Microencapsulation effect of natural dye extracts of spirulina platensis, dragon fruit peel, and pumpkin skin on antioxidant activity, color stability and particle size

Abstract

The nature of natural dyes added to food raw materials is easily damaged during processing and exposure to light. This study aimed to determine the effect of microencapsulation on antioxidant activity, color stability, and particle size of the natural dyes produced. This study used three types of commodities to be extracted with the addition of a coating, i.e. spirulina platensis using maltodextrin and carrageenan; dragon fruit peel using maltodextrin and gum arabic; and pumpkin skin using maltodextrin and gelatine. The tests observed were antioxidant activity, changes in color stability with light and without light parameters, and particle size. The results showed that the antioxidant activity of natural dyes after microencapsulation increased the IC50 value. IC50 value of spirulina platensis extracts increased from 2164.75 ppm to 4026.96 ppm; dragon fruit peel extracts increased from 688.91 ppm to 2403.71 ppm, and pumpkin skin extracts increased from 1025.62 ppm to 4327.92 ppm. Color stability of spirulina extract stored for 10 days showed unstable color. Color stability of fruit peel extract storaged for 10 days showed less stable, whereas color stability of pumpkin skin extract is stable. While the color stability without the light on the Spirulina platensis extract during stored for 10 days is stable, whereas color stability of the dragon fruit peel extract and pumpkin skin extract were unstable. The particle size of each microencapsulates meet the microencapsulated particle size requirements.