Microencapsulation of Sweet Potato Leaf (Ipomoea Batatas L.) Extract With Different Concentrations of Glucomannan Konjac and Maltodextrin Using Spray Drying Method

https://doi.org/10.22146/ifnp.67167

Novi Indah Permata Sari(1), Eni Harmayani(2*), Umar Santoso(3)

(1) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(2) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
(3) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


A large amount of phenolic compounds in sweet potato leaves are a potential source of antioxidants. However, polyphenol is sensitive under certain food processing, thereby needs innovation such as microencapsulation to maintain its stability. This study aimed to determine the encapsulation efficiency and characterization of microencapsulation of sweet potato leaf extract using maltodextrin (10% and 20%) combined with Konjac glucomannan (0.5%; 0.75% and 1%). The method used was spray drying using 120 oC inlet temperature. The result showed that the total phenolic compound of sweet potato leaves was 685.06 GAE mg/g extract. The antioxidant activity of sweet potato leaf extract with the DPPH method was 52.80% with an IC50 value of 26.73 ppm. The highest antioxidant activity of the microencapsulated powder sample (10% maltodextrin: 0.75% glucomannan) was 66.84% at a concentration of 100 ppm which had the greatest percent encapsulation efficiency (89.91%).The particle size distribution showed that encapsulated sweet potato leaf extract has a micro-size of around 0.296 µm (78.3%) with good homogeneity of the particle size which can be seen from the Pdi value of 0.304. Therefore, encapsulated sweet potato leaf with 0,75% glucomannan and 10% maltodextrin has the highest encapsulation efficiency and good characteristic.


Keywords


sweet potato leaf; microencapsulation; polyphenolic compounds; glucomannan porang; maltodextrin

Full Text:

PDF


References

Ahmad, Mudasir; Ashraf, Bisma; Gani, Asir; Gani, Adil (2017). Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Nutraceutical, morphological, structural and the release behavior of capsules during in-vitro digestion. International Journal of Biological Macromolecules,

Albert, K., Tóth, C., Verasztó, B., Vatai, G., and Koris, A. 2016. Microencapsulation analysis based on membrane technology: Basic research of spherical, solid precursor microcapsule production. Periodica Polytechnica Chemical Engineering, 60(1), 49–53.

Avadi, M. R., Sadeghi, A. M. M., Mohammadpour, N., Abedin, S., Atyabi, F., Dinarvand, R., and Rafiee-Tehrani, M. 2010. Preparation and characterization of insulin nanoparticles using chitosan and Arabic gum with ionic gelation method. Nanomedicine: Nanotechnology, Biology, and Medicine, 6(1), 58–63.

Balasubramani, P., Palaniswamy, P. T., Visvanathan, R., Thirupathi, V., Subbarayan, A., and Prakash Maran, J. 2015. Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology. International Journal of Biological Macromolecules, 72, 210–217.

Cilek, B., Luca, A., Hasirci, V., Sahin, S., and Sumnu, G. 2012. Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology, 235(4), 587–596.

Cilek Tatar, B., Sumnu, G., and Oztop, M. 2019. Microcapsule characterization of phenolic powder obtained from strawberry pomace. Journal of Food Processing and Preservation, 43(6), 1–8.

Dachriyanus, D. 2017. Analisis Struktur Senyawa Organik Secara Spektroskopi. In Analisis Struktur Senyawa Organik Secara Spektroskopi.

Ghasemzadeh, A., Omidvar, V., and Jaafar, H. Z. E. 2012. Polyphenolic content and their antioxidant activity in leaf extract of sweet potato (Ipomoea batatas). Journal of Medicinal Plants Research, 6(15).

Harmayani, E., Aprilia, V., and Marsono, Y. 2014. Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymers, 112, 475–479.

Islam, S. (2006). Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition. Journal of Food Science, 71(2), R13–R121.

Jafari, Seid Mahdi, Assadpoor, E., He, Y., and Bhandari, B. 2008. Encapsulation efficiency of food flavors and oils during spray drying. Drying Technology, 26(7), 816–835.

Kementerian Pertanian Republik Indonesia. 2018. Sweet Potato Production by Province, 2014-2018 (Online). Available at: https://www.pertanian.go.id/home/?show=page&act=view&id=61. (Accessed:28 June 28, 2021)

Kurata, R., Adachi, M., Yamakawa, O., and Yoshimoto, M. 2007. Growth suppression of human cancer cells by polyphenolics from sweet potato (Ipomoea batatas L.) leaves. Journal of Agricultural and Food Chemistry, 55(1), 185–190.

Lima, E. M. F., Madalão, M. C. M., Benincá, D. B., Saraiva, S. H., and Silva, P. I. 2019. Effect of encapsulating agent and drying air temperature on the characteristics of microcapsules of anthocyanins and polyphenols from juçara Effect of encapsulating agent and drying air temperature on the characteristics of microcapsules of anthocyanins a. (April).

Lourenco, Sofia C. Moldao-Martins, Margarida, and Alves, Vi­tor D. 2020. Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices. Foods, 9(6), 718

Nambiar, R. B., Sellamuthu, P. S., and Perumal, A. B. 2017. Microencapsulation of Tender Coconut Water by Spray Drying: Effect of Moringa oleifera Gum, Maltodextrin Concentrations, and Inlet Temperature on Powder Qualities. Food and Bioprocess Technology, 10(9), 1668–1684.

Padda, M. S., and Picha, D. H. 2007. Antioxidant activity and phenolic composition in “Beauregard” sweet potato are affected by root size and leaf age. Journal of the American Society for Horticultural Science, 132(4), 447–451.

Paramera, E. I., Konteles, S. J., & Karathanos, V. T. (2011). Microencapsulation of curcumin in cells of Saccharomyces cerevisiae. Food Chemistry, 125(3), 892–902.

Poshadri, a, and Kuna, A. 2010. Microencapsulation technology: A review. The Journal of Research ANGRAU, 38(1), 86–102.

Rigon, R. T., and Zapata Noreña, C. P. 2016. Microencapsulation by spray-drying of bioactive compounds extracted from blackberry (Rubus fruticosus). Journal of Food Science and Technology, 53(3), 1515–1524.

Sakawulan, D., Archer, R., and Borompichaichartkul, C. 2019. Enhancing antioxidant property of instant coffee by microencapsulation via spray drying. (September), 11–14.

Santiago-Adame, R., Medina-Torres, L., Gallegos-Infante, J. A., Calderas, F., González-Laredo, R. F., Rocha-Guzmán, and N. E.,Bernad-Bernad, M. J. 2015. Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin. LWT - Food Science and Technology, 64(2), 571–577.

Suárez, S., Mu, T., Sun, H., and Añón, M. C. 2020. Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period. International Journal of Food Properties, 23(1), 178–188.

Sun, H. N., Mu, T. H., and Xi, L. S. 2017. Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols. International Journal of Food Properties, 20(2), 318–332

Thomas Moschakis., Brent S. Murray and Costas G. Biliaderis. 2010. Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum Arabic mixed dispersions. , 24(1), 8–1

Truong, V. D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. 2007. Phenolic acid content and composition in leaves and roots of common commercial sweet potato (Ipomoea batatas L.) cultivars in the United States. Journal of Food Science, 72(6), 343–349.

Wang, K., Fan, J., Liu, Y., & He, Z. (2010). Konjac glucomannan and xanthan gum as compression coat for colonic drug delivery: Experimental and theoretical evaluations. Frontiers of Chemical Engineering in China, 4(1), 102–108.

Wattanaprasert, S., Borompichaichartkul, C., Vaithanomsat, P., and Srzednicki, G. 2017. Konjac glucomannan hydrolysate: A potential natural coating material for bioactive compounds in spray drying encapsulation. Engineering in Life Sciences, 17(2), 145–152.

Yang, J., Xiao, J. X., & Ding, L. Z. 2009. An investigation into the application of konjac glucomannan as a flavor encapsulant. European Food Research and Technology, 229(3), 467–474

Yanuriati, A., Wiseso, D., and Harmayani, E. 2017. Characteristics of glucomannan isolated from fresh tuber of Konjac ( Amorphophallus muelleri Blume ). Carbohydrate Polymers, 156, 56–63.

Ying-qing Zhang., and Bi-jun Xin Gan. 2005. Advance in the applications of konjac glucomannan and its derivatives. , 60(1), 27–31.

Zhang, Chengcheng., Liu, Daqun., Wu, Liehong., Zhang, Jianming., Li, Xiaoqiong., Wu., and Weicheng. 2019. Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves. Foods, 9(1), 15.

Zhang, C., Chen, J. Da, and Yang, F. Q. 2014. Konjac glucomannan, a promising polysaccharide for OCDDS. Carbohydrate Polymers, 104(1), 175–181.



DOI: https://doi.org/10.22146/ifnp.67167

Article Metrics

Abstract views : 749 | views : 836

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.