Stability Test on Application of Co-crystallized Red Fruit Oil Using Different Types of Sweetener in Dry Form

Abstract

This study aimed to evaluate the stability of co-crystalized red fruit oil (RFO) using different sweeteners (sucrose, dextrose, xylitol, and erythritol). The samples were analyzed for total carotenoid content, lipid oxidation, and color degradation. To ensure comparability, all samples were prepared under identical conditions. Including the same red fruit oil batch, an equal amount of red fruit oil percentage (9%), controlled pouring temperature (80C), and uniform storage conditions. The analyses were conducted over 24 days at three-day intervals, including day 0. The results aligned with the initial hypotheses, indicating an increase in lipid oxidation and color degradation overtime, while total carotenoid content showed both degradation and fluctuations due to co-crystallization properties. However, some sweeteners perform better than others in different aspects. Sucrose demonstrated superior carotenoid retention and minimal color degradation; it retained 65.6% of its initial carotenoid content, making it the most effective in preserving carotenoids, whereas xylitol exhibited the lowest lipid oxidation. The findings suggest that the choice of sweetener influences the stability of co-crystallized red fruit oil, making it an essential factor in product formulation.