Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient

Black mulberry fruit contains high level of anthocyanins and this compound is known for its beneficial health properties. This fruit is easily perishable and thus, it must be transformed into powder form to preserve its health benefits. The project consists of three objectives. First, to optimise th...

Full description

Saved in:

Bibliographic Details
Main Author:	Ahmad, Farhani
Format:	Thesis
Language:	English
Published:	2020
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/92006/1/farhaniaAhmadMSChE2020.pdf.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-utm-ep.92006
record_format	uketd_dc
spelling	my-utm-ep.920062021-08-30T04:17:27Z Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient 2020 Ahmad, Farhani TP Chemical technology Black mulberry fruit contains high level of anthocyanins and this compound is known for its beneficial health properties. This fruit is easily perishable and thus, it must be transformed into powder form to preserve its health benefits. The project consists of three objectives. First, to optimise the processes of microwave-assisted extraction, secondly to optimize microwave-assisted encapsulation of black mulberry extract and thirdly to evaluate the storage stability of the encapsulated black mulberry extract and analyse its anti-diabetic property. To obtain the optimised conditions, a response surface methodology was applied. The factors studied for extraction were microwave power (200 – 800 W), extraction time (5 - 15 min), and solid to liquid ratio (0.1 - 1.0 g/ml). The optimised extraction condition was at power of 475.16 W, time of 10.73 min and solid to liquid ratio of 0.59 g/ml. The total anthocyanin content (TAC), 2,2 diphenyl, 1-picrylhydrazyl (DPPH) inhibition and ferric reducing antioxidant properties (FRAP) obtained at this optimized condition were 21.75 mg/g dry basis, 92.4 % inhibition and 0.49 mg Trolox/ml, respectively. For microwave-assisted encapsulation optimisation, the factors studied were the core to wall ratio (0.1 - 0.3 ml/ml), encapsulation time (2 - 4 min) and microwave power (450 - 640 W). Based on the results from the analysis, the optimized encapsulation condition found to be at core to wall ratio of 0.19 ml/ml, power at 450 W and time at 3 min. Under this optimized encapsulation condition, the encapsulated black mulberry extract contained TAC of 23.02 mg/g, with encapsulation efficiency (EE) of 90.08 %, DPPH inhibition of 85.58 %, FRAP of 0.4 mg Trolox/ml and moisture content of 4.31 %. From storage stability study, the best storage condition was at 4 °C where TAC, DPPH and FRAP experienced the lowest degradation (k = 0.0033, 0.0011, 0.0059 mg/day) and highest half-life (t1/2 = 201, 230, 117..5 days). In addition, this study demonstrated that the encapsulated black mulberry extract was capable of inhibiting alpha-glucosidase enzyme and thus, it can be used for preventing or treating diabetes. In conclusion, the results of this study show the potential of black mulberry fruit extract as a functional ingredient. 2020 Thesis http://eprints.utm.my/id/eprint/92006/ http://eprints.utm.my/id/eprint/92006/1/farhaniaAhmadMSChE2020.pdf.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:139031 masters Universiti Teknologi Malaysia Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Ahmad, Farhani Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
description	Black mulberry fruit contains high level of anthocyanins and this compound is known for its beneficial health properties. This fruit is easily perishable and thus, it must be transformed into powder form to preserve its health benefits. The project consists of three objectives. First, to optimise the processes of microwave-assisted extraction, secondly to optimize microwave-assisted encapsulation of black mulberry extract and thirdly to evaluate the storage stability of the encapsulated black mulberry extract and analyse its anti-diabetic property. To obtain the optimised conditions, a response surface methodology was applied. The factors studied for extraction were microwave power (200 – 800 W), extraction time (5 - 15 min), and solid to liquid ratio (0.1 - 1.0 g/ml). The optimised extraction condition was at power of 475.16 W, time of 10.73 min and solid to liquid ratio of 0.59 g/ml. The total anthocyanin content (TAC), 2,2 diphenyl, 1-picrylhydrazyl (DPPH) inhibition and ferric reducing antioxidant properties (FRAP) obtained at this optimized condition were 21.75 mg/g dry basis, 92.4 % inhibition and 0.49 mg Trolox/ml, respectively. For microwave-assisted encapsulation optimisation, the factors studied were the core to wall ratio (0.1 - 0.3 ml/ml), encapsulation time (2 - 4 min) and microwave power (450 - 640 W). Based on the results from the analysis, the optimized encapsulation condition found to be at core to wall ratio of 0.19 ml/ml, power at 450 W and time at 3 min. Under this optimized encapsulation condition, the encapsulated black mulberry extract contained TAC of 23.02 mg/g, with encapsulation efficiency (EE) of 90.08 %, DPPH inhibition of 85.58 %, FRAP of 0.4 mg Trolox/ml and moisture content of 4.31 %. From storage stability study, the best storage condition was at 4 °C where TAC, DPPH and FRAP experienced the lowest degradation (k = 0.0033, 0.0011, 0.0059 mg/day) and highest half-life (t1/2 = 201, 230, 117..5 days). In addition, this study demonstrated that the encapsulated black mulberry extract was capable of inhibiting alpha-glucosidase enzyme and thus, it can be used for preventing or treating diabetes. In conclusion, the results of this study show the potential of black mulberry fruit extract as a functional ingredient.
format	Thesis
qualification_level	Master's degree
author	Ahmad, Farhani
author_facet	Ahmad, Farhani
author_sort	Ahmad, Farhani
title	Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
title_short	Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
title_full	Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
title_fullStr	Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
title_full_unstemmed	Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
title_sort	optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2020
url	http://eprints.utm.my/id/eprint/92006/1/farhaniaAhmadMSChE2020.pdf.pdf
_version_	1747818554427703296

Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient

Similar Items