Thesis

Physicochemical Stability of Co-crystal RFO-colored Beverage Added with Different Emulsifier

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Red fruit is an indigenous plant that grows mainly in Papua that is commonly used as a
natural colorant but it has several limitations. Co-crystallization was chosen to be the suitable
encapsulation method to improve the stability and solubility of RFO. Sodium caseinate (NaCas) were
prepared as the emulsifier in the crystallization to improve the stability of RFO. The pure RFO,
co-crystallized RFO, and co-crystallized RFO with NaCas were compared towards the total carotenoid
content (TCC) and 6 hours of phase separation to obtain a good stability colorant to be used in
beverage production. Then the beverages were produced with the addition of other emulsifiers such
as sodium caseinate and whey protein isolate to improve the physicochemical stability of the product
within 6 days observation toward TCC and phase separation. Co-crystallized RFO with NaCas chosen
due to no significant differences compared to co-crystallized RFO on the TCC which is 3895.18 ±
701.10 ppm and has higher stability. The TCC that should be present in beverages is 11.96 ± 2.15
ppm, while the TCC of beverages is 3.45 ± 0.44 ppm. The addition of emulsifiers on beverages has
significant differences on TCC compared to control samples which have no addition of emulsifiers.
This happens due to the emulsifier increasing the bioaccessibility of β-carotene as well as stabilizing
the beverages. The observation of phase separation found that the addition of emulsifiers provides a
good stability.

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Availability

Detail Information

Series Title

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Call Number

FT 22-002

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
whey protein isolate
co-crystallization
beverage
sodium caseinate

Specific Detail Info

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Statement of Responsibility

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