EXTRACTION, ENCAPSULATION AND UTILIZATION OF ANTHOCYANINS FROM JAMUN (SYZYGIUM CUMINI L.)
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Date
2024-02-01
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UHF,NAUNI
Abstract
The present study entitled, “Extraction, encapsulation and utilization of anthocyanins from jamun (Syzygium cumini L.) fruits” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to extract the anthocyanins from jamun and utilize it for the development of anthocyanin enriched food products. Jamun fruit is well known for its functional, therapeutical and medicinal properties and the cultivated jamun fruit (var Ra-Jamun) was selected on the basis of high pulp content and low seed percentage and converted into pulp by hot break method with 10.0 per cent water and 0.2 per cent citric acid with a cooking time of 10.0 minutes on the basis of high pulp recovery and anthocyanin content. The pulp was dried in a mechanical dehydrator at 55±2 ºC and converted into powder of 425 microns particle size with total anthocyanin content as 219.42±0.39 mg/100 g. Among the two methods, ultrasound extraction (50Hz) with 1:20 ratio of ethanol or water at 50±1 ºC sonicated for 30 minutes was selected on the basis of highest anthocyanin content for the preparation of anthocyanin powder. The liquid anthocyanin extract was further concentrated (3 folds) in Bucchi rotary evaporator at 50 ºC and preserved in glass vials. The FTIR analysis and SEM studies recorded appreciable amount of anthocyanin associated components and overall good surface characteristics, respectively. The anthocyanin extract of jamun was successfully encapsulated with maltodextrin (15%) by spray and freeze-drying methods which retained its quality for 4 months in glass vials under refrigerated (4±2 ºC) conditions. The microencapsulated anthocyanins extract powder was further utilized for the enrichment of food products like ice cream. The ice cream enriched with either 4.0 per cent freeze dried anthocyanin extract and 6.0 per cent spray dried anthocyanin extract was optimized on the basis of quality characteristics. Moreover, the texture analysis revealed non-significant effect on body of spray and freeze dried anthocyanin powder fortified ice cream as compared to ice cream without powder. The cost of production of anthocyanin enriched food product was comparatively higher than the conventional products in the market but the higher nutritional profile and additional health benefits of these products can compensate the high cost paid by the consumer which can also further lead to its increased market potential.