Tri Yuni Hendrawati

By Tri Yuni Hendrawati, Alvika Meta Sari, Muhamad Iqbal Syauqi Rahman, Ratri Ariatmi Nugrahani and Agung Siswahyu

Microencapsulation is a technique or process of wrapping very small gas particles, gases, or active solid content with a coating material/membrane to protect the active particles (core) from environmental influences like unwanted effects such as light, moisture, and oxygen to increase shelf life of the product. Microencapsulation proposes to protect sensitive food components, reduce nutritional losses, expand the usefulness of sensitive food components, add certain food to other food, protect flavors and fragrances, convert liquid food components to more convenient solids handled, and protect materials from environmental influences. Product microcapsulation can be used as raw material for the food industry, cosmetics, and pharmaceuticals using bioactive compounds. From the results of the curcuminoid content testings, it can be observed that an increase of drying temperature produces lower amount of curcuminoid contents, which is caused by the inability of curcuminoid compounds to be preserved by maltodextrin, as the microencapsulant. The best temperature to preserve curcuminoid compounds is at 110°C, in which 10.52% is preserved. Hence, for Aloe vera processing, the optimum drying temperature was 120°C which maintained the active component of Aloe vera powder such as Aloenin (B), Aloeresin A, and Chrysophanol.

Part of the book: Microencapsulation