effect of different carrier agents and core to coating ratio towards the encapsulation of soursop leaves (annona muricata linn.) tea extract

Setiawan, Marvin (2015) effect of different carrier agents and core to coating ratio towards the encapsulation of soursop leaves (annona muricata linn.) tea extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Microencapsulation is a process in which one or more ingredients or additives are coated with a small and edible capsule. This process will protect sensitive ingredients such as phenolic component from deteriorative reactions or adverse environmental condition. Soursop leaves which were processed into unfermented tea has been found to contain antioxidant, anticancer, antidiabetics, anti inflammatory, and prevent kidney damage that are proven in vivo from soursop leaves ethanol extract. This research was aimed to know the effect of core to coating ratio (1:10 and 1:20) and types of carrier agents (maltodextrin, whey protein isolate, and malto-whey) towards encapsulation of soursop leaves tea extract. Types of carrier agent are affecting the encapsulation efficiency, antioxidant activity, and particle size of microcapsules significantly, while increasing the core to coating ratio resulted in better powder recovery, encapsulation efficiency, antioxidant activity and also smaller particle size. To conclude, the encapsulation of soursop leaves tea extract using combination of malto-whey (5:5) as the wall material in 1:20 core to coating ratio gives the best results in term of encapsulation efficiency, powder recovery, antioxidant activity, and also resulted in smallest particle size.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Setiawan, MarvinNIM03420110034MARVIN.MEES@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: encapsulation ; spray dry ; soursop leaves ; maltodextrin ; whey protein isolate
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 08:03
Last Modified: 22 Jul 2020 04:23
URI: http://repository.uph.edu/id/eprint/1823

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