Effect of viscosity on iron encapsulation using alginate as a carrying agent in a controlled spray drying process

Permanadewi I., . and Kumoro A.C., . and Wardhani D.H., . (2022) Effect of viscosity on iron encapsulation using alginate as a carrying agent in a controlled spray drying process. Food Research (Malaysia), 6. pp. 56-67. ISSN 2550-2166

The encapsulation method is a method that protects Fe from oxidation, increases bioavailability and reduces the unwanted taste, aroma, and distinctive colour of Fe. Alginate is used as an encapsulant because it can be regulated in viscosity. The drying process by spray drying is chosen to obtain the final product that has the appropriate quality standards. The purpose of this study was to determine the effect of alginate 50 mPas, 100 mPas, 150 mPas, 200 mPas, 250 mPas and 300 mPas viscosity on the characteristics of powder encapsulation. The results showed that the higher the viscosity, the darker the colour of the powder produced. Powder particle size increases with increasing viscosity; and the higher the viscosity, the higher the moisture content. The solubility of the alginate-Fe encapsulated powder was lower with increasing viscosity. The particle morphology shows a lot of indentation and unevenness, and the pore size is bigger at a viscosity of 150 mPas to 300 mPas. The alginate-Fe encapsulated powder of all viscosity variables showed the same functional groups but in different intensities. At the testing of Fe²⁺ levels, it turned out that Fe³⁺ had higher levels than Fe²⁺. The process of releasing Fe²⁺ at pH 1.2 was slower than pH 6.8. From the research results, alginate-Fe encapsulation powder with a viscosity of 100 mPas produced the highest performance in protecting Fe, thus, a good viscosity of the feed solution was recommended in the spray drying process.

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Abstract

The encapsulation method is a method that protects Fe from oxidation, increases bioavailability and reduces the unwanted taste, aroma, and distinctive colour of Fe. Alginate is used as an encapsulant because it can be regulated in viscosity. The drying process by spray drying is chosen to obtain the final product that has the appropriate quality standards. The purpose of this study was to determine the effect of alginate 50 mPas, 100 mPas, 150 mPas, 200 mPas, 250 mPas and 300 mPas viscosity on the characteristics of powder encapsulation. The results showed that the higher the viscosity, the darker the colour of the powder produced. Powder particle size increases with increasing viscosity; and the higher the viscosity, the higher the moisture content. The solubility of the alginate-Fe encapsulated powder was lower with increasing viscosity. The particle morphology shows a lot of indentation and unevenness, and the pore size is bigger at a viscosity of 150 mPas to 300 mPas. The alginate-Fe encapsulated powder of all viscosity variables showed the same functional groups but in different intensities. At the testing of Fe²⁺ levels, it turned out that Fe³⁺ had higher levels than Fe²⁺. The process of releasing Fe²⁺ at pH 1.2 was slower than pH 6.8. From the research results, alginate-Fe encapsulation powder with a viscosity of 100 mPas produced the highest performance in protecting Fe, thus, a good viscosity of the feed solution was recommended in the spray drying process.

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Item Type:	Article
AGROVOC Term:	iron
AGROVOC Term:	alginates
AGROVOC Term:	encapsulation
AGROVOC Term:	spray drying
AGROVOC Term:	viscosity
AGROVOC Term:	particle size
AGROVOC Term:	moisture content
AGROVOC Term:	solubility
AGROVOC Term:	bioavailability
AGROVOC Term:	oxidation
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	05 Feb 2026 08:02
Last Modified:	05 Feb 2026 08:02
URI:	http://webagris.upm.edu.my/id/eprint/3331

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