Thesis

The Influence Of Xylitol-induced Co-crystallization Of Red Fruit Oil (Pandanus conoideus Lam.) on Its Physicochemical Attributes

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Natural colorant is currently preferred over synthetic colorant due to health reasons. Red fruit oil
(RFO) extract becomes a potential orange-red natural source. However, limitation in solubility and
susceptibility to external conditions is present. Encapsulation by co-crystallization can be utilized to
solve the limitations. During the co-crystallization process, xylitol is utilized to replace the sucrose to
promote healthier colorant. A preliminary study was first conducted by finding best xylitol to water
(X/W) ratio (70:30; 82.5;17.5; and 95:5) and drying time (0H; 6H; 12H; 18H; and 24H) that gave the
lowest moisture content (MC). Using selected X/W ratio and drying time, RFO concentration to xylitol
solution mass (R/X) (5%; 7%; and 9%) also pouring temperature (P
o
) (60
oC; 70
oC; and 80
oC) were
modified and evaluated for yield, total carotenoid content (TCC), MC, hygroscopicity, color analysis,
density and flowability. Based on the preliminary study, the X/W ratio of 95:5; 6H becomes the fixed
xylitol formula due to significantly lower (P-value < 0.05) MC (0.40% ± 0.06%). Afterwards, R/X and P
o
were modified and found that there was a significant interaction (P-value < 0.05) in color analysis. TCC
was also tested and found that only R/X significantly affected the TCC, where the highest TCC was
found in the sample 9%;70
oC (1475.48 ppm ± 206.26 ppm). Additionally, there is no significant
difference (p-value ≥ 0.05) for yield, MC, hygroscopicity, color analysis, also density and flowability.

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Availability

Detail Information

Series Title

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Call Number

FT 24-007

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
natural colorant
powder colorant

Specific Detail Info

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Statement of Responsibility

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