Potential and Simulation of Functional Compounds Recovery from Clitoria ternatea L. Extract during The Commercial Sterility Process

David Yudianto; Verent Putri Ramandini; Ellyas Alga Nainggolan; Bella Mellisani; Robert Wiliater Sibarani; Andita Sayekti; Arya Ulilalbab

doi:10.52756/ijerr.2024.v42.023

Authors

David Yudianto Quality Assurance of Food Industry, Politeknik AKA Bogor, Bogor-16154, West Java, Indonesia https://orcid.org/0000-0003-2843-5842
Verent Putri Ramandini Quality Assurance of Food Industry, Politeknik AKA Bogor, Bogor-16154, West Java, Indonesia https://orcid.org/0009-0008-8743-7403
Ellyas Alga Nainggolan Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129 Prague-16500, Czech Republic https://orcid.org/0000-0003-1021-3539
Bella Mellisani Department of Analytical Chemistry, Politeknik AKA Bogor, Bogor-16154, West Java, Indonesia https://orcid.org/0009-0005-6498-7339
Robert Wiliater Sibarani Faculty of Natural Resources, Prince of Songkla University, Hat Yai-90100 Songkhla, Thailand https://orcid.org/0009-0001-1846-3500
Andita Sayekti Department of Management, Faculty of Economics and Management, IPB University, Bogor-16680, West Java, Indonesia https://orcid.org/0000-0003-2573-1689
Arya Ulilalbab Department of Nutrition, Bhakti Wiyata Institute of Health Sciences, Kediri- 64114, East Java, Indonesia https://orcid.org/0000-0003-3605-9154

DOI:

https://doi.org/10.52756/ijerr.2024.v42.023

Keywords:

Butterfly pea flowers, commercial sterilization, functional compounds, thermal process kinetics

Abstract

The butterfly pea flower (Clitoria ternatea L.) is a flower that is identical to blue to purple petals and contains various phytochemical compounds. Heat processing in butterfly pea flower extract can reduce its nutritional and sensory properties, which is indicated by a decrease in each quality parameter, namely color intensity, total anthocyanins, red flavylium cation, purple quinonoidal base, blue anionic quinonoidal base, ferrulic acid, caffeic acid, p-hydroxybenzoic acid, procatechuic acid, gallic acid, vanillic acid, vanillin, procyanidin hexamer III, and delphinidin-3-glucosse. The thermal process can deactivate bacterial spores to maintain the quality of butterfly pea flower extract. This paper will review steps that can be used as a reference for researchers or industry to optimize commercial sterilization processes using heating process kinetics. The method studied to be adopted in this article is based on the heating process kinetics of each quality parameter (k and D values) combined towards temperature (Z value). The combination of temperature and time to optimize the process is determined by referring to the D and Z values. To optimize the heating process, the sterilization heater needs to be evaluated and the kinetics of the thermal process for each quality parameter need to be prescribed. This thermal process design will contribute greatly to the functional food business with commercial sterilization standards that aim to claim functional compounds at certain concentrations after processing.

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