NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product]
Research on the use of low energy nano technology on black cumin is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study were to determine the extraction method of the black cumin seed, produce black cumi...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2014-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/9102 |
| _version_ | 1828553701322653696 |
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| author | Rovie Farah Diba1)* Sedarnawati Yasni1) Sri Yuliani2) |
| author_facet | Rovie Farah Diba1)* Sedarnawati Yasni1) Sri Yuliani2) |
| author_sort | Rovie Farah Diba1)* |
| collection | DOAJ |
| description | Research on the use of low energy nano technology on black cumin is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study were to determine the extraction method of the black cumin seed, produce black cumin extract nanoemulsion by spontaneous emulsification technique, and produce encapsulated black cumin extract nanoemulsion. Three steps of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. In the first step, extraction was done using maceration and reflux methods and the best result was sent to the next step. Second, a spontaneous nanoemulsification was performed using organic phase (ethanol 70%), and water phase (Tween 80 solution at 1, 2 and 3% w/w) to produce the best nanoemulsion. Finally, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and a combination of maltodextrin and soy protein isolate at a ratio of 80 : 20 (w/w). The results showed that the three-hour reflux method produced better black cumin extract properties than that of maceration. Use of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of the encapsulated nanoemulsion resulted in products with more spherical globules, indicating an efficient encapsulation process. The combination of of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone. |
| first_indexed | 2024-12-12T05:23:11Z |
| format | Article |
| id | doaj.art-0a037190520a452aaee116d444179814 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-12T05:23:11Z |
| publishDate | 2014-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-0a037190520a452aaee116d4441798142022-12-22T00:36:33ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2014-12-0125213413910.6066/jtip.2014.25.2.134NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product]Rovie Farah Diba1)*0Sedarnawati Yasni1) 1Sri Yuliani2)21) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) Balai Besar Litbang Pascapanen Pertanian, Bogor Research on the use of low energy nano technology on black cumin is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study were to determine the extraction method of the black cumin seed, produce black cumin extract nanoemulsion by spontaneous emulsification technique, and produce encapsulated black cumin extract nanoemulsion. Three steps of experiments were done in this study, i.e. extraction, nanoemulsification and encapsulation. In the first step, extraction was done using maceration and reflux methods and the best result was sent to the next step. Second, a spontaneous nanoemulsification was performed using organic phase (ethanol 70%), and water phase (Tween 80 solution at 1, 2 and 3% w/w) to produce the best nanoemulsion. Finally, the best nanoemulsion based on size, homogeneity, and stability of the particles, was encapsulated using two different encapsulating material compositions, i.e. maltodextrin (100%) and a combination of maltodextrin and soy protein isolate at a ratio of 80 : 20 (w/w). The results showed that the three-hour reflux method produced better black cumin extract properties than that of maceration. Use of 3% surfactant gave a stable nanoemulsion with average droplet size of 10.93 nm. Reconstitution of the encapsulated nanoemulsion resulted in products with more spherical globules, indicating an efficient encapsulation process. The combination of of maltodextrin and soy protein isolate provided a better preservation of phenolic content and antioxidant capacity as compared to the use of maltodextrin alone.http://journal.ipb.ac.id/index.php/jtip/article/view/9102: black cuminencapsulationextractionnanoemulsion |
| spellingShingle | Rovie Farah Diba1)* Sedarnawati Yasni1) Sri Yuliani2) NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] Jurnal Teknologi dan Industri Pangan : black cumin encapsulation extraction nanoemulsion |
| title | NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] |
| title_full | NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] |
| title_fullStr | NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] |
| title_full_unstemmed | NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] |
| title_short | NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product] |
| title_sort | nanoemulsifikasi spontan ekstrak jintan hitam dan karakteristik produk enkapsulasinya spontaneous nanoemulsification of black cumin extract and the characteristics of the encapsulation product |
| topic | : black cumin encapsulation extraction nanoemulsion |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/9102 |
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