文章基本信息

标题：MIKROENKAPSULASI PIGMEN DARI KUBIS MERAH: STUDI INTENSITAS WARNA DAN AKTIVITAS ANTIOKSIDAN
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作者：Diah Mustika Lukitasari ; Renny Indrawati ; Rosita Dwi Chandra 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2017
卷号：28
期号：1
页码：1-9
语种：Indonesian
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Utilization of artificial food colorants has obtained particular concern for long time consumption. R ed cabbage (Brassica oleracea L. var. capitata forma rubra L.) was extracted to produce a candidate for natural food colorant through a one-step physical extraction and microencapsulation. The color strength was determined by measuring: (1) tinctorial strength, (2) color degradation kinetics at various pH, and (3) thermostability. Yield level and antioxidant activity were enclosed as supporting data. The results showed that extract of red cabbage exhibited vivid red until green color at various pH and was nearly stable at pH 2 and 3, meanwhile its thermostability was fairly good at pH 3, 4, 8, and 9. The encapsulated r ed cabbage extract produced high color intensity at pH 2 for red color and pH 9 for blue color with a yield level of 5.53%. It also showed antioxidant activity with IC 50 value of 725.65±0.086 ppm in methanol solvent and 258.25±0.097 ppm in water-methanol solvent.
关键词：antioxidant activity;food colorants;red cabbage;stability;tinctorial strength