Physicochemical, physical and chemical properties of anthocyanin encapsulates from broken Homnil rice Karunrat Sakulnarmrat*, Nattaya Mesungkat, Pattana Palatee, Yuwadee Somsuk, Thananop Kaeongam, Peerapon Waenkaew, Bunraksa Boonjarean, and Nuntiya Yingmema
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Abstract
Encapsulation of anthocyanin extract from broken homnil (HN) colored rice by maltodextrin dextrose equivalent 20 (MD20) with inulin (IN called “MD20:IN”) or with pectin (PEC called “MD20:PEC”) with the ratio of 1:3 the double drum drying techniques was used for investigation. Encapsules MD20:IN showed higher encapsulation efficiency, anthocyanin content, solubility (95.36±2.55 g/100 g) and provide the shorter time for wettability than MD20:PEC. Morphology of particle measured by X-ray diffractometer (XRD) had the broad peak with 2q of 18.4–19.96°, representing an amorphous and irregular shape as confirmed by 200x scanning electron microscope (SEM). Fourier transform infrared spectroscopy (FT–IR spectra) showed the conjugated between core (bioactive compounds) and carrier agents. Both encapsules had comparable thermal stability as determined at 80°C, 90°C and 100°C. The results confirmed that encapsulation could protect biofunctional compounds in the extract.
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ลิขสิทธิ์ต้นฉบับที่ได้รับการตีพิมพ์ในวารสารนวัตกรรมวิทยาศาสตร์เพื่อการพัฒนาอย่างยั่งยืนถือเป็นกรรมสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยสวนดุสิต ห้ามผู้ใดนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตอย่างเป็นลายลักษณ์อักษรจากคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยสวนดุสิต นอกจากนี้ เนื้อหาที่ปรากฎในบทความเป็นความรับผิดชอบของผู้เขียน ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
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