{"created":"2021-01-08T08:02:55.872211+00:00","id":7313,"links":{},"metadata":{"_buckets":{"deposit":"3582333a-704b-43a8-84e4-0957e49928ad"},"_deposit":{"created_by":16,"id":"7313","owner":"16","owners":[16],"owners_ext":{"displayname":"Aye","email":"ayepyonelwin2016@gmail.com","username":"aye"},"pid":{"revision_id":0,"type":"depid","value":"7313"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00007313","sets":["1582963390870:1582967436313"]},"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","filename":"56.pdf","filesize":[{"value":"576 KB"}],"format":"application/pdf","licensetype":"license_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"],"publish_date":"2021-01-08","publish_status":"0","recid":"7313","relation_version_is_last":true,"title":["Characterization of Extracted Natural Colour from Capsicum and its Application in Food Product"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2021-12-13T03:02:21.919089+00:00"}