Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallization With Sucrose: Analysis Of Physicochemical Properties And Morphological Structure

Abstract

Food color is a crucial sensory atribute, signaling safety, flavor, and nutritonal value. Natural colorants, derived from plant pigments are safer and offer functional benefits. Red Fruit Oil (RFO) as a natural colorant has potential health benefits that may be correlated to the acve compounds in the fruit that exhibit high an oxidant activity, such as carotenoids, tocopherol, and unsaturated fay acids. Co-crystallization, an emerging encapsulati on method, offers a novel approach by modifying the crystalline structure of sucrose to create a porous matrix that can entrap acve ingredients. A preliminary study was conducted to find the best sucrose to water (S/W) rao, resulting in the lowest moisture content (MC). The selected S/W was then used to evaluate the effect of RFO concentration to sucrose solution mass (R/S) and pouring temperature (Po) on the yield, total carotenoid content (TCC), TCC retention, MC, hygroscopicity, color analysis, density, flowability, and the morphological properties. There were significant differences observed in the color and TCC content when the R/S was modified, while the modifica on of Po did not affect the color and TCC content.