Thesis

Post-Dissolution Stability of Co-Crystallized Red Fruit Oil

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in recent years, natural food additives have gained an increased interest due to its importance
towards healthy lifestyle. Pandanus conoideus Lamk. or red fruit oil is an endemic plant to Papua
Islands that has high abundance of carotenoids, which may be considered to be a great source of
natural colourant. Due to the lipophilicity nature of the oil, an encapsulation method has to be
applied to improve its functionality and properties, that is, co-crystallization with the addition of
emulsifiers and stabilizers. The post-dissolution stability of red fruit oil powder has not been assessed
by previous literature. Thus, the objective of this study is to investigate the post dissolution creaming
and total carotenoid content stability of co-crystallized red fruit oil powder added with sodium
caseinate, gum arabic, and guar gum. Creaming stability was assessed by using the Creaming Index
(CI) method, which observed the phase separation of emulsions at hour 0, 6, 12, 24, 36, 48, 60, and
72. Similarly, the Total Carotenoid Content (TCC) of samples were analyzed spectrophotometrically at
day 0 and after 3 days of storage and compared. Our results have revealed the application of
co-crystallization to improve the overall creaming behavior and TCC retention rate when compared to
the pure oil extract. The most superior creaming stability was exhibited by NaCas and Gum Arabic +
NaCas emulsion samples with 0% CI value until 48 and 72 hours, respectively. Meanwhile, our TCC
results have showed a significant carotenoid retention of formulation containing only sodium
caseinate (64.17±0.58), and can be further improved when used in conjunction with gum arabic
(67.23±0.60) or guar gum (86.44±0.50). This study has shown co-crystallized red fruit oil with the aid
of emulsifiers and stabilizers to be a potential source of natural food colourant with comparable
post-dissolution stability.

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Detail Information

Series Title

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Call Number

FT 23-011

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

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
co-crystallization
post-dissolution stability
creaming index
total carotenoid conten

Specific Detail Info

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Statement of Responsibility

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