The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage.

Autor: Nurhadi B; Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia; Study Centre of Agric. Technology Development, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia. Electronic address: bambang.nurhadi@unpad.ac.id., Suriati; Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia., Tensiska; Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia., Saputra RA; Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia., Sukri N; Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Dec 15; Vol. 333, pp. 127490. Date of Electronic Publication: 2020 Jul 07.
DOI: 10.1016/j.foodchem.2020.127490
Abstrakt: The aims of this study were to evaluate the role of encapsulant materials on the stability of bioactive compounds of red ginger extract powder during storage and determine the composition of the encapsulant materials which produced red ginger extract powder with best stability of bioactive compounds during storage. This study consisted of three compositions of encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5. The results showed that several compositions of encapsulant materials produced different stability of bioactive compounds of red ginger extract powder. Based on the study result, increasing amount of gum arabic used had better protection to the stability of bioactive compounds of the powders during storage.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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