Extraction, encapsulation and utilization of red pigments from roselle (hibiscus sabdariffa l.) as natural food colourants (Record no. 46960)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03184cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u193448 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110713s2008 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AJFST SI 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Selim, K. A |
| 9 (RLIN) | 388 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology,2008,Conference, Special issue |
| Medium | [electronic resource]: |
| 245 10 - TITLE STATEMENT | |
| Title | Extraction, encapsulation and utilization of red pigments from roselle (hibiscus sabdariffa l.) as natural food colourants |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | استخلاص وكبسلة والاستفادة من الصبغات الحمراء من سبلات الكركدية كمواد ملونة طبيعية. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.7-20. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The present work was carried out to produce a dry powder of red colour from roselle calyces for colouring some food products using microencapsulation technique. The stability of t.he encapsulated pigments was investigated dur¬ing storage under different water activities. The results showed that ethanol acidified with L5N HCI (85:] 5) had the greatest efficiency in extracting roseIle pigments followed by 2% citric acid solution while distilled water was the least effective. The results indicated that at low pH values (1.5,2. and 3), the pigment extracts exhibited their greatest stabilities during the entire holding time. Data showed that roselle pigment extracts heated for 30 min at temperatures of60, 70, 80,90, and 100de, retained 99.87, 99.24, 94.49, 86.35, and 78.59% of their anthocyanins contents, respec¬tively. As heating time was extended to 60 min., the retention values decreased to %.99, 86.75, 82.10. 76.72, and 57.69%, respectively. The effect of three different encapsulating agents i.e. maltodcxtrjn D.E. 10, maltodextrin D.E. 20, and gum Arabic on pigments stability \vas investigated. The degradation followed first - order reaction kinetics and was strongly dependent on a" and the matrix. Among the polymeric matrices, which largely elongated the half¬-life of roselle anthocyanins, maltodextrin DE 20 was found as the most effective carrier in stabilizing the pigments under all storage conditions examined. The half-life periods for anthocyanins encapsulated in maltodextrin DE 20 were 433.1,238.96,80.58, and 94.93 days fbr storage water activities 01'0.43,0.53, 0.64 and 0.75, respectively. Data indicated that addition of encapsulated roselle pigments to straw berry jam (0.1 %) and hard candy (0.2%) resulted in comparable accepted product to controls. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Pigments. |
| 9 (RLIN) | 16949 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Roselle. |
| 9 (RLIN) | 16572 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Color of food. |
| 9 (RLIN) | 22427 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Khalil, K. E. |
| 9 (RLIN) | 22428 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Bary, M. S. |
| 9 (RLIN) | 22429 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Azeim, N. A . |
| 9 (RLIN) | 22430 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and Technology. |
| Related parts | 2008.Conference.Special Issue |
| International Standard Serial Number | 1687-3920 |
| Control subfield | nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2008/AJFST/conf/SI/7.pdf">http://nile.enal.sci.eg/EALE/2008/AJFST/conf/SI/7.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.