Physicochemical properties and storage stability of margarine containing anthocyanins from roselle calyces

• Main Authors: Zaidel, D. N. A., Sahat, N. S., Jusoh, Y. M. M., Muhamad, I. I.
• Format: Article
• Published: Italian Association of Chemical Engineering - AIDIC 2017
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/75836/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019496912&doi=10.3303%2fCET1756176&partnerID=40&md5=6d82afa23654866447c7a53270dba61b
• Institution: Universiti Teknologi Malaysia

Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from Roselle was carried out. Encapsulation of anthocyanins was performed using microwave-Assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-To-Aqueous ratios (88:12, 86:14 and 84:16). The blend formulation was compared with commercial margarine and the stability of the margarine was determined by using chemical, physical and texture stability analysis and. Margarine containing non-encapsulated anthocyanin showed improved stability compared with encapsulated anthocyanin.