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Post-Dissolution Stability of Co-Crystallized Red Fruit Oil
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 applie…
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- FT 23-011
Shelf-Life Estimation of Co-crystallized Red Fruit Oil (Pandanus Conoideus La…
Red fruit (Pandanus conoideus Lam.) contains high amounts of carotenoid which contribute to its distinct red color that makes it a suitable source of natural colorant. Encapsulation through cocrystallization is conducted to increase applicability of red fruit oil. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, per…
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- FT 23-001
Effects of Co-crystallized Red Fruit Oil as Natural Colorant on the Physical …
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 t…
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- FT 22-004
Physicochemical Stability of Co-crystal RFO-colored Beverage Added with Diffe…
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-crystalli…
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- FT 22-002
The Effect of Different Gums to the Recoverable Carotenoid Content, Moisture …
Red fruit (Pandanus conoideus Lam.) is characterized by red coloration, due to its high amounts of carotenoid, an ideal source for natural food colorants. However, carotenoids are prone to degradation during processing. Co-crystallization is used to improve the applicability and stability of these pigments. Carotenoid content analysis was done to see the effect of processing on the recoverab…
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- FT 22-006
Encapsulation of Red Fruit (Pandanus conoideus Lam) Oil by Co-crystallization…
Red fruit oil is a native plant found in Papua Island with a high carotenoid concentration, thus it is considered a promising source of natural food colorant. However, as it is present in the form of oil, it is prone to oxidation and hard to dissolve in water. Hence, an encapsulation method such as co-crystallization is required. Sodium caseinate, WPI, and SPI were used in this study as a pr…
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- FT 22-010
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