The microencapsulation of mangosteen peel extract with maltodextrin from arenga starch: Formulation and characterization

Abstract

The antioxidant compounds in mangosteen peel extract have characteristics, namely, unstable, reactive, and very easily oxidized. To protect the damage of bioactive compounds, xanthone, it needs a coating method with materials whose effectiveness and efficiency have been proven such as maltodextrin. This study aims to examine the optimal formulations and characteristics produced from microencapsulation of mangosteen peel extract with maltodextrin from arenga starch. The mangosteen peel was extracted with 96% ethanol and maltodextrin was made in microparticle size. Then, it was formulated in various balances of mangosteen peel extract with maltodextrin, respectively, as follows: 70:30, 60:40, 50:50, 40:60, and 30:70 (%). Each formulation was homogenized for 15 minutes and hydrated for 18 hours at 4°C. After that, the sample was homogenized for 1 minute and sprayed using a spray dryer at a feed rate of 15 ml per minute with an inlet temperature of 170°C and a pressure of 1 atm. Furthermore, the microencapsulation products were carried out by characterization, including particle size, zeta potential, morphology, encapsulation efficiency, and stability of microcapsules. The data were analyzed using analysis of variance. If there were significant differences, it would be tested using Duncan's Multiple Range Test method. The results showed that the formulation of the ratio of mangosteen peel extract with maltodextrin had a significant effect (p < 0.05) on particle size, zeta potential, morphology, encapsulation efficiency, and stability of microcapsules. The characterization results from each formulation reported that the ratio of mangosteen peel extract and maltodextrin at level 50%:50% (MP 3 ) produced more proportional characteristics than other treatments. The formulation of mangosteen peel extract with maltodextrin at a balanced ratio could be used as an alternative supply and processing of functional food.