Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion

被引：20

作者：

Zaidel, Dayang Norulfairuz Abang ^{[1
]}

Sahat, Nur Shakira ^{[1
]}

Jusoh, Yanti Maslina Mohd ^{[1
]}

Muhamad, Ida Idayu ^{[2
]}

机构：

[1] Univ Teknol Malaysia, Fac Chem Engn, Utm Johor Bahru 81310, Malaysia

[2] Univ Teknol Malaysia, IJN, Cardiovasc Engn Ctr, Utm Johor Bahru 81310, Malaysia

来源：

2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD | 2014年 / 2卷

关键词：

Anthocyanin; emulsion; margarine; stability; ANTIOXIDANT CAPACITY; STABILITY; ACID; FOOD; L;

D O I：

10.1016/j.aaspro.2014.11.012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbage was carried out. Encapsulation of anthocyanins was performed using microwave-assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-to-aqueous ratios (75: 25, 80: 20 and 85: 15). The stability of the margarine was determined by using Solid Fat Content, thermal and phase stability analysis. Margarine containing encapsulated anthocyanin showed improved stability compared to non-encapsulated anthocyanin. (C) 2014 The Authors. Published by Elsevier B.V.

引用

页码：82 / 89

页数：8

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