Technol 84: 256–262. https://doi.org/10.1016/j.lwt.2017.05.063
Yuliawaty SK, Susanto WH. 2015. Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L). J Pangan Agroindustri 3: 41-52.
Alakolanga AGAW, Jayasinghe L, Kumar NS. 2014. Flacourtia Inermis Fruit Extracts: A Potential Source of Nutritionally Useful Compounds. Proceedings of the Peradeniya Univ. International Research Sessions, Sri Lanka, 4 & 5th July 18: 454-457.
Amalia F, Afnani GN, Musfiroh A, Fikriyani AN, Ucche S, Murrukmihadi M. 2013. Extraction and stability test of anthocyanin from buni fruits (Antidesma Bunius L) as an alternative natural and safe food colorant. J Food Pharm Sci 1: 49-53.
Amarowicz R, Naczk M, Shahidi F. 2000. Antioxidant activity of crude tannins of canola and rapeseed hulls. J Am Oil Chem Soc 77: 957-961. https://doi.org/10.1007/s11746-000-0151-0
Ardila-Leal LD, Poutou-Piñales RA, Pedroza-Rodrí-guez AM, Quevedo-Hidalgo BE. 2021. A Brief history of colour, the environmental impact of synthetic dyes and removal by using laccases. Molecules 26: 3813. https://doi.org/10.3390/molecules26133813
Barcelo R, Chua-Barcelo R. 2015. Phytochemical screening dan antioxidant activity of edible wild fruits in benguet, cordillera administrative region, Philippines. Electronic J Biol 11: 80-89.
[BSN] Badan Standardisasi Nasional. 1995. SNI 01-0222-1995 Bahan Tambahan Makanan. Badan Standardisasi Nasional, Jakarta.
Bojana BP, Marica S. 2016. Microencapsulation technology and applications in added-value functionnal textiles. Physical Sci Rev 1: 20150003. https://doi.org/10.1515/psr-2015-0003
Caliskan G, Dirim SN. 2016. The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technol 287: 308-314. https://doi.org/10.1016/j.powtec.2015.10.019
Cisilya T, Lestario LN, Cahyanti MN. 2017. Kinetika degradasi serbuk antosianin daun miana (Coleous scutellarioides L. Benth) Var. crispa hasil mikroenkapsulasi. Chimica et Natura Acta 5: 146-152. https://doi.org/10.24198/cna.v5.n3.16063
Cuesta-Riaño CS, Castro-Guascaa MP, Tarazona-Díaz MP. 2022. Anthocyanin extract from blackberry used as an indicator of hydrogen potential. Int J Fruit Sci 22: 224–234. https://doi.org/10.1080/15538362.2022.2037036
de Barros Fernandes RV, Borges SV, Botrel DA. 2013. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Food Sci Technol 33: 171–178. https://doi.org/10.1590/S0101-20612013000500025
Fitriyani R, Lestario LN, Martono Y. 2018. Jenis dan kandungan antosianin buah tomi-tomi. J Teknol Industri Pangan 29: 137-144. https://doi.org/10.6066/jtip.2018.29.2.137
Kandansamy K, Somasundaram PD. 2012. Microencapsulation of colors by spray drying- A review. Int J Food Eng 8: 1-2. https://doi.org/10.1515/1556-3758.2647
Khoo HE, Azlan A, Tang ST, Lim SM. 2017. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res 61: 1361779. https://doi.org/10.1080/16546628.2017.1361779
Lestari AP, Susanti S, Legowo AM. 2018. Optimization of coffee-clove-ginger formulated powder based on antioxidant activity and physicochemical properties. J Appl Food Technol 5: 10-14.
Lestario LN. 2017. Antosianin: Sifat Kimia Perannya dalam Kesehatan dan Prospeknya sebagai Pewarna Makanan. 7-10. Gadjah Mada University Press, Yogyakarta.
Lestario, LN, Christian AE, Martono Y. 2009. Aktivitas antioksidan daun ginseng jawa (Talinum paniculatum Gaertn). Agritech 29: 71-78.
Lestario LN, Sugiarto S, Timotius KH. 2008. Antioxidant activity and total phenolic content of red seaweed (Gracilaria verrucosa L.). J Teknol Industri Pangan 19: 131-138.
Liu Z, Dong B, Liu C, Zong Y, Shao Y, Liu B, Yue H. 2020. Variation of anthocyanin content in fruits of wild and cultivated Lycium ruthenicum. Ind Crops Prod 146: 112208. https://doi.org/10.1016/j.indcrop.2020.112208
Madhu C, Krishna KM, Reddy K, Lakshmi PJ, Kelari EK. 2018. Estimation of crude fibre content from natural food stuffs and its laxative activity induced in rats. Int J Pharma Res Health Sci 5: 1703-1706. https://doi.org/10.21276/ijprhs.2017.03.04
Mattioli R, Francioso A, Mosca L, Silva P. 2020. Anthocyanins: A Comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules 25: 3809. https://doi.org/10.3390/molecules25173809
Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. 2020. What is the color of milk and dairy products and how is it measured?. Foods 9: 1629. https://doi.org/10.3390/foods9111629
Mokbel MS, Hashinaga F. 2005. Antibacterial and antioxidant activities of banana fruits peel. Am J Biochem Biotechnol 1: 125-131. https://doi.org/10.3844/ajbbsp.2005.125.131
Narayanan M, Shanmugam S, Suresh PM. 2018. Physical properties of microencapsulated anthocyanin obtained by spray drying of Red Amaranthus extract with maltodextrin. Mal J Nutr 33: 11-21.
Omolola AO, Jideani AIO, Kapila PF. 2017. Quality properties of fruits as affected by drying operation. Crit Rev Food Sci Nutr 57: 95–108. https://doi.org/10.1080/10408398.2013.859563
Parikh A, Agarwal S, Raut K. 2014. A review on applications of maltodextrin in pharmaceutical industry. Int J Pharm Bio Sci 4: 67-74.
Platzer M, Kiese S, Tybussek T, Herfellner T, Schneider F, Schweiggert-Weisz U, Eisner P. 2022. Radical scavenging mechanisms of phenolic compounds: A quantitative structure-property relationship (QSPR) study. Front Nutr 9: 882458. https://doi.org/10.3389/fnut.2022.882458
Priyanti A. 2018. Identifikasi Antosianidin dan Antosianin Ekstrak Buah Rukem (Flacourtia rukam zoll. & mor.). [Skripsi]. Salatiga: Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana.
Przybysz A, Wrochna M, Małecka-Przybysz M, Gawrońska H, Gawroński SW. 2016. Vegetable sprouts enriched with iron: Effects on yield, ROS generation and antioxidative system. Sci Hortic 203: 110-117. https://doi.org/10.1016/j.scienta.2016.03.017
Ragasa CY, Reyes JMA, Tabin TJ, Tan MCS, Chiong ID, Brkljaca R, Urban S. 2016. Chemical constituents of Flacourtia rukam Zoli. & Moritzi fruit. Int J Pharm Clin Res 8: 1625-1628.
Rahardjo M, Astuti RW, Puspita D, Sihombing M. 2020. Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya. Teknologi Pangan: Media Informasi Komunikasi Ilmiah Teknol Pertanian 11: 1-6. https://doi.org/10.35891/tp.v11i1.1714
Rana SEG, Lestario LN, Martono Y. 2018. Pengaruh penambahan beberapa konsentrasi gula terhadap stabilitas warna ekstrak antosianin buah rukem (Flacourtia rukam zoli. & moritzi) yang terpapar cahaya lampu fluoresens. J Aplikasi Teknol Pangan 7: 173-179. https://doi.org/10.17728/jatp.2581
Saavedra-Leos Z, Leyva-Porras C, Araujo-Díaz SB, Toxqui-Terán A, Borrás-Enríquez AJ. 2015. Technological application of maltodextrins according to the degree of polymerization. Molecules 20: 21067-21081. https://doi.org/10.3390/molecules201219746
Sajib MAM, Jahan S, Islam MZ, Khan TA, Saha BK. 2014. Nutritional evaluation and heavy metals content of selected tropical fruits in Bangladesh. Int Food Res J 21: 609-615.
Salbi M, Muhammad N, Abdullah N. 2021. The effect of maltodextrin and acacia gum on encapsulation of fig powder physicochemical properties. J Adv Res Appl Sci Eng Technol 22: 8–15. https://doi.org/10.37934/araset.22.1.815
Shan S, Huang X, Shah MH, Abbasi AM. 2019. Evaluation of polyphenolics content and antioxidant activity in edible wild fruits. BioMed Res Int 2019: 1381989. https://doi.org/10.1155/2019/1381989
Yamashita C, Chung MMS, dos Santos C, Mayer CRM, Moraes ICFM, Branco IG. 2017. Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Sci Technol 84: 256–262. https://doi.org/10.1016/j.lwt.2017.05.063
Yuliawaty SK, Susanto WH. 2015. Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L). J Pangan Agroindustri 3: 41-52.
Authors
LestarioL. N., MelanieM., & RahardjoM. (2023). Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder. Jurnal Teknologi Dan Industri Pangan, 34(2), 142-151. https://doi.org/10.6066/jtip.2023.34.2.142
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