Journal of Food Process Engineering
ABSTRACT Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microen-capsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high-performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analy-sis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half-life of the pigments during storage especially at 37C (P < 0.05) compared with the non-encapsulated roselle extract. Storage temperature did not significantly (P > 0.05) effect the L*, a* and b* values. However, type of encapsulation 4 Corresponding author.
Authors:
Zuhaili Idham, Ida Idayu Muhamad, Mohd Roji Sarmidi