Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models

Sukatta, U.; Haruthaithanasan, V.; Chantrapornchai, W.; Suravanichnirachorn, W.; Suwonsichon, S.

Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models

2018

Sukatta, U. | Haruthaithanasan, V. | Chantrapornchai, W. | Suravanichnirachorn, W. | Suwonsichon, S.

Products with natural ingredients are now more preferred, due to people being more health conscious. Mao (Antidesma bunius) is an excellent source of phytochemicals which provide a bright attractive color and possible health benefits. This research studied the stability of mao powders under food process models (pH: 3, 5, 7, 9; heating conditions: no heating, pasteurized and sterilized; and sucrose addition: 0% and 10%). The results showed that color, browning index, total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activities (ABTS and FRAP assay) varied depending on the conditions. The stability of anthocyanins in mao powders depended on the pH and temperature. The no heating treatment at pH 3-7 and pasteurization at pH 3 had the highest TAC (2.38-2.43mg/g fw) (p ≤ 0.05), while the highest phenolic value and antioxidant activities were found in solutions at pH 9 in sterilized condition.

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