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VOL. 9, ISSUE 1 (2024)
Characteristics of microcapsules of Protium javanicum leaf extract using maltodextrin and gelatin as encapsulant
Authors
N L A Yusasrini, I N Kencana Putra, D G Mayun Permana, K A Nocianitri
Abstract
This study aims to determine the ratio of maltodextrin and gelatin as encapsulant to
produce Protium javanicum leaf extract microcapsules with the best
properties. The study started with the extraction of Protium javanicum
leaves by maceration method using 90% ethanol, followed by microencapsulation
by lyophilization method using maltodextrin (M) and gelatin (G). There are 5
combinations of the maltodextrin to gelatine ratio, namely MG1 (1: 1), MG2 (1:
1.25), MG3 (1: 1.5), MG4 (1: 1.75) and MG5 (1: 2). Observations were made on
the chemical composition of the extracts, physical and chemical characteristics
of the microcapsules including: moisture content, yield, particle morphology,
total phenolic content, antioxidant activity and encapsulation efficiency. The
analysis showed that the ethanolic extract of Protium javanicum leaf had
a yield of 21.9 ± 0.65 %, total phenolic content of 243.81 ± 0.70 mg GAE/g and
IC50 of 20.60 ± 0.46 ppm. The ratio of maltodextrin to gelatin had a
significant effect on microcapsule moisture content, yield, total phenolic
content, surface phenolic content, antioxidant activity and encapsulation
efficiency. Observation of particle morphology by scanning electron microscopy
(SEM) showed that the microcapsule particles were irregularly shaped like glass
flakes. Microcapsules with the best
characteristics were obtained from the ratio of maltodextrin and gelatin of 1:1
with the criteria of yield 76.14 ± 0.12 %, moisture content 2.84 ± 0.04 %,
total phenolic content 119.77 ± 0.78 mg GAE/g, surface phenolic content 2.18 ±
0.24 mg GAE/g, antioxidant activity 86.10 ± 0.26 %, encapsulation efficiency
98.17 ± 0.21 %, irregular shaped particle, smooth and few voids.
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Pages:63-69
How to cite this article:
N L A Yusasrini, I N Kencana Putra, D G Mayun Permana, K A Nocianitri "Characteristics of microcapsules of <i>Protium javanicum</i> leaf extract using maltodextrin and gelatin as encapsulant". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 63-69
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