Encapsulation characteristics of cocoa bean shell extract with maltodextrin as encapsulant Article Swipe
Amalia Noviyanty
,
Asriani Hasanuddin
,
Abdul Rahim
,
Gatot Siswo Hutomo
,
Nur Alam
,
Rostiati Rahmatu
,
Syahraeni Kadir
,
Eko Priyantono
,
Chitra Anggriani Salingkat
,
Septian Palma Ariany
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1088/1755-1315/1253/1/012124
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1088/1755-1315/1253/1/012124
Encapsulation is a way to protect the active ingredients from adverse environmental influences during storage and processing. Maltodextrin is one of the coatings and is often used because of its ability to form emulsions, low viscosity, easy to find, easy to process, disperses quickly, has high solubility, and can matrices reducing browning. In addition, an excellent ability to deal with oxidation so that the resulting encapsulant can have a better shelf life. This study aims to obtain the ratio of extract to coating material that produces encapsulation that has the best antioxidant activity, total phenolics, moisture content, and encapsulation efficiency. This study was experimental and designed using a completely randomized design with the treatment of the maltodextrin (coating material)/extract of cocoa bean shell, namely five levels of ratio 2:1 to 6:1 in which all treatments repeated three times. The results showed that the ratio of the coating material/coastal extract of the cocoa bean 4:1 was the best ratio for encapsulating the cacao bean shell extract which resulted in IC50 values of 59.99 micrograms per mL, total phenolics of 90.37 ppm, encapsulation efficiency of 68.31 percent and moisture content of 4.45 percent.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1088/1755-1315/1253/1/012124
- OA Status
- diamond
- References
- 38
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4388076684
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4388076684Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1088/1755-1315/1253/1/012124Digital Object Identifier
- Title
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Encapsulation characteristics of cocoa bean shell extract with maltodextrin as encapsulantWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-10-01Full publication date if available
- Authors
-
Amalia Noviyanty, Asriani Hasanuddin, Abdul Rahim, Gatot Siswo Hutomo, Nur Alam, Rostiati Rahmatu, Syahraeni Kadir, Eko Priyantono, Chitra Anggriani Salingkat, Septian Palma ArianyList of authors in order
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https://doi.org/10.1088/1755-1315/1253/1/012124Publisher landing page
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://doi.org/10.1088/1755-1315/1253/1/012124Direct OA link when available
- Concepts
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Maltodextrin, Coating, Browning, Shelf life, Food science, Moisture, Solubility, Raw material, Materials science, Chemistry, Spray drying, Composite material, Chromatography, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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0Total citation count in OpenAlex
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38Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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