The objective of this study was to obtain the best combination of encapsulated agents' concentration (maltodextrin and whey protein isolate) and agitation speed on the physicochemical characteristics of nutmeg seed oleoresin encapsulated using a vacuum drying method

ANANINGSIH, VICTORIA KRISTINA (2022) The objective of this study was to obtain the best combination of encapsulated agents' concentration (maltodextrin and whey protein isolate) and agitation speed on the physicochemical characteristics of nutmeg seed oleoresin encapsulated using a vacuum drying method. Journal of Food Processing and Preservation. (Unpublished)

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Abstract

Nutmeg seed oleoresin (Myristica fragrans Houtt) from nutmeg seed extraction con- tains active substances. However, oleoresins' active substances are commonly heat sensitive, so encapsulation is needed. Encapsulation is the process of wrapping par- ticles containing active ingredients in a homogeneous or heterogeneous matrix that produces encapsulated powder. The objective of this study was to obtain the best combination of encapsulated agents' concentration (maltodextrin and whey protein isolate) and agitation speed on the physicochemical characteristics of nutmeg seed oleoresin encapsulated using a vacuum drying method. Encapsulation of nutmeg seed oleoresin was performed with comparative parameters, namely agitation speed (3000, 3500, 4000 rpm), maltodextrin (MD) concentrations (ratio of MD to nutmeg seed oleoresin = 2:4, 4:4, 6:4), and whey protein isolate (WPI) concentrations (ratio of WPI to nutmeg oleoresin = 6:4, 4:4, and 2:4). The physicochemical analysis consisted of trapped oil content, antioxidant activity, yields, water content, surface oil, water ac- tivity, and color testing. The physicochemical data were further analyzed by response surface methodology (RSM) to get an optimum formula. The best formula resulted from a process at an agitation speed of 3500 rpm and the addition of 4 g maltodex- trin and 4 g WPI. That formula had a trapped oil content 10.23%, antioxidant activity 91.50%, yield 66.79%, water activity 0.55, moisture content 8.63, and color intensity L* 65.47, a* 7.90, and b* 19.57. This formula could be applied to produce nutmeg seed oleoresin powder with good physicochemical properties.

Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food processing
Depositing User:	Ms Kristina Ananingsih
Date Deposited:	02 May 2023 04:39
Last Modified:	01 Dec 2023 10:40
URI:	http://repository.unika.ac.id/id/eprint/31590

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