Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage

Maksum A., . and Purbowati I. S. M., . and Anggriawan R., . Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage. pp. 53-59. ISSN 2550-2166

Roselle flowers are usually consumed in the form of fresh steeping. To increase the flexibility of using roselle effervescent roselle-based products are made which of course more practical efficient and attractive. Unfortunately the bioactive compound in roselle extracts is not stable to environmental influences so nanoencapsulation technology needs to be done. The encapsulation matrix type gives a unique effect on each core. The purposes of this study were to determine the effects of variation in the matrix types and percentage of roselle nanocapsules on the physical and chemical effervescent properties. The research design used in this study was a Complete Random Design with 2 factors and 3 replications. The first factor comprised matrix types (A): maltodextrin (A1) and Arabic gum (A2). The second factor was roselle nanocapsule percentages (B): 10 (B1) 15 (B2) and 20 (B3). Observed variables in this study were total phenol anthocyanin vitamin C antioxidant activity and dissolving time. The Arabic gum nano encapsulated matrix type gave a better value of Vitamin C antioxidant activity and dissolving time than maltodextrin namely 0.1490.049 g/3 g 34.024.52 2.930.80 mins. The percentage of roselle nanocapsules by 20 gave the highest vitamin C value namely 0.1880.032 g /3 g. The best treatment combination was obtained from the treatment (A2B3) Arabic gum nanocapsules using the third percentage (20) with the characteristics: total phenol content 4.17 g /3 g anthocyanin 0.070 g /3 g vitamin C 0.188 g /3 g when it dissolves in 1.25 mins.

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Abstract

Roselle flowers are usually consumed in the form of fresh steeping. To increase the flexibility of using roselle effervescent roselle-based products are made which of course more practical efficient and attractive. Unfortunately the bioactive compound in roselle extracts is not stable to environmental influences so nanoencapsulation technology needs to be done. The encapsulation matrix type gives a unique effect on each core. The purposes of this study were to determine the effects of variation in the matrix types and percentage of roselle nanocapsules on the physical and chemical effervescent properties. The research design used in this study was a Complete Random Design with 2 factors and 3 replications. The first factor comprised matrix types (A): maltodextrin (A1) and Arabic gum (A2). The second factor was roselle nanocapsule percentages (B): 10 (B1) 15 (B2) and 20 (B3). Observed variables in this study were total phenol anthocyanin vitamin C antioxidant activity and dissolving time. The Arabic gum nano encapsulated matrix type gave a better value of Vitamin C antioxidant activity and dissolving time than maltodextrin namely 0.1490.049 g/3 g 34.024.52 2.930.80 mins. The percentage of roselle nanocapsules by 20 gave the highest vitamin C value namely 0.1880.032 g /3 g. The best treatment combination was obtained from the treatment (A2B3) Arabic gum nanocapsules using the third percentage (20) with the characteristics: total phenol content 4.17 g /3 g anthocyanin 0.070 g /3 g vitamin C 0.188 g /3 g when it dissolves in 1.25 mins.

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Item Type:	Article
AGROVOC Term:	Roselle
AGROVOC Term:	Hibiscus sabdariffa
AGROVOC Term:	Genetic variation
AGROVOC Term:	Flower extracts
AGROVOC Term:	Dissolving
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Vitamin c
AGROVOC Term:	Phenolic content
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10456

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