eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2021-12-17 9 3 953 960 10.12944/CRNFSJ.9.3.22 13320 article Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel Widya Dwi Rukmi Putri 1 Syarifa Ramadhani Nurbaya 2 Erni Sofia Murtini 1 Agricultural Product Technology Department, Faculty of Agricultural Technology, Universitas Brawijaya, Malang City, East Java, Indonesia. Food Technology Department, Faculty of Science and Technology, Universitas Muhammadiyah Sidoarjo, Sidoarjo City, East Java, Indonesia.

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.

 https://www.foodandnutritionjournal.org/volume9number3/microencapsulation-of-betacyanin-extract-from-red-dragon-fruit-peel/ Betacyanin Extract Coating Materials Microcapsules