Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: effect of water ratio and maltodextrin concentration variables on product characteristics

Iwansyah, A. C. and Wardhani, R. and Darsih, C. and Kurniawan, T. and Ariani, D. and Andriana, Y. and Karim, M. A. and Indriati, A. and Luthfiyanti, R. and Hamid, H. A. (2023) Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: effect of water ratio and maltodextrin concentration variables on product characteristics. International Food Research Journal (Malaysia), 30. pp. 1495-1503. ISSN 2231 7546

The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(06)%202023/12%20-...

Abstract

The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.

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Item Type:	Article
AGROVOC Term:	Physalis angulata
AGROVOC Term:	microencapsulation
AGROVOC Term:	ingredients
AGROVOC Term:	maltodextrins
AGROVOC Term:	correlation
AGROVOC Term:	spray drying
AGROVOC Term:	research
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	functional properties
AGROVOC Term:	scanning electron microscopy
Geographical Term:	Indonesia
Uncontrolled Keywords:	Physalis angulata L., microencapsulation, spray drying method, water ratio, maltodextrin
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Mar 2025 06:17
Last Modified:	21 Mar 2025 06:17
URI:	http://webagris.upm.edu.my/id/eprint/1665

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