Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract
Black mulberry (Morus nigra) fruit extract contains high amounts of a bioactive compound known as anthocyanin. However, this compound is very sensitive to heat and light. Encapsulation is the most efficient method to protect the anthocyanin from harsh environments. In this study, a combination of gu...
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Italian Association of Chemical Engineering - AIDIC
2020
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| _version_ | 1796864501719498752 |
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| author | Ahmad, F. Mohd. Jusoh, Y. M. Abang Zaidel, D. N. Jusoh, M. Zakaria, Z. Y. Muhamad, I. I. |
| author_facet | Ahmad, F. Mohd. Jusoh, Y. M. Abang Zaidel, D. N. Jusoh, M. Zakaria, Z. Y. Muhamad, I. I. |
| author_sort | Ahmad, F. |
| collection | ePrints |
| description | Black mulberry (Morus nigra) fruit extract contains high amounts of a bioactive compound known as anthocyanin. However, this compound is very sensitive to heat and light. Encapsulation is the most efficient method to protect the anthocyanin from harsh environments. In this study, a combination of gum Arabic and maltodextrin was used as wall materials to encapsulate black mulberry extract using a microwave-assisted technique. The main objective of this study was to optimise the microwave-assisted encapsulation of black mulberry to achieve an extract with the highest encapsulation efficiency (EE), total anthocyanin content (TAC), and antioxidant capacity (DPPH inhibition). The factors studied were material core-to-wall ratio (1:3-1:10), microwave power (450-630 W), and encapsulation time (2-4 min). The experiment followed a Face-Centred Central Composite Design. Based on the ANOVA results, only the core-to-wall ratio had a significant effect on EE, TAC, and DPPH while power only had a significant effect on DPPH. Based on the desirability function, the optimum encapsulation of black mulberry extract was 90.14 % EE, 23.03 mg/g dry basis TAC, and 85.37 % DPPH inhibition, obtained using the following microwave-assisted encapsulation parameters: core-to-wall ratio of 0.19 mL/mL, microwave power of 450 W, and time of 2.94 min. |
| first_indexed | 2024-03-05T20:42:49Z |
| format | Article |
| id | utm.eprints-87738 |
| institution | Universiti Teknologi Malaysia - ePrints |
| last_indexed | 2024-03-05T20:42:49Z |
| publishDate | 2020 |
| publisher | Italian Association of Chemical Engineering - AIDIC |
| record_format | dspace |
| spelling | utm.eprints-877382020-11-30T13:15:24Z http://eprints.utm.my/87738/ Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract Ahmad, F. Mohd. Jusoh, Y. M. Abang Zaidel, D. N. Jusoh, M. Zakaria, Z. Y. Muhamad, I. I. TP Chemical technology Black mulberry (Morus nigra) fruit extract contains high amounts of a bioactive compound known as anthocyanin. However, this compound is very sensitive to heat and light. Encapsulation is the most efficient method to protect the anthocyanin from harsh environments. In this study, a combination of gum Arabic and maltodextrin was used as wall materials to encapsulate black mulberry extract using a microwave-assisted technique. The main objective of this study was to optimise the microwave-assisted encapsulation of black mulberry to achieve an extract with the highest encapsulation efficiency (EE), total anthocyanin content (TAC), and antioxidant capacity (DPPH inhibition). The factors studied were material core-to-wall ratio (1:3-1:10), microwave power (450-630 W), and encapsulation time (2-4 min). The experiment followed a Face-Centred Central Composite Design. Based on the ANOVA results, only the core-to-wall ratio had a significant effect on EE, TAC, and DPPH while power only had a significant effect on DPPH. Based on the desirability function, the optimum encapsulation of black mulberry extract was 90.14 % EE, 23.03 mg/g dry basis TAC, and 85.37 % DPPH inhibition, obtained using the following microwave-assisted encapsulation parameters: core-to-wall ratio of 0.19 mL/mL, microwave power of 450 W, and time of 2.94 min. Italian Association of Chemical Engineering - AIDIC 2020-02 Article PeerReviewed Ahmad, F. and Mohd. Jusoh, Y. M. and Abang Zaidel, D. N. and Jusoh, M. and Zakaria, Z. Y. and Muhamad, I. I. (2020) Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract. Chemical Engineering Transactions, 78 . pp. 145-150. ISSN 2283-9216 http://www.dx.doi.org/10.3303/CET2078025 DOI: 10.3303/CET2078025 |
| spellingShingle | TP Chemical technology Ahmad, F. Mohd. Jusoh, Y. M. Abang Zaidel, D. N. Jusoh, M. Zakaria, Z. Y. Muhamad, I. I. Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title | Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title_full | Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title_fullStr | Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title_full_unstemmed | Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title_short | Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract |
| title_sort | optimisation of microwave assisted encapsulation of black mulberry morus nigra extract |
| topic | TP Chemical technology |
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