Encapsulation of Anthocyanin from Jamun Pomace Extract and its Storage Stability

Author: Aparna Panda, Minati Mohapatra*, R.N. Nayak, Indrajeet Sahu and M.K. Panda

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Abstract

Jamun (Syzygium cumini), commonly known as Indian blackberry contains many natural bio-active compounds e.g. vitamin C, anthocyanin, tannins, ellagitannins, ellagic acid, galloyl-galactoside and gallic acid. In the present study, extraction of anthocyanins from jamun pomace powder were carried out with solid to solution ratio of 1:15 at temperature 45°C for 90min using two types of solvents i.e. aqueous and ethanol (%). Purification of anthocyanin in the extracted juice was done using chitosan. The extracts were encapsulated using different combination of sodium alginate as coating material (1.0, 2.0, 3.0 % W/V) and calcium chloride as hardening material (1, 5, 10% W/V) following liquid suspension method and evaluated in terms of encapsulation efficiency, moisture content and bulk density. The stability of anthocyanin in encapsulated material was studied during storage in different conditions of dark and light, temperature: 30±2°C and 4±2°C, PET and glass containers. The ethanolic

Keywords

Jamun pomace, solvent extraction, encapsulation, anthocyanins, stability to light, temperature etc.

Conclusion

The ethanolic (50% v/v) extract showed higher amount of anthocyanin content (290.01±02mg/100g), TPC (52.8±0.26mg GAE/100ml extract), antioxidant activity (54.56±0.54) in jamun pomace extract. Extraction yield of ethanolic extract for both pomace (16.8±0.34%) was found to be more as compared to the aqueous extract. The FT-IR analysis showed that ethanolic extract recovered more no of functional groups in comparison to the aqueous extract. 3% sodium alginate and 5% calcium chloride gave the best encapsulation efficiency (75.93±0.61), moisture content (3.381±0.061) and bulk density (0.243±0.035) as compared to other combinations. The maximum anthocyanin content (mg/g) 1.95±0.024, total phenolic content (mg GAE/g) 0.42±0.015 and less change in characteristics L value of colour (17.9±0.35) was observed in refrigerated storage, glass container and in dark condition (4°C + glass + dark) of storage. The net change in colour (∆E) values in all the storage conditions were almost sam

References

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How to cite this article

Aparna Panda, Minati Mohapatra, R.N. Nayak, Indrajeet Sahu and M.K. Panda (2022). Encapsulation of Anthocyanin from Jamun Pomace Extract and its Storage Stability. Biological Forum – An International Journal, 14(1): 601-607.