Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage
2021
Maksum, A. | Purbowati, I. S. M. | Anggriawan, R.
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 0.149±0.049 µg/3 g, 34.02±4.52%, 2.93±0.80 mins. The percentage of roselle nanocapsules by 20% gave the highest vitamin C value, namely 0.188±0.032 µg /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 µg /3 g, anthocyanin 0.070 µg /3 g, vitamin C 0.188 µg /3 g when it dissolves in 1.25 mins.
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