Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak Buah Merah (Pandanus conoideus L.)

Ferdiansyah, Ferdiansyah and Heriyanto, Heriyanto and Wijaya, Christofora Hanny and Limantara, Leenawaty (2017) Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak Buah Merah (Pandanus conoideus L.). Jurnal Agritech, 37 (4). pp. 369-376.

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The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil.

Item Type: Artikel
Uncontrolled Keywords: nanoencapsulation; red fruit oil; shelf life; stability
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Teknologi dan Desain > Teknik Sipil
Depositing User: Admin Repository
Date Deposited: 19 Apr 2020 19:07
Last Modified: 02 Jun 2022 06:33

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