Malaysian Journal of Analytical Sciences, Vol 28 No 1 (2024): 68-78

 

ENCAPSULATION OF A MIXTURE OF NONI (Morinda citrifolia L.) FRUIT EXTRACT AND PATCHOULI (Pogostemon cablin) OIL WITH MALTODEXTRIN AND ITS ANTIOXIDANT ACTIVITY

 

Enkapsulasi Campuran Ekstrak Buah Noni (Morinda Citrifolia L.) dan Minyak Nilam (Pogostemon cablin) Berasaskan Maltodextrin dan Aktiviti Antioksidannya

 

Ardhianna Salsabilla Puteri, Triana Kusumaningsih*, and Desi Suci Handayani

 

Department of Chemistry, Faculty of Mathematics and Natural Sciences

Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Central Java, Indonesia 57126

 

*Corresponding author: triana_kusumaningsih@staff.uns.ac.id

 

 

Received: 13 September 2023; Accepted: 17 December 2023; Published:  28 February 2024

 

 

Abstract

Excessive free radical compounds in the human body can cause various dangerous diseases. This can be prevented by consuming antioxidant-rich foods, one of which is noni fruit with its pungent odor and taste that many people dislike. To overcome this issue, noni fruit can be encapsulated. In this study, noni fruit extract was encapsulated with maltodextrin with the addition of patchouli oil. The extraction of noni fruit was done by the maceration method. Research maltodextrin in this study was produced from partial hydrolysis of cassava starch using 0.5% α-amylase enzyme, achieving a Dextrose Equivalent (DE) value below 20. However, as it is insoluble in water, this maltodextrin cannot be used as an encapsulating agent. Therefore, the encapsulation stage was carried out using the freeze-drying method on with commercial maltodextrin as a coating agent, tween 80 as an emulsifier, and noni fruit extract and patchouli oil as the core ingredients in a ratio of 4:1 and 1:1. The highest encapsulation efficiency of 91.35% was achieved in the encapsulation of noni fruit extract without the addition of patchouli oil. Nevertheless, the organoleptic test results showed that patchouli oil positively reduced the unpleasant odor of noni fruit extract. Furthermore, the SEM test results indicated irregular particle shapes and fractures without any pores, while the results of the antioxidant activity test using the DPPH method revealed that the addition of patchouli oil in a ratio of 1:1 made a positive contribution to increasing the antioxidant activity of encapsulated noni extract, with an IC50 value of 50.80 µg/mL.

 

Keywords: antioxidant, encapsulation, maltodextrin, noni, patchouli oil

 

Abstrak

Sebatian radikal bebas yang berlebihan dalam tubuh manusia boleh menyebabkan berbagai penyakit berbahaya. Ini boleh dicegah dengan pengambilan makanan yang kaya dengan antioksidan, salah satunya ialah buah mengkudu dengan bau dan rasa yang menyengat yang tidak disukai orang ramai. Untuk mengatasi masalah ini, buah mengkudu boleh dikapsulkan. Dalam kajian ini, ekstrak buah mengkudu dikapsulkan dengan maltodekstrin dengan penambahan minyak nilam. Pengekstrakan buah mengkudu dijalankan dengan kaedah maserasi. Maltodekstrin penyelidikan dalam kajian ini dihasilkan daripada hidrolisis separa kanji ubi kayu menggunakan enzim α-amilase 0.5%, mencapai nilai Dextrose Equivalent (DE) di bawah 20. Namun, kerana ia tidak larut dalam air, maltodekstrin ini tidak boleh digunakan sebagai agen pengekapsul. Oleh kerana itu, enkapsulasi dijalankan menggunakan kaedah pengeringan beku dengan maltodekstrin komersial sebagai agen salutan, tween 80 sebagai pengemulsi, dan ekstrak buah mengkudu, dan minyak nilam sebagai bahan teras dalam nisbah 4:1 dan 1:1. Kecekapan enkapsulasi tertinggi iaitu 91.35% dicapai dalam pengkapsulan ekstrak buah mengkudu tanpa penambahan minyak nilam. Namun begitu, keputusan ujian organoleptik menunjukkan bahawa minyak nilam secara positif mengurangkan bau yang tidak menyenangkan daripada ekstrak buah mengkudu. Tambahan pula, keputusan ujian SEM menunjukkan bentuk zarah yang tidak teratur dan patah tanpa sebarang liang, manakala keputusan ujian aktiviti antioksidan menggunakan kaedah DPPH mendedahkan bahawa penambahan minyak nilam dalam nisbah 1:1 memberi sumbangan positif kepada peningkatan aktiviti antioksidan kapsul ekstrak mengkudu, dengan nilai IC50 50.80 µg/mL.

 

Kata Kunci: antioksidan, enkapsulasi, maltodekstrin, mengkudu, minyak nilam

 

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