Vol. 6, Issue 3 (2018)
Influence of different antioxidants, packaging material and storage conditions on stability of encapsulated colour pigment of ripe pumpkin (C. maxima sp.)
Author(s): Anshu Sharma, Anju K Dhiman and Surekha Attri
Abstract: The general objective of this study was to evaluate the stability of carotene colour pigment extracted from ripe pumpkin (Cucurbita maxima sp) in encapsulated form. The encapsulated carotenoids contained yellowish orange colour pigment along with carrier material. The stability of pigment in the freeze dried powder in different glass vials under ambient (18-27 ˚C), refrigerated (4-7 ˚C) and freeze (-18 ˚C) conditions was studied at storage intervals of 0, 30 and 60 days. Finally, the carotene retention of the encapsulated pigment was estimated. The preservation of encapsulated carotenoid powder with BHT @ 0.02 and 0.015 percent in amber glass vials under freeze storage showed maximum retention of colour pigment in comparison to refrigerated and ambient conditions.
Pages: 668-672 | 471 Views 27 Downloads
How to cite this article:
Anshu Sharma, Anju K Dhiman, Surekha Attri. Influence of different antioxidants, packaging material and storage conditions on stability of encapsulated colour pigment of ripe pumpkin (C. maxima sp.). Int J Chem Stud 2018;6(3):668-672.