The Application of Extracted Colorant from Waste Purple Waxy Corn Husks in Fermented Rice Vermicelli
Abstract
The purpose of this research was to extract the colorant from waste purple waxy corn husks and to study the stability of this extracted colorant. This colorant would be applied in fermented rice vermicelli. The proper solvent which extracted this colorant was the mixed solvent between ethanol and citric acid, which the ratio 2:1 with total percent yield of crude anthocyanin of 22.71 % from the purple waxy corn peel 100 grams, whereas ethanol, water and citric acid could extracted the colorant with percent yield of 3.43, 3.41 and 1.97 % respectively. From the colorant heat stability studied found that, the temperature increased the absorbance of anthocyanin in this colorant become lower. After this colorant had used with fermented rice vermicelli with the appropriate pH and temperature. That colored fermented rice vermicelli were paler and appearance were softer. That was the reason of using more time for fermented rice vermicelli to be cooked. In the other study found that the stability of this colorant in dark state more stable than in the light state. The research findings was this extracted colorant could be applied as a colorant in fermented rice vermicelli in the room temperature as well as the commercial colorant products. After comparing between using and non-using extracted colorant in fermented rice vermicelli and keep them in the room temperature, it’s not show significantly different results. Keywords: colorant, purple waxy corn husks, Anthocyanin, fermented rice vermicelli, extractReferences
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Anthocyanins induce cell cycle perturbations and apoptosis in different human celllines.
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purple cabbage. Bachelor degree of Science (Applied biology). Faculty of Science and Technology. Nakhonprathom Rajabhat Institute. (in Thai).
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Science dissertation. Department of Food Technology. Silpakorn University. (in Thai)
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anthocyanins in mulberry fruit. Czech. J. Food Sci. 28, 117-126.
Socacui C. (2007). Food colorants: Chemical and functional properties. Forida. U.S.A. CRC Press.
Veerakul, S. (2010). Optimal processing of concentrated Mulberry juice extract fortified with bee pollen.
Master of Science (Agro-Industrial Product Development) dissertation. Chiangmai University. Chiangmai. Thailand. (in Thai)
Zhao, X. (2008).Composition and Thermal stability of anthocyanin from Chinese purple corn (Zea mays L.).
Agricultural and Food Chemistry, 56, 10761-10766.
Stability Test of Anthocyanin from Buni Fruits (Antidesma Bunius. L) as an Alternative Natural and
Safe Food Colorants. J. Food Pharm.Sci., 1, 49-53.
Areekul, V. (2009). Stabilities of anthocyanins and anti-radical activity in blueberry juice and concentrate.
Proceedings of 47th Kasetsart University Annual Conference: Agro-Industry. Thailand. 17-22 March
2009.
Boonkham, Y. (2009). Extraction of Red Pigment from Rind of Pitaya (Hylocereus undatus) and
Application in Pasteurized Strawberry Juice. Master of Science (Agro-Industrial Product Development)
dissertation. Chiangmai University. Chiangmai. Thailand. (in Thai)
Chaovanalikit, A. (2011). Extraction and Analysis of Anthocyanin. Srinakharinwirot University, Journal of
Science and Technology, 3(6), 26-63. (in Thai).
Escribano-Bailon, M. T., Santos-Buelga, C. and Rivas-Gonzalo, J. C. (2004). Anthocyanins in cereals.
J. Chromatogr. A. 1054, 129-141.
Francisco, D. V. and Octavio, P.L. (2002). Natural Colorants for Food and Nutraceutical Uses. Norway.
CRC Press.
Galvanoa, F., Faucib, L. L., Lazzarinoc, G., Foglianod, V., Ritienid, A., Ciappellanoe, S., Battistinif, C. N.,
Tavazzig, B. (2004). Cyanidins : metabolism and biological properties. Journal of nutritional
Biochemistry, 15, 2-11.
Giusti, M.M. and Wrolstad. R.E. (2001). Charaterization and measurement of anthocyanins by UV-Visible
spectroscopy. In: Current protocol in Food Analytical Chemistry (R.E. Wrolstad., ed.) John Wiley &
Sons Inc., New York, F1.2.1-F1.2.13.
Hunjaroen, M. and Chantanawarangoon, S. (2008). Effect of temperature and pH on the stability of
mulberry juice anthocyanins. Proceedings of 46th Kasetsart University Annual Conference : Agro-
Industry. Faculty of Agro-Industry. 29 January – 1 February 2008. Department of Food Science and
Technology. Kasetsart University. Bangkhen Campus, Bangkok (Thailand). (in Thai).
Jarayapun, A. (2004). Food color extraction from gardenia fruit (Gardenia jasminodes Ellisforma var
gardiflora Makino) II: The stability of the gardenia fruit color extract. Proceedings of the 32nd Kasetsart
University Annual Conference: Home Economics, Science, Engineering, Agro-Industry, Economics,
Business Administration, Education, Humanities, Natural Resources and Environmental Economics. 3-5 February 2004. 280-290. (in Thai).
Jitpisoot, T. (2007). Extraction of Anthocyanin from Black Bean (Vigna senensis) And Its Applications in
Food Industry. Master of Science (Agro-Industrial Product Development) dissertation. Kasetsart
University. (in Thai)
Konghom, G. (2004). Effects of sugars on the stability of anthocyanins in fermented java plum juice.
Master of Science (Economic Botany) dissertation. Kasetsart University. (in Thai).
Konczak, I. and Zhang, W. (2004). Anthocyanin more than nature’s colors. Journal of Biomedicine and
biotechnology. 5, 239-240.
Lazze, M.C., Savio, M., Pizzala, R., Cazzalini, O., Perucca, P., Scovassi, A.I., Stivala, L.A.,Bianchi,L. (2004) .
Anthocyanins induce cell cycle perturbations and apoptosis in different human celllines.
Carcinogenesis, 25, 1427-1433.
Lee, J., Durst R., and Wrolstad R. (2005). Determination of total monomeric anthocyanin pigment content of fruit
juices, beverages, natural colorants, and wines by the pH differential method. collaborative study. J.
AOAC Int. 88(50), 1269-1278.
Longo, L. and Vasapollo, G. (2006). Extraction and Identification of anthocyanins from Smiax aspera L. berries.
Food Chemistry, 94, 226-231.
Ninwanna, R. and Sookarham, S. (2010). The optimum condition in extraction of Anthocyanin from
purple cabbage. Bachelor degree of Science (Applied biology). Faculty of Science and Technology. Nakhonprathom Rajabhat Institute. (in Thai).
Palakajornsak, Y. (2003). Extraction and Stability of Anthocyanins from Mangosteen peel. Master of
Science dissertation. Department of Food Technology. Silpakorn University. (in Thai)
Preecha, R. and Suankun, C. (2008). Variety and rice flour quality for boiled rice flour in noodle.
Research report on rice processing and development year 1997-2007. Kasetsart University.
(in Thai).
Qin, C., Li, Y., Niu, W.N., Ding, Y., Zhang, R.J. and Shang, X.Y. (2010). Analysis and characterization of
anthocyanins in mulberry fruit. Czech. J. Food Sci. 28, 117-126.
Socacui C. (2007). Food colorants: Chemical and functional properties. Forida. U.S.A. CRC Press.
Veerakul, S. (2010). Optimal processing of concentrated Mulberry juice extract fortified with bee pollen.
Master of Science (Agro-Industrial Product Development) dissertation. Chiangmai University. Chiangmai. Thailand. (in Thai)
Zhao, X. (2008).Composition and Thermal stability of anthocyanin from Chinese purple corn (Zea mays L.).
Agricultural and Food Chemistry, 56, 10761-10766.
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2016-08-11
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