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Lamduan (Melodorum fruticosum Lour.), a native Thai fruit represents an underutilized source of valuable phytochemicals. This study investigates opportunities towards its application in foods. Lamduan anthocyanin-rich extract was encapsulated by maltodextrin dextrose equivalent 20 (MD20) and arabic gum (AG) applied at various ratios. Encapsulation efficiency exceeded 97.9%. All encapsulates showed high solubility (>80%), low moisture content (2.85 - 3.17 g/100 g DW), and water activity (0.274 - 0.314). The highest anthocyanin content (33.84 ± 1.34 mg C3G E/100 g DW) had MD20:AG 60:40 encapsulate. All encapsulates had crystalline-mixed amorphous structures. The crystalline phase increased with a higher AG ratio. Fourier transform infrared spectroscopy (FT-IR) revealed a broken glass structure and shriveled surfaces. The finest particles had MD20:AG 80:20 encapsulate. The MD20:AG 60:40 encapsulate was incorporated into gummy jellies used as a model food at 10 g/kg, 20 g/kg or 30 g/kg, replacing artificial colorant. Shelf-life storage of jellies (25 °C and 35 °C; 8 weeks) showed a gradual decrease in anthocyanin contents and antioxidant capacities in all treatments. The anthocyanin degradation rate was inversely proportional to anthocyanin content. Incorporation of encapsulated lamduan extract into jellies resulted in an attractive red color and enhanced antioxidant capacity, and demonstrated potential utilization of lamduan by the food industry.
Sakulnarmrat et al. (Mon,) studied this question.