EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

Kitisart KRABOUN; Putkrong PHANUMONG; Kamonwan ROJSUNTORNKITTI; Teeraporn KONGBANGKERD; Mayura THONGCHUANG; Ithinath TANTIVITITTAPONG; Pornrak CHOWVANAYOTIN

Food and Environment Safety (Sep 2020)

EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

Kitisart KRABOUN,
Putkrong PHANUMONG,
Kamonwan ROJSUNTORNKITTI,
Teeraporn KONGBANGKERD,
Mayura THONGCHUANG,
Ithinath TANTIVITITTAPONG,
Pornrak CHOWVANAYOTIN

Affiliations

Kitisart KRABOUN: Division of Food Safety Management and Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand
Putkrong PHANUMONG: Division of Food Safety Management and Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand
Kamonwan ROJSUNTORNKITTI: Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
Teeraporn KONGBANGKERD: Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
Mayura THONGCHUANG: Department of Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand
Ithinath TANTIVITITTAPONG: Division of Television and Radio Broadcasting Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand
Pornrak CHOWVANAYOTIN: Division of Television and Radio Broadcasting Technology, Department of Science, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand

Journal volume & issue: Vol. 19, no. 3
pp. 192 – 198

Abstract

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This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03 % w/v, respectively. The results showed that the addition of 0.60 % w/v of pectin in MPEB showed the highest values of the turbidity of Monascus pigment (OD660 = 2.59), DPPH radical scavenging ability (45.68 %) and sensory evaluation ( >8 of all attributes).

Published in Food and Environment Safety

ISSN: 2068-6609 (Print); 2559-6381 (Online)
Publisher: Stefan cel Mare University of Suceava
Country of publisher: Romania
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://fens.usv.ro/index.php/FENS/index

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