Kinetic Degradation and Colour Stability in an Aqueous System of Spray-Dried Metal-Stabilised Amaranth Powder Encapsulated in Different Wall Materials

Siti Faridah Mohd Amin; Kharidah Muhammad; Yus Aniza Yusof; Ahmad Hazim Abdul Aziz; Nor Qhairul Izreen Mohd Noor

doi:10.11113/mjfas.v21n1.3664

Authors

Siti Faridah Mohd Amin ᵃFaculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia ᵇFood Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
Kharidah Muhammad Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Yus Aniza Yusof Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Ahmad Hazim Abdul Aziz Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
Nor Qhairul Izreen Mohd Noor Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia

DOI:

https://doi.org/10.11113/mjfas.v21n1.3664

Keywords:

Amaranth powder, degradation kinetics, chlorophyll retention, storage stability.

Abstract

The present study aims to determine the kinetics of chlorophyll degradation and green colour stability of encapsulated copper (Cu)- and zinc (Zn)-amaranth powders stored under accelerated (45°C) and room (25°C) temperature for 16 weeks and six months, respectively. The powders were spray-dried using 10% maltodextrin (DE 10), resistant maltodextrin, N-Octenyl Succinate Anhydride starches (HI-CAP® 100 and CAPSUL®), and gum Arabic (GA). The effects of pH (4 to 8, in the absence of light at 25°C for 24 hours), temperature (40 to 100°C for 90 mins), and light exposure (fluorescent light at 25°C for five days) on the chlorophyll retention and colour stability of the powders in an aqueous system were also explored. The chlorophyll degradation kinetics of the powders followed a first-order reaction model. The Zn-amaranth powder encapsulated with CAPSUL® exhibited the lowest rate constant (k = 2.7 × 10⁻³ weeks⁻¹) and the highest half-life (t_1/2 = 256.72 weeks) under storage at 25°C. The Cu-amaranth powder encapsulated with GA demonstrated the highest greenness value during storage at both 25°C (six months) and 45°C (16 weeks). In the aqueous system, the Cu-amaranth powder encapsulated with GA possessed the highest chlorophyll retention (> 90%) in acidic conditions. Meanwhile, maltodextrin-encapsulated Cu-amaranth powder exhibited better chlorophyll retention and colour stability under light exposure and high temperatures.

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