Kinetic degradation and colour stability in an aqueous system of spray-dried metal- stabilized amaranth powder encapsulated in different wall materials

Siti Faridah Mohd Amin and Kharidah Muhammad and Yus Aniza Yusof and Ahmad Hazim Abdul Aziz and Nor Qhairul Izreen Mohd Noor (2025) Kinetic degradation and colour stability in an aqueous system of spray-dried metal- stabilized amaranth powder encapsulated in different wall materials. Malaysian Journal of Fundamental and Applied Sciences, 21. pp. 1726-1739. ISSN 2289-5981

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Abstract

The present study aims to determine the kinetics of chlorophyll degradation and green colour stability of encapsulated copper (Cu)- and zinc (Zn)-amaranth powders stored under accelerated (45°C) and room (25°C) temperature for 16 weeks and six months, respectively. The powders were spray-dried using 10% maltodextrin (DE 10), resistant maltodextrin, N-Octenyl Succinate Anhydride starches (HI-CAP® 100 and CAPSUL®), and gum Arabic (GA). The effects of pH (4 to 8, in the absence of light at 25°C for 24 hours), temperature (40 to 100°C for 90 mins), and light exposure (fluorescent light at 25°C for five days) on the chlorophyll retention and colour stability of the powders in an aqueous system were also explored. The chlorophyll degradation kinetics of the powders followed a first-order reaction model. The Zn-amaranth powder encapsulated with CAPSUL® exhibited the lowest rate constant (k = 2.7 × 10−3 weeks−1) and the highest half-life (t1/2 = 256.72 weeks) under storage at 25°C. The Cu-amaranth powder encapsulated with GA demonstrated the highest greenness value during storage at both 25°C (six months) and 45°C (16 weeks). In the aqueous system, the Cu-amaranth powder encapsulated with GA possessed the highest chlorophyll retention (> 90%) in acidic conditions. Meanwhile, maltodextrin-encapsulated Cu-amaranth powder exhibited better chlorophyll retention and colour stability under light exposure and high temperatures.

Item Type: Article
Keyword: Amaranth powder, degradation kinetics, chlorophyll retention, storage stability
Subjects: Q Science > QD Chemistry > QD1-999 Chemistry > QD71-142 Analytical chemistry
T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: JUNAINE JASNI -
Date Deposited: 17 Oct 2025 09:27
Last Modified: 17 Oct 2025 09:27
URI: https://eprints.ums.edu.my/id/eprint/45467

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