Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

Agnes Dyah Novitasari Lestari; Dwi Siswanta; Ronny Martien; Mudasir Mudasir

doi:10.22146/ijc.50449

Synthesis, Characterization, and Stability Evaluation of β-Carotene Encapsulated in Starch-Chitosan/Tripolyphosphate Matrices

https://doi.org/10.22146/ijc.50449

Agnes Dyah Novitasari Lestari⁽¹⁾, Dwi Siswanta⁽²⁾, Ronny Martien⁽³⁾, Mudasir Mudasir^(4*)

(1) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Papua, Jl. Gunung Salju, Amban, Manokwari 98314, Indonesia
(2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281, Indonesia
(3) Department of Pharmaceutics, Faculty of Pharmacy, Universitas Gadjah Mada Sekip Utara, Yogyakarta 55281 Indonesia
(4) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281, Indonesia
(*) Corresponding Author

Abstract

This study aims to investigate the synthesis and characterization of β-carotene encapsulated in the blending matrices of starch (native and hydrolyzed starch)-chitosan/TPP (tripolyphosphate) by examining the effects of starch-to-chitosan weight ratio, β-carotene addition level, and TPP addition level on the encapsulation efficiency (EE) and loading capacity (LC); and to evaluate their storage stability. The encapsulation was done by the dropwise addition of ethanolic β-carotene dispersion into the blending matrices. The results of XRD analysis show that the encapsulation process significantly decreases the crystallinity of the starches, chitosan, and β-carotene. Scanning electron microscope (SEM) images reveal that the encapsulation products form irregular lumps. The EE and LC tend to increase with the increase in polymer fraction of matrices and β-carotene addition level, and with the decrease in TPP addition level. The addition of chitosan and the replacement of native starch by hydrolyzed starch tend to increase storage stability of β-carotene encapsulated in the starch matrix because chitosan can act as a good film-forming and antioxidant, while hydrolyzed starch contains amylose amylopectin with a short chain which is better in film-forming ability. These results promote the use of the hydrolyzed starch-chitosan/TPP as a matrix to enhance the stability β-carotene via encapsulations.

Keywords

starch; chitosan; TPP; β-carotene; encapsulation

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DOI: https://doi.org/10.22146/ijc.50449