Status : Verified
| Personal Name | Nojor, Collen Abbygail L. |
|---|---|
| Resource Title | Development of phycoerythrin-based powdered colorant from Red Sea Lettuce (Halymenia durvillei) using foam-mat drying method |
| Date Issued | 18 July 2024 |
| Abstract | The study aimed to apply foam-mat drying in developing powdered natural colorants using the phycoerythrin-based extract (PBE) of red sea lettuce Halymenia durvillei (Rhodophyta). Specifically, the study: a) characterized the crude PBE from H. durvillei in terms of color, pH, salinity, and phycoerythrin content; b) evaluated the effect of maltodextrin and egg albumen on the foam expansion, foam density, and foam stability of the obtained PBE; and c) evaluated the effect of foaming agent concentration and whipping time on the drying rate and physicochemical properties of the foam-mat dried phycoerythrin-based colorants (FMDP). The PBE from H. durvillei exhibited unique color properties, with phycoerythrin content, pH, and salinity levels of 0.20 ± 0.00 mg/mL, 6.22 ± 0.04, and 14.33 ± 0.58 ppt, respectively. The addition of egg albumen significantly increased (p < 0.05) all foaming properties of the PBE, while maltodextrin only significantly affected (p < 0.05) foam stability. Foaming agent concentration, whipping time and their interaction were generally found to have significant effects (p < 0.001) on the drying rate and physicochemical properties of the produced FMDP samples, with higher foaming agent concentrations and longer whipping times significantly increasing (p < 0.05) drying rate and color values but significantly decreasing (p < 0.05) moisture content. Higher foaming agent concentrations also generally resulted in significantly shorter (p < 0.05) dissolution times and significantly higher (p < 0.05) bulk and tapped densities. The FMDP samples also showed good coloring power but varying color characteristics, indicating the capability of foam-mat drying to be used in producing unique powdered colorants from natural sources like seaweeds. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Phycoerythrin; Red sea lettuce; Natural colorants; Food additives; Halymenia durvillei; Foam-mat drying; Red macroalgae; Red algae—Philippines; Food industry and trade — Philippines |
| Material Type | Thesis/Dissertation |
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access