Thesis

Red Fruit Oil Co-Crystal Development as a Natural Food Colorant by Utilizing Erythritol as Alternative Sugar

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Red fruit oil (RFO) extract serves as a natural red colorant but exhibits limitations related to solubility
and susceptibility to environmental factors such as oxygen, heat, and light-induced degradation.
Encapsulation through co-crystallization represents a promising approach to mitigate these
challenges. In this context, erythritol is employed instead of sucrose during co-crystallization to
enhance the health profile of the resulting colorant. This study conducted preliminary investigations
to optimize the co-crystallization process. The erythritol to water (E/W) ratio and drying time (0H and
6H) were varied to identify conditions yielding the lowest moisture content. The 95:5 E/W ratio and 6
hours of drying time were determined as optimal, producing a moisture content of 0.167 ± 0.015.
Subsequently, the RFO to erythritol ratio (R/E) and pouring temperature (60°C, 70°C, and 80°C) were
adjusted to evaluate their influence on moisture content, color attributes, density, flowability, and
total carotenoid content (TCC). The study revealed significant interactions among density, flowability,
color, and TCC across different R/E ratios and pouring temperatures. Specifically, sample D9 (9:100
R/E ratio, 80°C pouring temperature) exhibited the highest TCC (1660.156 ± 17.077), indicating
enhanced colorant efficacy. However, no significant differences were observed in moisture content
analysis under the tested conditions.

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Availability

Detail Information

Series Title

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Call Number

FT 24-037

Publisher

i3L, Jakarta : i3L Press., 2024

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
carotenoid content
Erythritol
natural colorant

Specific Detail Info

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Statement of Responsibility

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