The Impact of Different Concentration of Starch on Starch-based Hydrogels Loaded with Clitoria ternatea Extract

Anthocyanins are natural pigments that’s available is plant such as Clitoria ternatea (Butterfly Pea Flower, BPF) and are widely used as colourants in food industry. Despite their attractive colour and health benefits, anthocyanins are relatively unstable and prone to degradation limiting their application. Starch-based hydrogel (SH) is gaining popularity as a sustainable and cost-effective medium for encapsulating and protecting sensitive compounds like anthocyanins. Ipomea batatas (white sweet potato) contains the highest starch content compared to purple and yellow varieties. Starch, a natural polymer that has unique properties that make it suitable for forming hydrogels. This study explores the use of SH derived from white sweet potato starch to encapsulate anthocyanins extracted from BPF. Four formulations of SH ranging from 0% to 6% starch concentration were prepared. This study aims to investigate the physical properties and encapsulation efficiency of these hydrogels. Results showed no significant difference in encapsulation efficiency between hydrogels with the highest starch concentration (96.07±3.1A) and without starch (98.52±0.99A). In conclusion, SH effectively enhances the recovery and stability of anthocyanins and holds promising potential for application in the food industry as natural, functional ingredients.