Chiang Mai Journal of Science

 Red cabbage (Brassica oleracea L.) is an excellent source of anthocyanin (ATH) for food colouration. In this research, ATH from red cabbage was encapsulated with bagasse carboxymethyl cellulose (CMCB) to form the encapsulated ATH powder (CMCB–ATH dye) using spray-drying. The properties and heat sensitivity of the CMCB–ATH dye were studied compared with the ATH encapsulated with commercial CMC (CMCcom–ATH dye). It was revealed that CMCB–ATH dye had a high total ATH content of approximately 31.2 mg cyanidin 3-glucoside/100 g in comparison to CMCcom–ATH dye of approximately 22.1 mg cyanidin 3-glucoside /100 g. In addition, it had higher heat stability than CMCcom–ATH dye. The CMCB–ATH dye was incorporated in polyvinyl alcohol (PVOH) film at various content (up to 2.0 % w/v). It exhibited that the film solutions obviously changed their colour at various pH 1–12, as well as enhanced the film mechanical properties. Incorporating the PVOH film with CMCB–ATH dye provided the film with good water solubility, higher moisture absorption and water vapour barrier properties and more flexibility.