Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique
Anthocyanins extracted from purple-fleshed sweet potato were encapsulated using emulsification-crosslinking technique with chitosan acted as polymer and sodium tripolyphosphate as cross-linker. The parameters influencing microencapsulation were investigated i.e. stirring intensity and polymer concen...
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| Format: | Article |
| Language: | English |
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ITB Journal Publisher
2019-04-01
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| Series: | Journal of Mathematical and Fundamental Sciences |
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| Online Access: | http://journals.itb.ac.id/index.php/jmfs/article/view/7951 |
| _version_ | 1828856399489138688 |
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| author | Umi Laila Rochmadi Sri Pudjiraharti |
| author_facet | Umi Laila Rochmadi Sri Pudjiraharti |
| author_sort | Umi Laila |
| collection | DOAJ |
| description | Anthocyanins extracted from purple-fleshed sweet potato were encapsulated using emulsification-crosslinking technique with chitosan acted as polymer and sodium tripolyphosphate as cross-linker. The parameters influencing microencapsulation were investigated i.e. stirring intensity and polymer concentration, pH of polymer and crosslinker solution, and also ratio of anthocyanins extract (core) to polymer concentration by characterizing the properties of obtained microcapsules. Stirring intensity of 1600 rpm achieved microcapsules with smaller mean diameter, narrower particle size distribution, and greater encapsulation efficiency than that of 1200 rpm for each similar polymer concentration. The research revealed that pH of 3.0 gave the greatest encapsulation efficiency and antioxidant activity of microcapsules. However, the different of mean diameter and particle size distribution of microcapsules for all of pH solution variation was not significant. Ratio of anthocyanins extract to polymer concentration 75% (w/w) possessed the greatest encapsulation efficiency, the biggest mean diameter and the widest particle size distribution between all of ratio variation. Meanwhile, ratio of 150% was selected for further analysis (microstructure and FT-IR) because it gave narrower particle size distribution and smaller mean diameter with its encapsulation efficiency was only little different from others ratio. Microstructure analysis by SEM revealed sphere and irregular microparticles. FT-IR analysis revealed that that there was bonding and interaction among anthocyanin, chitosan, and tripolyphosphate ion. |
| first_indexed | 2024-12-13T01:14:56Z |
| format | Article |
| id | doaj.art-349cbc5982914b5ca5e18342b0cddbbf |
| institution | Directory Open Access Journal |
| issn | 2337-5760 2338-5510 |
| language | English |
| last_indexed | 2024-12-13T01:14:56Z |
| publishDate | 2019-04-01 |
| publisher | ITB Journal Publisher |
| record_format | Article |
| series | Journal of Mathematical and Fundamental Sciences |
| spelling | doaj.art-349cbc5982914b5ca5e18342b0cddbbf2022-12-22T00:04:22ZengITB Journal PublisherJournal of Mathematical and Fundamental Sciences2337-57602338-55102019-04-01511294610.5614/j.math.fund.sci.2019.51.1.3Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking TechniqueUmi Laila0Rochmadi1Sri Pudjiraharti2Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Jalan Jogja-Wonosari KM 31,5, Desa Gading Kecamatan Playen, Kabupaten Gunungkidul, Yogyakarta 55861, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Gadjah Mada University, Jalan Grafika No. 2, Yogyakarta 55281, IndonesiaDevelopment Unit for Clean Technology, Indonesian Institute of Sciences, Gedung 50 – Kampus LIPI, Jalan Cisitu Sangkuriang, Bandung 40135, IndonesiaAnthocyanins extracted from purple-fleshed sweet potato were encapsulated using emulsification-crosslinking technique with chitosan acted as polymer and sodium tripolyphosphate as cross-linker. The parameters influencing microencapsulation were investigated i.e. stirring intensity and polymer concentration, pH of polymer and crosslinker solution, and also ratio of anthocyanins extract (core) to polymer concentration by characterizing the properties of obtained microcapsules. Stirring intensity of 1600 rpm achieved microcapsules with smaller mean diameter, narrower particle size distribution, and greater encapsulation efficiency than that of 1200 rpm for each similar polymer concentration. The research revealed that pH of 3.0 gave the greatest encapsulation efficiency and antioxidant activity of microcapsules. However, the different of mean diameter and particle size distribution of microcapsules for all of pH solution variation was not significant. Ratio of anthocyanins extract to polymer concentration 75% (w/w) possessed the greatest encapsulation efficiency, the biggest mean diameter and the widest particle size distribution between all of ratio variation. Meanwhile, ratio of 150% was selected for further analysis (microstructure and FT-IR) because it gave narrower particle size distribution and smaller mean diameter with its encapsulation efficiency was only little different from others ratio. Microstructure analysis by SEM revealed sphere and irregular microparticles. FT-IR analysis revealed that that there was bonding and interaction among anthocyanin, chitosan, and tripolyphosphate ion.http://journals.itb.ac.id/index.php/jmfs/article/view/7951anthocyaninschitosancrosslinkingemulsificationmicroencapsulationparameters |
| spellingShingle | Umi Laila Rochmadi Sri Pudjiraharti Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique Journal of Mathematical and Fundamental Sciences anthocyanins chitosan crosslinking emulsification microencapsulation parameters |
| title | Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique |
| title_full | Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique |
| title_fullStr | Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique |
| title_full_unstemmed | Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique |
| title_short | Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique |
| title_sort | microencapsulation of purple fleshed sweet potato anthocyanins with chitosan sodium tripolyphosphate by using emulsification crosslinking technique |
| topic | anthocyanins chitosan crosslinking emulsification microencapsulation parameters |
| url | http://journals.itb.ac.id/index.php/jmfs/article/view/7951 |
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