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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 267 - 275 (9page)
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초록· 키워드
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Anthocyanins are antioxidant compounds susceptible to environmental factors. Anthocyanin encapsulation into yeast cells is a viable solution to overcome this problem. In this study, the optimal factors for anthocyanin encapsulation were investigated, including anthocyanin concentration, plasmolysis contraction agent, and ethanol concentration, and response surface methodology was evaluated, for the first time. Anthocyanin from Hibiscus sabdariffa L. flowers was encapsulated into Saccharomyces cerevisiae using plasmolysis contraction agent (B: 3%?20% w/v), ethanol concentration (C: 3%?20% v/v), and anthocyanin concentration (A: 0.15?0.45 g/ml). The encapsulation yield and anthocyanin loss rate were determined using a spectrometer (520 nm), and color stability evaluation of the capsules was performed at 80℃ for 30 min. The results of the study showed that these factors have a significant impact on the encapsulation of anthocyanin, in which ethanol agents have the highest encapsulation yield compared to other factors in the study. Statistical analysis shows that the independent variables (A, B, C), their squares (A2, B2, C2), and the interaction between B and C have a significant effect on the encapsulation yield. The optimized factors were anthocyanin, 0.25 g/ml; NaCl, 9.5% (w/v); and ethanol, 11% (v/v) with an encapsulation yield of 36.56% ± 0.55% and anthocyanin loss rate of 15.15% ± 0.98%; This is consistent with the expected encapsulation yield of 35.46% and loss rate of 13.2%.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Tsai PJ / 2002 / Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.)extract / Food Res. Int 35:351~356
Muhamad II / 2018 / Natural and Artificial Flavoring Agents and Food Dyes :495~526
Nguyen TT / 2018 / Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colors in yeast / Food Res. Int 107:275~280
Czerniak A / 2015 / Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells / J. Food Eng 167:2~11
Mahdavi SA / 2014 / Spraydrying microencapsulation of anthocyanins by natural biopolymers : A review / Dry. Technol 32:509~518
Muhamad II / 2018 / Natural and Artificial Flavoring Agents and Food Dyes :495~526
Nguyen TT / 2018 / Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colors in yeast / Food Res. Int 107:275~280
Czerniak A / 2015 / Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells / J. Food Eng 167:2~11
Mahdavi SA / 2014 / Spraydrying microencapsulation of anthocyanins by natural biopolymers : A review / Dry. Technol 32:509~518
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