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Thunnalin Winuprasith
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Stability β-carotene encapsulated in plant-based emulsions: impact of nanocrystalline cellulose concentration Ichlasia Ainul Fitri; Thunnalin Winuprasith
Bioscience Vol 6, No 1 (2022): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/0202261116540-0-00

Abstract

ABSTRACT. The influence of nanocrystalline cellulose (NCC) concentrations on stability of 10% of oil-in-water (O/W) emulsions containing β-carotene using tween 20 as an emulsifier was examined. The concentrations of NCC were varied at 0.05, 0.10, and 0.20% (w/w). There was a decrease in particle size (d43) with increasing NCC concentration caused by rod like shape by native NCC. Addition NCC increased viscosity and ζ-potential thereby decreasing rate of creaming index by increasing NCC concentrations. Addition NCC decreased the value of L* due to the white and turbid colour from native NCC but the differences between the emulsions containing NCC and control was not noticeable by visual observation. The stability of β-carotene increased with increasing NCC concentrations. It can be indicated, NCC can be used as natural stabilizer to increase emulsion and b-carotene stability especially at 0.20% (w/w) NCC. This experiment provides useful information for further applications especially CDS for bioactive compound.ABSTRAK. β-carotene memiliki stabilitas rendah selama pengolahan oleh sebab itu perlu diaplikasikan kedalam produk pangan seperti sistem emulsi untuk melindungi β-carotene. Pengaruh konsentrasi nanokristalin selulosa (NCC) terhadap stabilitas 10% emulsi minyak dalam air (O/W) yang mengandung β-carotene dengan tween 20 sebagai emulsifier dianalisis. Konsentrasi NCC divariasi pada 0,05, 0,10, dan 0,20% (b/b). Terjadi penurunan ukuran partikel (d43) dengan meningkatnya konsentrasi NCC yang disebabkan oleh bentuk asli NCC adalah seperti batang pendek dan kecil yang terdispersi sempurna kedalam sistem emulsi. Penambahan NCC meningkatkan viskositas dan ζ-potential dari emulsi sehingga menurunkan laju creaming index pada system emulsi. Penambahan NCC menurunkan nilai L* karena warna putih dan keruh dari NCC asli tetapi perbedaan antara emulsi yang mengandung NCC dan kontrol tidak terlihat secara visual. Stabilitas β-carotene meningkat dengan meningkatnya konsentrasi NCC. Berdasarkan hasil pengamatan dapat diindikasikan bahwa NCC dapat digunakan sebagai stabiliser alami untuk meningkatkan stabilitas emulsi dan β-carotene terutama pada NCC konsentrasi 0,20% (b/b). Percobaan ini memberikan informasi yang berguna untuk aplikasi lebih lanjut terutama untuk enkapsulasi senyawa bioaktif.  
Storage Stability of High Fiber Snack Bar Ivana Aprilia Pratiwi; Varongsiri Kemsawasd; Thunnalin Winuprasith
GHMJ (Global Health Management Journal) Vol. 3 No. 3 (2019)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35898/ghmj-33456

Abstract

Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consump on when considering the daily recommended intake. To in- crease dietary fiber intake, dietary fiber for fied foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combina on of Jerusalem ar choke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological proper es, and sensory acceptability were mea- sured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addi on of LFDC. Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p<0.05) a er storage. The total color different ( E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which par cipated in the Maillard reac on. During storage, the moisture content (MC) and water ac vity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57to 0.60 and 0.53 to 0.57, respec vely. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deteriora on. In terms of shelf-life calcula on, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great poten al for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical proper es and sensory acceptability, the shelf-life of both C and HFSB was com- parable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar.
Co-Authors Ichlasia Ainul Fitri Ivana Aprilia Pratiwi Varongsiri Kemsawasd