Abstract
Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process. This article presents the anthocyanin extraction by ultrasound-assisted extraction and the characterization of solid form anthocyanin extract. In addition, a simple kinetic analysis for the extraction process is investigated. Extraction was conducted by ultrasound-assisted extraction with a solute-solvent ratio of 1:4 and 1:8 at a temperature of 30OC, 40OC and 60OC. Anthocyanin content was analyzed by UV-VIS spectrophotometer. Drying process was performed by a freeze dryer with the addition of maltodextrin and followed by characterization of powder comprising moisture content, solubility and colour intensity. The result shows that the extraction temperature has an effect on anthocyanins extracted. Temperatures rise increased the diffusion coefficient and triggered the driving force of solids into the solvent. This result had a correlation with the second-order kinetic model where the rate of extraction increases along with temperature rise. Characterization of anthocyanin extracts in solid form showed that the addition of maltodextrin provided better results than the product without maltodextrin. The anthocyanin powder added with maltodextrin fulfils the Indonesian standards for food colouring powders, having a low moisture content (5.6%) and high solubility (91.4%). Moreover, colour intensity analysis of anthocyanin powder showed that the powder with maltodextrin has a tendency of a lighter colour with low value of L *, a * and b *.
Highlights
Food processing is intended to comply with the market demand for food products such as food colour
Prior to the sonication process, the dried Roselle and solvent were mixed at the solute-solvent ratio of 1: 4 and 1: 8. The extraction was conducted at temperatures of 30OC, 40OC and 60OC with a frequency of 40 kHz
The greater the solute-solvent ratio increases the concentration gradient or driving force during mass transfer in solids and have an effect on an increase in the diffusion of the solid component to the solvent. This cause the extraction rate depends on the particle concentration gradient
Summary
Food processing is intended to comply with the market demand for food products such as food colour. Food colouring substance plays a major role in food production in accordance with the consumer's demand. The use of natural food colouring has increased by 5-10%, whereas the growth of synthesis food colouring was only 3 to 5%. Anthocyanin is a type of natural dye that can be applied as food colouring. Anthocyanins and its derivatives have been listed as natural food colouring according to Indonesian Agency for Drug and Food Inspectors. Based on Codex Alimentarius Commission list in the European Union, anthocyanins are included as one of the natural food colourings having a code of E163. Anthocyanins show health benefits, such as modulating cardiovascular disorders, preventing tumour growth, and preventing DNA destruction
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