Volatile compounds, phenolics and microstructure of aloe vera peel powder cells with maltodextrin as their capsules and variations in drying temperature

Abstract

The purpose of this study was to determine the quantity and quality of active compounds in aloe vera peel powder which was dried by foam mat drying method at a temperature of 60, 70, and 80°C for 6 hours. Aloe vera peel powder in this study came from aloe vera peel extract added with maltodextrin as a filler. The results of the study concluded that the volatile components by gas chromatography-mass spectrometry (GC-MS) at each temperature have different types of compounds. Consecutively with drying temperatures of 60, 70, and 80°C detected as 21, 19, and 19 types of compounds, but there are 3 similar dominant compounds, namely menthone, 1-anthrol and anthranol. Analysis using HPLC produce 9 compounds different temperatures, but only 3 that had similarities, namely pyrogallol, β-Coumaric acid, and caffeic acid. Pyrogallol compounds in aloe vera peel powder dried at 60, 70, and 80°C were 513.44, 464.12, 606.76 µg / g respectively. The β-Coumaric acid that has been produced from drying temperatures 60, 70, and 80°C is 605.43, 547.33, and 715.37 µg / g respectively and the caffeic acid compound was resulting from drying temperatures 60, 70, and 80°C is 734.4, 664.00 and 867.85 µg / g. Microstructure analysis was only carried out on powder which is dried at 60oC, there are fine bubbles on the surface of the powder, this concludes that the powder has good solubility as one of the requirements of powdered products.