Antioxidant hybrid pigments developed by optimization of ascorbic acid loading into halloysite nanotubes via response surface methodology and co-loading with antioxidant-rich natural colorant: a functional food ingredient
Functional foods are widely consumed and regarded as foods that provide health benefits beyond basic nutrition. This study aimed to develop an antioxidant hybrid pigment as a functional food ingredient by applying response surface methodology (RSM) to optimize the loading conditions of the halloysit...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004949 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Functional foods are widely consumed and regarded as foods that provide health benefits beyond basic nutrition. This study aimed to develop an antioxidant hybrid pigment as a functional food ingredient by applying response surface methodology (RSM) to optimize the loading conditions of the halloysite nanotubes (HNTs) loading with ascorbic acid (AA) (HNTs/AA), which subsequent co-loading with antioxidant-rich colorant extracts. Central composite design was used to evaluate three factors; AA concentration, HNTs amount, and stirring time, to maximize loading capacity (LC) of HNTs/AA. The analysis of variance showed the resultant data fitted a quadratic polynomial model, which suggested the optimal conditions were 52.76 mg/mL of AA concentration, 19.47 mg of HNTs amount, and 250.91 min of stirring time. The LC of experiment was 105.19 ± 3.19 mg AA/g HNTs, within a 95% confidence interval suggesting the process optimization is trustworthy. The kinetic adsorption was studied to describe the adsorption mechanism of AA into HNTs showed the pseudo-second-order kinetic was more accurately fitted than the pseudo-first-order, suggesting that HNTs/AA is dominated by chemisorption. The colorant extracts prepared from sappan wood, mulberry fruit and beetroot exhibited antioxidant activity. The HNTs/AA from RSM process was co-loaded with the extracts demonstrated that the pigments comprised more than 40%w/w of the extract content, with high color intensity, exhibiting high photostability. FTIR analysis suggested the extract loading on HNTs/AA involved both physical and chemical interaction. These results demonstrate the novel antioxidant hybrid pigments with both antioxidant and coloring properties, which have a potential as functional food ingredient. |
|---|---|
| ISSN: | 2772-5022 |