Determination of the Combination of Microencapsulation Materials in the Foam-Mat Process on Indonesian Local Black Bean Extract Using an Optimization Model
Wahyu Mushollaeni, Atina Rahmawati
Technology to protect bioactive compounds and secondary metabolites that have been extracted from a plant seed is very important in optimizing their potential as a natural source of antioxidants and medicinal ingredients. One of the friendly technologies for bioactive compounds to protect them from damage due to temperature, pH, and exposure to oxidation is microencapsulation. Microencapsulation is a technological method developed for a material to protect material and/or the bioactive components by coating. The aim of this study was to obtain an optimal combination of maltodextrin, tween 80, and sucrose for coating lebui bean extract which contains nutritional and bioactive compounds obtained from the pre-microencapsulation stage. Response Surface Method (RSM) was used in this study with a centralized composite design, included concentrations of maltodextrin (5%, 10%, 15% w/w), tween 80 (0.5%; 1%; 1.5% w/w) and sucrose (10%, 12%, 14% w/w). Software Design Expert 7.1.5 was used to identify the op-timal combination of maltodextrin, tween 80, and sucrose to produce powder containing the best levels of anthocyanin. The results of optimizing the formulations of maltodextrin, tween 80, and sucrose in calcula-tions with RSM are the use of maltodextrin of 13,71%, tween 80 of 2,20%, and sucrose of 11,46%. Based on the formulation, the quality was then characterized which included total anthocyanin, phenolic, flavo-noid, dietary fiber, and measuring the highest content of other bioactive compounds besides anthocyanins based on the results of compound profiling. The powder contains anthocyanin of 147,52 ppm, cajanin of 4,26%, and cyanidin of 2,09%, phenolic group of 158,02 mg EAG/g, flavonoid group of 385,04 mg EK/g, and dietary fiber content of 40,78%.
Keywords: Pre-microencapsulation, Bioactive compounds, Lebui bean (Cajanus sp.), Maltodextrin, Phenolics, Flavonoids, Anthocyanins, Dietary fiber, Antioxidant activity, Black beans
