Isolation, Encapsulation, Stability and Characteristics of Thylakoid from Suji Leaves (Pleomele angustifolia) as Natural Food Coloring Agent

  • Rosita Dwi Chandra Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Villa Puncak Tidar N-01, Malang- 65151, East Java, Indonesia https://orcid.org/0000-0003-4694-9767
  • Renny Indrawati Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Villa Puncak Tidar N-01, Malang- 65151, East Java, Indonesia https://orcid.org/0000-0003-0682-4126
  • Heriyanto Heriyanto Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Villa Puncak Tidar N-01, Malang- 65151, East Java, Indonesia https://orcid.org/0000-0002-6496-2589
  • Tatas H.P. Brotosudarmo Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Villa Puncak Tidar N-01, Malang- 65151, East Java, Indonesia https://orcid.org/0000-0002-8219-3293
  • Leenawaty Limantara Pembangunan Jaya Center for Urban Studies, Universitas Pembangunan Jaya, Jl. Cendrawasih Raya B7/P, South Tangerang-15413, Banten, Indonesia https://orcid.org/0000-0002-1786-8178
Keywords: Pleomele angustifolia, encapsulation, natural food coloring, stability

Abstract

Suji (Pleomele angustifolia) is one kind of Indonesian typical plants which can be used as natural green food coloring agent. The susceptibility of natural pigment to external environment forces the protection in order to prolong its shelf life. Encapsulation has been known in the art of food preparation to provide protection for several ingredients including food coloring agent. The objective of this study was to observe the method for isolation and encapsulation of thylakoid, and to investigate the stability and characteristics of thylakoid of suji leaves encapsulated in maltodextrin during dark storage at 30 °C, 45 °C, and 60 °C. The degradation of the encapsulated pigments was identified through chromametric analysis which resulted in the increase of L* (lightness), a* (redness), and b* (yellowness) values. In addition, it was also indicated by the decrease of total chlorophyll (TC) which was determined using spectrophotometer. Chromatography analysis confirmed the presence of four major peaks in the fresh encapsulated thylakoid powder and five major peaks in the encapsulated thylakoid powder stored at the highest temperature (60 °C), with Chl a as the dominant pigments in both powder. The vivid green powder was able to preserve its color without any obvious change to an untrained eye up to 60 d of storage at 30 °C, becoming a promising ingredient to replace the synthetic colorants.

Downloads

Download data is not yet available.

References

Mattes, R. D. & Kare, M. R. (1994). Nutrition and the chemical senses, in Shils, M. Modern Nutrition in health and disease. (8th ed), pp. 524–536. Pensylvania: Lea e Febiger.

Schwartz, S. J., von Elbe, J. H. & Giusti, M. M. (2008). Colorants in Fennema's Food Chemistry (4th ed), eds. S. Damodaran, K. L. Parkin & O. R., pp. 571–638. Boca Raton: Taylor & Francis Group.

Potera, C. (2010). Diet and nutrition: The artificial food dye blues. Environ Health Perspect., 118(10), A428.

Kobylewski, S., & Jacobson, M. E. (2010). Food dyes: A rainbow of risks. Washington, D. C.: Center for Science in the Public Interest.

Hsu, C. Y., Chao, P. Y., Hu, S. P., & Yang, C. M. (2013). The antioxidant and free radical scavenging activities of chlorophylls and pheophytins. Food and Nutrition Sciences, 4, 1–8.

Krasaekoopt, W., Bhandari, B., & Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13(1), 3–13.

Silva M. A., Sobral, P. J. A., & Kieckbusch, T. G. (2006). State diagrams of freeze dried Camu-Camu (Myrcaria Dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. J. Food Eng. 77, 426–432.

Gabas, A. L., Telis, V. R. N., Sobral, P. J. A., & Telis-Romero, J. (2007). The effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. J. Food Eng., 82, 246–252.

Lin, S. F., Chen, Y. C., Chen, R. N., Chen, L. C., Ho, H. O., & Tsung, Y. H. (2016). Improving the stability of astaxanthin by microencapsulation in calcium alginate beads. PLoS ONE, 11(4), e0153685.

Barbosa, M. I. M. J., Borsarelli, C. D., & Mercadante, A. Z. (2005). Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res Int., 38(8), 989–994.

Habekost, M. (2013). Which color differencing equation should be used? International Circular of Graphic Education and Research, 6, 20–33.

Istichomah, K., Kusmadewi, M., Rahayu, P., Hartini, S., & Limantara, L. (2004). Pengaruh lama penyimpanan daun terhadap komposisi pigmen dan kandungan klorofil daun suji (Pleomele angustifolia N. E. Brown) [Effects of storage time on the pigments composition and chlorophyll content of suji leaves (Pleomele angustifolia N. E. Brown). In: Burhan, R. Y. P. Prosiding Seminar nasional Kimia VI; August 10, 2004; Surabaya, Indonesia. P. 91–98.

Nugrohohadi, S. (2010). Natural pigment potency of Pandanus amaryllifolius Roxb. In: Leenawaty, L., Heriyanto, Sadtono, E., editors. Proceeding of Natural Pigments Conference for South-East Asia; March 19–20, 2010; Malang, Indonesia. P. 322–328.

Zaidel, D. N. A., Makhtar, N. A., Jusoh, Y. M. M., & Muhamad, I. I. (2015). Efficiency and thermal stability of encapsulated anthocyanins from red dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) using microwave-assisted technique. Chemical Engineering Transactions, 43, 127–132.

Morawicki, R. O., Schmalko, M. E., & Kanzig, R. G. (1999). Chlorophyll stability in yerba maté leaves in controlled atmospheres. Brazilian Archives of Biology and Technology, 42(1), 85–90.

Hoff, A. J., & Amesz, J. (1991). Chlorophylls, in Scheer, H. (Ed.), pp. 723. Boca Raton: CRC Press.

Schwartz, S. J., & Von Elbe, J. H. (1983). Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J. Food Sci., 48, 1303–1306.

La Borde, L. F., & Von Elbe, J. H. (1990). Zinc complex formation in heated vegetable purees. J. Agric. Food Chem., 38, 484–487.

Taylor, K. L., Brackenridge, A. E., Vivier, M. A., & Oberholster, A. (2006). High-performance liquid chromatography profiling of the major carotenoids in Arabidopsis thaliana leaf tissue. Journal of Chromatography A, 1121, 83–91.

Fernandes, A. S., Nogara, G. P., Menezes, C. R., Cichoski, A. J., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q. (2017). Identification of chlorophyll molecules with peroxyl radical scavenger capacity in microalgae Phormidium autumnale using ultrasound-assisted extraction. Food Research International, 99, 1036–1041.

Van den Berg, H., Faulks, R., Fernando Granado, H., Hirschberg, J., Olmedilla, B., Sandmann, G., Southon, S., & Stahl, W. (2000). The potential for the improvement of carotenoid levels in foods and the likely systemic effects. Journal of the Science of Food and Agriculture, 80, 880-912.

Minguez-Mosquera, M. I., Garrido-Fernandez, J., & Gandul-Rojas, B. (1989). Pigment changes in olives during fermentation and brine storage. Journal of Agricultural and Food Chemistry, 37, 8–11.

Gunawan, M. I., & Barringer, S. A. (2000). Green colour degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. Journal of Food Processing and Preservation, 24, 253–263.

Lemus-Mondaca, R. A., Vega-Galver, A., Rojas, P., & Ah-Hen K. (2016). Assessment of Quality Attributes and Steviosides of Stevia rebaudiana Leaves Subjected to Different Drying Methods. Journal of Food and Nutrition Research, 4(11), 720–728.

Published
2019-09-03
How to Cite
Chandra, R., Indrawati, R., Heriyanto, H., Brotosudarmo, T., & Limantara, L. (2019). Isolation, Encapsulation, Stability and Characteristics of Thylakoid from Suji Leaves (Pleomele angustifolia) as Natural Food Coloring Agent. Indonesian Journal of Natural Pigments, 1(2), 53. https://doi.org/10.33479/ijnp.2019.01.2.53
Section
Full Paper

Most read articles by the same author(s)