PHYSICOCHEMICAL CHARACTERISTICS OF MICROENCAPSULATED NUTMEG SEED (Myristica fragrans) OLEORESIN USING FOAM MAT DRYING METHOD

ANANINGSIH, VICTORIA KRISTINA PHYSICOCHEMICAL CHARACTERISTICS OF MICROENCAPSULATED NUTMEG SEED (Myristica fragrans) OLEORESIN USING FOAM MAT DRYING METHOD. P3FNI. (Unpublished)

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Abstract

Nutmeg is a spice plant native to Maluku, Indonesia. One of the products from nutmeg processing is oleoresin. Nutmeg oleoresin is widely applied in the food and beverage industry because its flavor and aroma is easier to standardize and is more hygienic. However, oleoresin has less stable properties to heat, oxygen, and light. Therefore, an encapsulation process is needed to protect oleoresin. Oleoresin is obtained by extraction with ethanol organic solvent which has high polarity so that it can provide more extraction yields and is safe for use in food products. The extraction of nutmeg oleoresin is carried out by the ultrasonication method (Ultrasound Assisted Extraction) because of its lower energy consumption, shorter operating time, and can be carried out at low temperatures and pressures making it suitable for the extraction of compounds that are sensitive to high temperatures. Extraction was carried out at a temperature of 50˚C for 37.5 minutes at a frequency of 45 kHz and followed by separating the solvent with a vacuum rotary evaporator until oleoresin was obtained. Nutmeg oleoresin encapsulation was carried out by the foam mat drying method using two types of encapsulants (β-cyclodextrins and maltodextrin) at two treatment levels (7 grams and 10 grams) and the addition of Tween-80 emulsifier as much as 6% with two levels of stirring time (5 minutes and 15 minutes). The foam mat drying method is used because it is suitable for materials with high temperature sensitive compounds. This study aims to determine the the physicochemical characteristics of encapsulated nutmeg oleoresin using foam mat drying. The microencapsulate with the best trapped oil results were obtained in the treatment of 10 gram maltodextrin encapsulation with 5 minutes stirring time which produced 7.50% surface oil and 8.70% trapped oil. The microencapsulate with the best antioxidant activity results was obtained in the treatment of 7 grams of β-cyclodextrin encapsulant with 5 minutes stirring time which resulted in antioxidant activity of 85.40%.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 02 May 2023 11:17
Last Modified: 02 Dec 2023 15:49
URI: http://repository.unika.ac.id/id/eprint/31620

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