Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder
Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as influenced by the inlet t...
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| Format: | Article |
| Language: | English |
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Institution of Engineers, Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28725/ http://psasir.upm.edu.my/id/eprint/28725/1/Modelling%20and%20determination%20of%20physico.pdf |
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| author | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Chin, Nyuk Ling Syed Muhammad, Sharifah Kharidah |
| author_facet | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Chin, Nyuk Ling Syed Muhammad, Sharifah Kharidah |
| author_sort | Chong, Pik Han |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as influenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignificantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a significant effect on colour value. Particle densities and sizes are slightly affected by the process conditions studied. |
| first_indexed | 2025-11-15T08:58:51Z |
| format | Article |
| id | upm-28725 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:58:51Z |
| publishDate | 2013 |
| publisher | Institution of Engineers, Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-287252017-02-02T02:09:45Z http://psasir.upm.edu.my/id/eprint/28725/ Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Chin, Nyuk Ling Syed Muhammad, Sharifah Kharidah Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as influenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignificantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a significant effect on colour value. Particle densities and sizes are slightly affected by the process conditions studied. Institution of Engineers, Malaysia 2013-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28725/1/Modelling%20and%20determination%20of%20physico.pdf Chong, Pik Han and Aziz, Mohammad Gulzarul and Yusof, Yus Aniza and Naim, Mohd Nazli and Chin, Nyuk Ling and Syed Muhammad, Sharifah Kharidah (2013) Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder. Journal of the Institution of Engineers, Malaysia, 74 (2). pp. 1-10. ISSN 0126-513X |
| spellingShingle | Chong, Pik Han Aziz, Mohammad Gulzarul Yusof, Yus Aniza Naim, Mohd Nazli Chin, Nyuk Ling Syed Muhammad, Sharifah Kharidah Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title | Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title_full | Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title_fullStr | Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title_full_unstemmed | Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title_short | Modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| title_sort | modelling and determination of physico-chemical and morphological properties of microencapsulated red amaranth powder |
| url | http://psasir.upm.edu.my/id/eprint/28725/ http://psasir.upm.edu.my/id/eprint/28725/1/Modelling%20and%20determination%20of%20physico.pdf |