Publication : National Conference
แมท Production of Anthocyanin Powder from Grape Pomace by Encapsulation and Foam-mat Drying Method
AbstractAnthocyanin is a main pigment extracted from grape pomace which is a waste product from grape processing. This research was to study of extraction and encapsulation of anthocyanin extracted from grape pomace combined with foam-mat drying to reduce degradation. In the extraction the ratio of grape pomace and ethanol (1:1 and 1:2) and the extraction time (0.5, 1, 2, 6, 12 and 24 hours) were employed to obtain desirable amount of anthocyanin. Methocel at the concentrations of 1, 1.5, 1.8 and 2 %(w/v) and methocel and carboxy methyl cellulose at the concentrations of 1, 1.5, 1.8 and 2 %(w/v) were selected as foaming agents. The effect of carrier maltodextrin DE10 and DE20 and three concentration of maltodextrin, 10%, 20% and 30%, were applied to make foam-mat drying product. It was found that the ratio of grape pomace and ethanol, 1:1 for 0.5 hour gave the highest anthocyanin content of 1.37±0.02 mg/L. The optimum foaming agent was methocel 1.0%. For the encapsulation process, maltodextrin DE20 at the concentration of 10% was more suitable for foam-mat drying than using maltodextrin DE10 at the same concentration. This study could be an alternative process to produce anthocyanin powder as an effecyive natural colour for food additives process.
AdviserAsst. Prof. Arunsri Leejeerajumnean, Ph.D.

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