Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel

Widya Dwi Rukmi Putri¹*, Syarifa Ramadhani Nurbaya² and Erni Sofia Murtini¹

¹Agricultural Product Technology Department, Faculty of Agricultural Technology, Universitas Brawijaya, Malang City, East Java, Indonesia.

²Food Technology Department, Faculty of Science and Technology, Universitas
Muhammadiyah Sidoarjo, Sidoarjo City, East Java, Indonesia.

Corresponding Author Email: widya2putri@ub.ac.id

Abstract:

The aim of this research was evaluated the effect of type and ratio of coating materials on characteristics of betacyanin extract microencapsulated by freeze drying. The combination was consisted of maltodextrin+gum arabic (MD+GA), maltodextrin+carboxymethyl cellulose (MD+CMC), maltodextrin+carrageenan (MD+C), and maltodextrin (MD) with ratio 3:1 and 4:1 (w/v) to the extract. Betacyanin microcapsules was analyzed for its characteristics, including encapsulation efficiency and microstructure. The result showed type and ratio of coating materials significantly influenced moisture content, color, and bulk density of the microcapsules (p less than 0,05). MD+GA coating material had the highest value of encapsulation efficiency (99.41 %). Microstructure analysis of the microcapsules showed it had amorphous shape. Betacyanin microcapsules from red dragon peel was potential to be natural food colorant.

Keywords:

Betacyanin Extract; Coating Materials; Microcapsules

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