Thesis
THE EFFECT OF MALTODEXTRIN AND WHEY PROTEIN ISOLATE IN THE ENCAPSULATION OF RED FRUIT OIL (PANDANUS CONOIDEUS LAM.) USING SPRAY DRYING TOWARDS THE TOTAL CAROTENOID CONTENT AND STABILITY AS A NATURAL FOOD COLORANT
Red fruit oil (Pandanus conoideus Lam.) is a carotenoid rich oil originating from Papua and a potential
source of natural food colorant. Due to its volatile form, a preservation method through encapsulation
by spray drying was applied in this study. Maltodextrin and whey protein isolate were used as carrier
agents, five formulations were made at different concentrations (formula A (MD only), B (MD:WPI 3:1),
C (MD:WPI 1:1), D (MD:WPI 1:3), and E (WPI only). An emulsion was prepared according to the
formulations and was processed through the spray dryer, then analyzed for its total carotenoid
content, color, and stability. Results could only be best considered as recoverable carotenoid content
due to issue in extraction. Results indicate that recoverable yield was found to be acceptable (56.73-
65.43%), with higher yield in samples using higher concentrations of maltodextrin. Effect of processing
was observed, it was determined that there was no significant impact on samples with formula C and
E. When comparing between formulas, formula C was found to be higher than formula A. Stability of
carotenoids over 4 weeks of storage was only observed in powder with formula E. Significant
correlation between recoverable carotenoid content and L*a*b* color values at week 4 were not able
to be detected in this study. Conclusively, it can be assumed that encapsulation of RFO through spray
drying was successful, proving both the process and the active ingredient as a potential option to
produce natural food colorants.
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