Thesis

Effects of Co-crystallized Red Fruit Oil as Natural Colorant on the Physical Properties and Carotenoid Stability of Gelatin-based Gummy

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Health concerns about synthetic colorant in gummy has increased the demand for natural
substitutes. The oil of Red fruit (Pandanus conoideus Lam.) is known to have a high carotenoid
content (3,027-19,959 ppm) and a red color which is a potential source of natural colorant.
Conversion to powder through co-crystallization can improve the stability of Red Fruit Oil (RFO). This
study compared the effect of using pure red fruit oil, co-crystallized RFO, and co-crystallized RFO with
sodium caseinate (NaCas) as an emulsifier as a natural colorant to the physicochemical properties of
gummy. The gummy was produced by combining sweeteners, gelatin, flavoring agent, and the
natural colorant. Adding oil and powders have no significant effect on the °Brix index (70.22-71.11)
and texture of gummy (hardness 103.25-143.47 g, gumminess 82.47-122.00 g, chewiness
82.47-122.81 gmm), while significantly affecting the carotenoid content (1.68-45.59 ng/mg) and
color of gummy (L* 27.32-38.35, a* 6.18-15.68, b* 6.93-15.47). This study also assessed the effect of
processing and 4-week storage of RFO colorants on the carotenoid content of gummy. Pure RFO
increased the carotenoid content of gummy after processing (26.86-45.59 ng/mg), while cocrystal
powders suffered a great loss (79.75-90.53%). However, protection from the emulsifier resulted in a
storage stability for the powder. Investigation on the carotenoid constituents of the oil and
optimization of the analysis methods will enhance understandings of RFO as natural colorant.

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Availability

Detail Information

Series Title

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Call Number

FT 22-004

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Red Fruit Oil colorants
co-crystallization
gummy
carotenoid content
NaCas

Specific Detail Info

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Statement of Responsibility

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