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Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product

http://hdl.handle.net/20.500.12678/0000007313
cd6d419e-dcce-4cd7-99a9-d66746c966c9
3582333a-704b-43a8-84e4-0957e49928ad
None
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56.pdf 56.pdf (576 KB)
Publication type
Journal article
Upload type
Publication
Title
Title Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product
Language en
Publication date 2020-01-01
Authors
Ei Ei Sann
Khin Thet Ni
Aye Aye Mar
Description
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.
Keywords
capsicum, food colour, capsaicin, capsanthin, encapsulation, gum arabic
Journal articles
Journal of the Myanmar Academy of Arts and Science
323-333
Vol. XVIII. No.1C
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