{"_buckets": {"deposit": "3582333a-704b-43a8-84e4-0957e49928ad"}, "_deposit": {"created_by": 16, "id": "7313", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7313"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007313", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Natural colour, a kind of high-quality natural dye, has a great interest as an alternative colourant to use in food products. This work aims to design a strategy for the preparation of free-flowing colour powder from dried capsicum by encapsulating the capsanthin (colour compound) with the coating material. In this work, firstly, 72.63% of capsaicin (piquancy) was eliminated using 0.1 M sodium hydroxide solution. The piquancy-eliminated capsanthin colour compound was extracted under various conditions to optimize the extraction process. The colour value and capsanthin content were calculated by the ASTA analytical method and Beer-Lambert Law respectively, using the absorbance measured at the wavelength 460 nm throughout this research. Additionally, the microencapsulation process of oily-capsicum paste was implemented by coating with gum arabic (GA) on the oily-capsicum particles to improve the appearance and ease of handling. The colour value and capsanthin content of encapsulated powder are 143.17±3.46 and 22.89±0.44 mg g-1. The solubility of encapsulated powder was found 100% in water. The resultant data have proved that this colour could have a natural colouring material giving an added value to the various food products. Therefore, this capsicum colour can be used in the food industry as an alternative to synthetic dye."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "capsicum"}, {"interim": "food colour"}, {"interim": "capsaicin"}, {"interim": "capsanthin"}, {"interim": "encapsulation"}, {"interim": "gum arabic"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2021-01-08"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "56.pdf", "filesize": [{"value": "576 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 576000.0, "url": {"url": "https://meral.edu.mm/record/7313/files/56.pdf"}, "version_id": "fad5ec6e-96b4-4ee1-a33e-c42ef15fb82d"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Journal of the Myanmar Academy of Arts and Science", "subitem_pages": "323-333", "subitem_volume": "Vol. XVIII. No.1C"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Ei Ei Sann"}, {"subitem_authors_fullname": "Khin Thet Ni"}, {"subitem_authors_fullname": "Aye Aye Mar"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-01-01"}, "item_title": "Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007313", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2021-01-08"}, "publish_date": "2021-01-08", "publish_status": "0", "recid": "7313", "relation": {}, "relation_version_is_last": true, "title": ["Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product"], "weko_shared_id": -1}