| Topic: | แมท Production of Anthocyanin Powder from Grape Pomace by Encapsulation and Foam-mat Drying Method |
| Abstract: | Anthocyanin 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. |
| Advisor: | Asst. Prof. Arunsri Leejeerajumnean, Ph.D. |
| Author: | 55403204 : |
| Full Paper: | Proceeding การประชุมวิชาการเสนอผลงานวิจัยระดับบัณฑิตศึกษา ครั้งที่ 36(pdf) |
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |