Development of Encapsulated Nanocarotenoid from Melinjo Peel ( Gnetum gnemon L.) as an Alternative of Food Products Fortificants

Abstract

The trend of natural food products free from synthetic additives has been experiencing rapid and dynamic growth in the global food industry. Nanocarotenoid-encapsulated compounds have been developed to increase stability, solubility, and industrial applications, especially for the design of carotenoid delivery systems and improving their bioavailability. This study aims to apply carotenoid nanoencapsulation technology from gnetum peel as an alternative food nutrient fortifier product. Nanoemulsion was prepared by homogenization using ultraturrax (11,000 rpm) combined with ultrasonication (1-3 h). The best nanoemulsion formulation was obtained from 1-hour sonication, showed by a minor diameter of the nanoparticles (99.54 ± 0.03 nm) and a low value of the polydisperse index (0.37 ± 0.03). The color properties and encapsulation efficiency of maltodextrin were also characterized. The greater the concentration of maltodextrin encapsulating material added, the better the carotenoid nanostructure. The higher percentage of maltodextrin influenced the color parameter.