Abstract
Synthetic dyes in food can cause severe problems for health, so they need to be replaced by natural dyes. However, natural dyes are unstable, and encapsulation is one way to maintain the stability of natural dyes. This study was conducted to determine the best microencapsulation coating, storage stability, and color variations produced by butterfly pea, sappan wood, and turmeric extracts. The coating materials used were maltodextrin, carrageenan, and carboxy methyl cellulose (CMC) using the following formulations: 85% maltodextrin and 15% carrageenan (formula A) and 90% maltodextrin and 10% carrageenan (formula B) for coating butterfly pea and sappan wood extracts. Turmeric extracts were coating using 85% maltodextrin and 15% carrageenan (formula A) and 75% CMC and 25% starch (formula C). The encapsulation with maltodextrin (90%) and carrageenan (10%) was the best of encapsulation formula for butterfly pea and sappan wood extract. However, the encapsulation with maltodextrin (85%) and carrageenan (15%) was the best of encapsulation formula for turmeric extract. The green color was obtained from mixing butterfly pea and turmeric dyes in 1:4 ratio, purple from mixing butterfly pea and sappandyes in 1:8 ratio, and orange from mixing turmeric and sappan dyes in 1:2 ratio.
Highlights
Color is the first sensory attribute that will be assessed and provide a taste perception of a food product and has a significant role in attracting consumer interest [1]
Many food producers in Indonesia, especially small and medium scale food industries with generally produce traditional foods are not concerned with risks associated with the use of unauthorized coloring agents that impact consumers' health
The moisture content of turmeric which was encapsulated with maltodextrin (85%) and carrageenan (15%), and carboxy methyl cellulose (CMC) (75%) and starch (25%) was significantly different
Summary
Color is the first sensory attribute that will be assessed and provide a taste perception of a food product and has a significant role in attracting consumer interest [1]. Food producers usually use dyes to improve their visual product quality. Synthetic dyes are widely used because they are easy to produce, more stable, and provide many color variants [1]. Kobylewski and Jacobson's research [2] indicated that some permitted synthetic dyes contain substances that can cause hypersensitivity reactions, carcinogenic, and genotoxicity. Several types of synthetic dyes may cause food poisoning [3] and brain function decline [4]. The Minister of Health of the Republic of Indonesia issued Regulation Number 722/Menkes/Per/IX/88, prohibiting hazardous substances in food, including dangerous synthetic dyes
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
