| Summary: | Liquid smoke (LS) produced through refining process from crude coconut
shell liquid smoke, and potentially as food preservative because of some chemical
composition roles as antioxidative and antibacterial. However, the liquid form of
LS has limited point for handling and the physicochemical properties are easy to
change during storage. So that, there is a need to convert liquid to solid (powder)
and protected its bioactive compound using encapsulation technique. This process
is unique and has special technique, because the major proportion of LS are
composed of water and acids. Therefore, the encapsulation process occurs from
dispersion system that involves appropriate technique. The general objective of
this research was to bring the nanoencapsulation technology of LS using chitosan
(CS) and maltodextrin (MD) as encapsulants which is expected to high potency as
a natural food preservative. In addition, the specific objectives were (i). to
determine appropriate consentration of LS as a core and chitosan and maltodextrin as
an encapsulants to get dispersion nanoparticle properties (by Nano Zetasizer and
Transmission Electron Microscopy), (ii). to evaluate the optimation process of
nanoencapsulation by using spray drying technique on physicochemical properties
(by GC-MS), (iii). to evaluate the applications of LS nanocapsules as food
preservative in model system.
This research consisted of three stages namely the first stage was the
determination of optimation dispersion nanoparticle processed that consisted of two
experimental factors i.e. first factor was the treatment formulation which had five
formulation dispersion nanoparticles (F1 = CS 0.5% in acetic acid (AA) 1%+MD
9.5%
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