Microencapsulation of betacyanin from red dragon fruit ( Hylocereus polyrhizus ) peels using pectin by simple coacervati
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ORIGINAL ARTICLE
Microencapsulation of betacyanin from red dragon fruit (Hylocereus polyrhizus) peels using pectin by simple coacervation to enhance stability Edia Rahayuningsih1 • Felix Arie Setiawan2 • Ahmad Badawi Kasyfur Rahman1 Tomimoto Siahaan1 • Himawan Tri Bayu Murti Petrus1
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Revised: 6 November 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Betacyanin is a red natural dye pigment widely used in food products. However, the pigment is also unstable and easily degraded by temperature during storage and food processing. This research aims to increase the stability of betacyanin obtained from dragon fruit peels using pectin as a wall medium via the coacervation method. Due to the efficiency and shell integrity, the coacervation method was selected instead of spray drying to enhance betacyanin’s stability. Coacervation was conducted in a three-necked round-bottomed flask fitted with a mercury-sealed stirrer and reflux condenser. An accelerated stability test was conducted at 80 °C and 100 °C for 30 min and considered completed after obtaining a stable absorbance. Two full factorials, three-level design, for 80 °C and 100 °C, were analyzed by Response Surface Methodology using MinitabÒ 19. The core/wall ratio, agitation speed, and pH were the continuous variables, with temperature as the categorical variables. The models were yielded high R-square and low coefficient of variance on the validation process. Simple coacervation is selected because of a superior method such as simplicity, low-cost, high efficiency, and high shell integrity. Keywords Betacyanin Coacervation Natural dye Microencapsulation Pectin
& Edia Rahayuningsih [email protected] 1
Department of Chemical Engineering, Universitas Gadjah Mada, Jalan Grafika No. 2 Kampus UGM, Yogyakarta 55281, Indonesia
2
Department of Chemical Engineering, Universitas Jember, Jalan Kalimantan No. 37 Kampus Tegalboto, East Java 68121, Indonesia
Introduction As a natural dye, betacyanin can be derived from red dragon fruit (Hylocereus polyrhizus) peels. Dragon fruit peels as agro-industry waste are abundantly available in Indonesia, with around 150,000 tons/year of dragon fruit (Muas et al. 2019) and can support natural dye production requirements. Betalain consists of two components, namely, betacyanin and betaxanthin. Betacyanin is responsible for the reddish to the peels’ violet color, while betaxanthin produces a yellow to orange color. However, compared with synthetic dyes, betacyanin is much easier to degrade by light exposure, temperature, pH, water activity, soluble metals, and enzymatic reactions. During food processing, heating causes betacyanin to break down into betalamic acid and cyclo-DOPA-5-O-b-glucoside (Gengatharan et al. 2015). Degradation is one of the key issues encountered in the use of food colorants. As natural dyes’ potential and drawback, some innovation is necessary to minimize natural dyes’ disadvantages as food colorants (Rahayuningsih et al. 2019). Improving the
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