Cover Image

Spray dried prodigiosin from Serratta Marcescens as a food colorant

Pigments from microorganisms can serve as an alternative source to replace synthetic pigments used in the food industry. Natural pigments have some limitations including solubility, sensitivity and short stability upon exposure to light, pH and high temperature. Thus, encapsulation via spray drying...

Full description

Saved in:
Bibliographic Details
Main Author: Namazkar, Shahla
Format: Thesis
Language:English
Published: 2013
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/33289/1/ShahlaNamazkarMFS2013.pdf
http://eprints.utm.my/id/eprint/33289/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.utm.33289
record_format eprints
spelling my.utm.332892017-09-14T04:27:06Z http://eprints.utm.my/id/eprint/33289/ Spray dried prodigiosin from Serratta Marcescens as a food colorant Namazkar, Shahla TP Chemical technology Pigments from microorganisms can serve as an alternative source to replace synthetic pigments used in the food industry. Natural pigments have some limitations including solubility, sensitivity and short stability upon exposure to light, pH and high temperature. Thus, encapsulation via spray drying can be employed to enhance the pigment’s properties. In this study, spray-dried microcapsules containing red pigment (prodigiosin) extracted from Serratia marcescens was produced using ?-carrageenan and maltodextrin as encapsulation agents. The effect of spray-drying parameters on the encapsulation yield (EY), particle size, moisture content and colour intensity of the prodigiosin microcapsules at different ratios of prodigiosin/encapsulation agent were studied. The most intense colour was obtained for the 1:1 ratio (volume ratio of prodigiosin in ethyl acetate to ?-carrageenan solution) using 200oC inlet temperature, feed flow rate of 60 m3/h, air pressure of 1.5 bar and feed rate of 3 mL/min. The encapsulated pigment is most stable in powder form at 0°C when stored in the dark, and thus has superior stability compared to pigment in its free form. Characterization of spray-dried prodigiosin using FTIR and FESEM confirmed that the particles were properly coated with encapsulating agents. The morphology showed the particles were regular shaped spheres with mean diameters between 0.5µm and 5µm. Finally, the particles were successfully applied to milk, yogurt and carbonated drinks. The results suggest that the spray-dried prodigiosin can be useful as a food colorant under the above optimum operating conditions. 2013-01 Thesis NonPeerReviewed application/pdf en http://eprints.utm.my/id/eprint/33289/1/ShahlaNamazkarMFS2013.pdf Namazkar, Shahla (2013) Spray dried prodigiosin from Serratta Marcescens as a food colorant. Masters thesis, Universiti Teknologi Malaysia, Faculty of Science.
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Namazkar, Shahla
Spray dried prodigiosin from Serratta Marcescens as a food colorant
description Pigments from microorganisms can serve as an alternative source to replace synthetic pigments used in the food industry. Natural pigments have some limitations including solubility, sensitivity and short stability upon exposure to light, pH and high temperature. Thus, encapsulation via spray drying can be employed to enhance the pigment’s properties. In this study, spray-dried microcapsules containing red pigment (prodigiosin) extracted from Serratia marcescens was produced using ?-carrageenan and maltodextrin as encapsulation agents. The effect of spray-drying parameters on the encapsulation yield (EY), particle size, moisture content and colour intensity of the prodigiosin microcapsules at different ratios of prodigiosin/encapsulation agent were studied. The most intense colour was obtained for the 1:1 ratio (volume ratio of prodigiosin in ethyl acetate to ?-carrageenan solution) using 200oC inlet temperature, feed flow rate of 60 m3/h, air pressure of 1.5 bar and feed rate of 3 mL/min. The encapsulated pigment is most stable in powder form at 0°C when stored in the dark, and thus has superior stability compared to pigment in its free form. Characterization of spray-dried prodigiosin using FTIR and FESEM confirmed that the particles were properly coated with encapsulating agents. The morphology showed the particles were regular shaped spheres with mean diameters between 0.5µm and 5µm. Finally, the particles were successfully applied to milk, yogurt and carbonated drinks. The results suggest that the spray-dried prodigiosin can be useful as a food colorant under the above optimum operating conditions.
format Thesis
author Namazkar, Shahla
author_facet Namazkar, Shahla
author_sort Namazkar, Shahla
title Spray dried prodigiosin from Serratta Marcescens as a food colorant
title_short Spray dried prodigiosin from Serratta Marcescens as a food colorant
title_full Spray dried prodigiosin from Serratta Marcescens as a food colorant
title_fullStr Spray dried prodigiosin from Serratta Marcescens as a food colorant
title_full_unstemmed Spray dried prodigiosin from Serratta Marcescens as a food colorant
title_sort spray dried prodigiosin from serratta marcescens as a food colorant
publishDate 2013
url http://eprints.utm.my/id/eprint/33289/1/ShahlaNamazkarMFS2013.pdf
http://eprints.utm.my/id/eprint/33289/
_version_ 1643649286979715072
score 13.211869

Similar Items