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Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation.
J Food Sci. 2019 Jul; 84(7):1712-1720.JF

Abstract

Black rice (Oryza sativa L. indica) is one of the cereal commodities considered to be a source of anthocyanin. One of the obstacles of using anthocyanins as natural food colorants is their low stability. The objective of this study was to determine the effect of natural plants extracts on anthocyanin copigmentation and to study the stability of the encapsulated copigmented anthocyanin during storage under different temperatures and light exposure. Dried bilimbi leaves (BL) and sow thistle leaves (STL) were extracted using ethanol to obtain the crude flavonoid extract that was subsequently purified using solid phase extraction. Both crude (CBL, CSTL) and purified (PBL, PSTL) extract were used as copigment agents with the molar ratio of 1:0.1 to 1:10 at pH 1 and pH 3. The copigmentation effect was evaluated by measuring the wavelength and absorbance shifts at wavelengths of 500 to 600 nm. The stability of the dried anthocyanin powder was evaluated under different temperatures and light exposure for up to 4 weeks. Anthocyanin was successfully copigmented with BL and STL extracts showing a wavelength shift and absorbance increase at pH 1 and pH 3. Purification of BL enhanced the hyperchromic effect more than that of the crude form, in contrast to the STL. Meanwhile, the retention of absorbance (%) for encapsulated copigmented anthocyanin samples was within 74% to 83% at the end of the storage period. PRACTICAL APPLICATION: Natural food pigment such as anthocyanin obtained from plant extract usually shows very limited stability under various processing conditions. This study shows that color stability of anthocyanin extracted from black rice can be improved by copigmentation with flavonoids extracted from particular plants. Encapsulation of the copigmented anthocyanin could further enhance its color stability. The availability of encapsulated and copigmented anthocyanins with improved color stability is expected to provide more alternatives for especially the beverage industry to choose suitable natural colorant for their products.

Authors+Show Affiliations

Dept. of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora 1, Bulaksumur, Yogyakarta, Indonesia 55281.Dept. of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora 1, Bulaksumur, Yogyakarta, Indonesia 55281.Dept. of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora 1, Bulaksumur, Yogyakarta, Indonesia 55281.Dept. of Food Science, Univ. of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31242535

Citation

Raharjo, Sri, et al. "Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation." Journal of Food Science, vol. 84, no. 7, 2019, pp. 1712-1720.
Raharjo S, Purwandari FA, Hastuti P, et al. Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. J Food Sci. 2019;84(7):1712-1720.
Raharjo, S., Purwandari, F. A., Hastuti, P., & Olsen, K. (2019). Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. Journal of Food Science, 84(7), 1712-1720. https://doi.org/10.1111/1750-3841.14688
Raharjo S, et al. Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. J Food Sci. 2019;84(7):1712-1720. PubMed PMID: 31242535.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. AU - Raharjo,Sri, AU - Purwandari,Fiametta Ayu, AU - Hastuti,Pudji, AU - Olsen,Karsten, Y1 - 2019/06/26/ PY - 2018/11/15/received PY - 2019/05/06/revised PY - 2019/05/13/accepted PY - 2019/6/27/pubmed PY - 2019/10/15/medline PY - 2019/6/27/entrez KW - anthocyanin KW - black rice KW - copigmentation KW - encapsulation KW - plant extracts SP - 1712 EP - 1720 JF - Journal of food science JO - J Food Sci VL - 84 IS - 7 N2 - Black rice (Oryza sativa L. indica) is one of the cereal commodities considered to be a source of anthocyanin. One of the obstacles of using anthocyanins as natural food colorants is their low stability. The objective of this study was to determine the effect of natural plants extracts on anthocyanin copigmentation and to study the stability of the encapsulated copigmented anthocyanin during storage under different temperatures and light exposure. Dried bilimbi leaves (BL) and sow thistle leaves (STL) were extracted using ethanol to obtain the crude flavonoid extract that was subsequently purified using solid phase extraction. Both crude (CBL, CSTL) and purified (PBL, PSTL) extract were used as copigment agents with the molar ratio of 1:0.1 to 1:10 at pH 1 and pH 3. The copigmentation effect was evaluated by measuring the wavelength and absorbance shifts at wavelengths of 500 to 600 nm. The stability of the dried anthocyanin powder was evaluated under different temperatures and light exposure for up to 4 weeks. Anthocyanin was successfully copigmented with BL and STL extracts showing a wavelength shift and absorbance increase at pH 1 and pH 3. Purification of BL enhanced the hyperchromic effect more than that of the crude form, in contrast to the STL. Meanwhile, the retention of absorbance (%) for encapsulated copigmented anthocyanin samples was within 74% to 83% at the end of the storage period. PRACTICAL APPLICATION: Natural food pigment such as anthocyanin obtained from plant extract usually shows very limited stability under various processing conditions. This study shows that color stability of anthocyanin extracted from black rice can be improved by copigmentation with flavonoids extracted from particular plants. Encapsulation of the copigmented anthocyanin could further enhance its color stability. The availability of encapsulated and copigmented anthocyanins with improved color stability is expected to provide more alternatives for especially the beverage industry to choose suitable natural colorant for their products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31242535/Stabilization_of_Black_Rice__Oryza_Sativa_L__Indica__Anthocyanins_Using_Plant_Extracts_for_Copigmentation_and_Maltodextrin_for_Encapsulation_ L2 - https://doi.org/10.1111/1750-3841.14688 DB - PRIME DP - Unbound Medicine ER -