\r\n\tWithin this scenario, special attention needs to be devoted to financial implications, due to their pervasiveness. Nobody would question the key role that finance plays to complement the real sphere of the economy and that has increasingly attracted both academics and practitioners. As a result, traditional pillars – such as financial markets, products, and institutions – have evolved significantly, with financial innovation fueling further progress over time. The global side of the coin features – among others – financially connected markets, international financial exchanges, and financial conglomerates that provide valuable opportunities in terms of international corporate finance. On the other side, recent advances have involved a wider recourse to ESG factors, allowed forward steps towards a more inclusive financial system, and have made digital finance a must, rather than an option, even though much remains to be accomplished, for instance, to facilitate access to formal financial channels in many underdeveloped regions.
\r\n
\r\n\t \r\n\tThis book aims to examine emerging trends, new perspectives, and empirical applications that deal with globalization and sustainability. The goal is to provide a comprehensive overview of these important concepts as valuable support to successfully meet the challenges and take on the opportunities ahead. At the same time, drawing upon empirical evidence can contribute to bridging the gap between theory and practice, which also fits within the scope of this book.
",isbn:"978-1-80356-408-1",printIsbn:"978-1-80356-407-4",pdfIsbn:"978-1-80356-409-8",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!1,isSalesforceBook:!1,isNomenclature:!1,hash:"8d41fa5f3a5da07469bbc121594bfd3e",bookSignature:"Prof. Margherita Mori",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/11476.jpg",keywords:"Globalization, Sustainability, Glocalism, Global Finance, Global Issues, Sustainable Development, Sustainable Finance, Sustainability Issues, Economic Globalization, Cultural Globalization, Financial Inclusion, Sustainable Growth",numberOfDownloads:10,numberOfWosCitations:0,numberOfCrossrefCitations:0,numberOfDimensionsCitations:0,numberOfTotalCitations:0,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"February 24th 2022",dateEndSecondStepPublish:"March 24th 2022",dateEndThirdStepPublish:"May 23rd 2022",dateEndFourthStepPublish:"August 11th 2022",dateEndFifthStepPublish:"October 10th 2022",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"2 months",secondStepPassed:!0,areRegistrationsClosed:!0,currentStepOfPublishingProcess:4,editedByType:null,kuFlag:!1,biosketch:"Prof. Margherita Mori is a prominent academic, affiliated with several scientific entities worldwide, and author of a long list of research-based publications in financial matters. 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On behalf of this University, she also acts as the scientific coordinator of the cooperative agreement with ASM Group of Institutes, Pune, India (since January 2020). Additionally, she has served as the scientific coordinator of the cooperative agreement between her University and S. Seifullin Kazakh Agro-Technical University in Nur-Sultan (formerly Astana), Kazakhstan (2013-2018), as Vice-Dean (2008-2012), and as Head of her Department (1999-2000). Previously, she’d been appointed as an associate professor at the University of Lecce, Italy (1992-1994) and as an assistant professor at the University of Cassino (FR), Italy (1988-1992). Currently, she is one of the Vice-Chairs of the International Research Association of Modern Education and Computer Science (RAMECS), Hong Kong, China, and a member of the Advisory Board, INCON (International Conference on Ongoing Research in Management and IT), Pune, India, as well as a member of the Committees “Business & Economics” and “Social Sciences & Humanities”, and International Center of Informatics and Computer Science (ICICS), Kiev, Ukraine. Prof. Mori has published many articles and books focused on financial matters (mostly in English) in the last few years, with special emphasis on innovative topics in banking and evolutionary trends in global finance, including sustainability issues. She has been involved in multi-faceted academic activities, including exchange/visiting programs and international research projects, in several countries (Albania, China, Finland, Greece, Kazakhstan, Hungary, India, Macedonia, Morocco, Russia, Spain, Ukraine and the US). She is also one of the Editors-in-Chief of IJIEEB-International Journal of Information Engineering and Electronic Business (Hong Kong, China), a member of the Scientific Council of the RARD-Review of Agriculture and Rural Development (Hungary), and a member of the Reviewers’ Board of the AJBE-Athens Journal of Business and Economics (Greece), along with acting as a referee for other scientific journals and publishers. Prof. Mori graduated cum laude in 1980 as “Dottore” in Economics and Commerce from the University of Rome (now “La Sapienza”), Italy, where she passed the qualifying examination as “Dottore Commercialista” (chartered accountant) in 1986. 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1. Introduction
Social media refers to the use of websites and applications to create and share content or to participate in social networking [1]. Technological developments have given rise to various gadgets including smart-phones, tablets, and laptops to robots too. Living in a digitized era, communication has now become easier and faster with the emergence of various social applications available at the click of a button. While many may agree that social media has connected individuals globally, it has also been used to set standards of beauty for males, females as well as the third gender. This in turn has been known to affect the self-esteem of individuals with regards to body image, body modification and how they view themselves in society. In order to be accepted in society females have to battle body image issues from a very young age, where thin is considered to be the ideal body type [2].
This chapter focuses on the effects of social media on standards of beauty. We review the literature on the role of social media and how they affect the physical and psychological beauty of individuals in society.
2. Effects of social media on the aspects of body image
Today, Social Media is one of the most important factors contributing to the mental, emotional, physical and spiritual health of an individual. With the media constantly portraying ideal beauty and body image comparisons, the decisions of men and women’s beauty choices are globally affected.
“Body image refers to a person’s perception of their physical self and the thoughts and feelings, positive, negative or both, which result from that perception” [3]. Social media has had a major impact on the perceptual, affective, cognitive and behavioral aspects of body image [3] by encouraging lean body patterns and delivering anti-obesity messages [4]. Eating disorders determine a distorted relationship between the individual, their eating behavior and body shape [5]. Adolescence being a crucial age for positive and negative development of body image, the self-esteem and body dissatisfaction adolescents feel are known predictors of eating disorders [6]. Continuous pursuit for the perfect slender lean body may generate negative feelings which can result in a change in eating behavior, thereby increasing the chances of weight issues and eating disorders [4, 7]. Social media portrays women who are slim as being more beautiful and successful compared to overweight women [8]. Body image misperception and dissatisfaction with body weight highlight an association between body dissatisfaction and psychological wellbeing [9].
3. Self-esteem issues in response to social media effects
Body image concerns are common in women and men globally, but social media has now increased these concerns through advertising, videos and the use of social media. Milkie [10] conducted in-depth interviews on 60 white and minority girls to examine the effect of media on self-esteem. Results indicated that most girls felt that the images shown in media were unrealistic and not real. White girls felt that boys evaluated them on the basis of the images found on media platforms whereas the minority girls felt that the images portrayed on media did not meet the expectations of the reference group they oriented themselves with. The evolution from adolescence to adulthood has seen 12–16 teenage girls experience emotional changes in interpersonal and intrapersonal development as well as bodily changes such as sudden weight gain and transition from a young girl to a fully grown woman [11, 12]. In today’s world, the self-presentation of beauty and perceptions of others plays an important role in developing identities in girls [13, 14]. New interactive platforms present in social media demonstrate how self-presentations and peer influences are interrelated with the standards of beauty [15]. Many women may imitate their ideal media personality due to the social, psychological and practical rewards associated with this ideal and the belief that their life would change for the better [16].
4. Social media: trends in behavioral outcomes
Social media comprises of social networking sites, image sharing sites, video hosting sites, community blogs, bookmarking sites and gaming sites. Fellow comparisons about self-image and appearances in teenagers have resulted due to social networking sites (SNSs) such as Instagram and Facebook [17]. Teenage girls engage in online self-presentation of posting selfies and sharing the outfit of the day pictures to differentiate themselves with their peers [18]. Media images of ideal beauty standards influence the content and sharing of pictures teenage girls’ post [19]. Individuals are constantly seeking feedback on SNSs through likes, followers and comments to uphold a perfect and stable image of themselves [20]. Teenage girls are vulnerable to the upward comparison as it means that they need to improve their beauty standards, thereby leaving them dissatisfied with their physical bodies, having doubts about their self-worth and also driving them to self-harm behavior [20, 21].
Taking selfies and sharing them on popular social platforms such as Facebook, Instagram, Twitter and Snapchat has increased at an alarming rate during the recent years. A recent study compared selfie takers and non selfie takers and their perceptions of their selfies versus photographs clicked by others. Results indicated that selfie takers perceived themselves as more attractive and likable in their selfies as opposed to pictures taken by others leading to positive distortions of the self [22]. Biases in self-face recognition were seen in men and women in selecting the most attractive modified pictures of themselves [23]. Selfies are no harm per se. But obsession with physical features reveals a lack of holistic perception of self-generated sub-consciously, following an “outside” standard of beauty not defined by the “inner self” of the receiver.
Popular socialites Kim and Khloe Kardashian have been slammed with media reports of them using photoshop to edit Instagram selfies by making unrealistic alterations to look thinner and more toned. Emily Bryngelson, an associate designer struggling with an eating disorder, admitted to deleting pictures if they did not receive enough “likes.” The time spent on Facebook photos was linked to self-objectification, weight dissatisfaction, thin idealization and pursuit of thinness [15].
5. Social media and unrealistic beauty standards
There are multiple factors that affect the beauty standards in the world today, which involve women and men and the third gender individuals trying new trends to be socially accepted. The purchasing decisions of millennials are influenced majorly by social media [24]. 72% of millennials procure beauty products based on Instagram posts and other social networks [25]. Makeup consists of the application of cosmetic products to beautify or change the way one looks either artistically or to conceal flaws. Jang-Soon and Hye-Jin [26] investigated 240 teenage males’ preferences for makeup use. Results indicated that their appearance was one of the major reasons for their social success. The male respondents who were young, unmarried and city residents had an overall positive perception about cosmetics [26]. With bloggers constantly advertising on social media, cosmetic products, have gained popularity.
The images on social media sites are idealized and unreal, due to digital alteration thereby setting high expectations from individuals in society. Imperfections are removed by airbrushing and using other digitized apps to whiten teeth, slim waists and reduce sizes in order to be accepted as beauty ideals [27]. These techniques may further lead to negative consequences of increased body dissatisfaction, body modification and low self-esteem issues. Unrealistic images of feminity, beauty, success and body shape promoted through social media images are associated with development of eating disorders and body dissatisfaction disorders [28, 29].
Filters and beauty apps represent another area in which social media has a major influence. Beauty apps encourage women to see and surveil themselves within a “pedagogy of defect” [30]. They include filters and modification apps, surgery try out apps, and esthetic benchmarking apps which help individuals visualize how they will look after certain changes such as teeth whitening, eye bag removal and also whether the individual looks old or young [31].
“Body modification refers to the deliberate or permanent altering of an individual’s human anatomy or appearance” [32]. They involve two aspects: the processes that modify form or contours of the body such as metabolic manipulation (weight lifting, extreme dieting, use of drugs/steroids, hormones), cosmetic surgeries and procedures (liposuction, face-lifts, rhinoplasty, botox, eye lash extensions), genital surgery and sex reassignment surgery, restriction or compression (waist training, foot binding), abrasion (teeth filing, scourging, flagellation), elongation (neck, lips, earlobes), partial or full removal of body parts (breasts, penis, ribs, nose etc.), implantation of foreign objects (silicone implants, decorative items under the skin), and prosthetics (false limbs, finger nails, lenses) and processes that mark the surface of the body such as tattooing, piercing, tanning/bleaching, scarification, branding and hair removal [32].
Young women and teenage girls following fitness boards on Pinterest were likely to have intensions to engage in extreme crash dieting or extreme exercising as a result of social comparison leading them to feelings of inadequacy and body dissatisfaction [33, 34].
6. Body modification trends in society
From professional athletes to celebrities, contouring, tattooing and body piercings has gained popularity in today’s society [35]. Individuals who get tattooed refer to it as a piece of art and piercing as fashion accessories, for the purpose of embellishment or as a self-healing effect after having being abused [36, 37, 38, 39]. A survey conducted at an American University found body piercings in 42% of men and 60% of women with piercings involving tongue, lips, nose, navel, genitals, nipple and eyebrow besides the earlobe piercing. Bacterial infections, bleeding and local trauma were common complications faced. “Tattoos were present in 22% of male students and 26% of female students” [40].
Another reason why individuals engage in body modifications is to maintain self-identities and be distinctive from others [41, 42]. Physical endurance, lust for pain, spirituality and cultural traditions, addictions, resistance, sexual motives, group commitments are reasons why individuals adopt modification procedures [43]. Social Media has had a tremendous effect on how individuals perceive and endure painful tattooing and body modifications after viewing popular Instagram and Pinterest handles. Brief exposure to body modifications on popular social networking sites has seen an increase in tattoo searches and body modification procedures in young as well as older individuals, proving the impact of Social Media on Beauty trends in society.
7. Adopting to ever changing social media trends: Is it right?
Social media has a robust influence on the beauty, health and hospitality industry with women and men engaging in weight loss and diets to avoid gaining fat identities that impacted their wellbeing in the long run [44, 45, 46]. Women and men have turned to waxing, shaving and removal of unwanted facial and body hair in order to meet the beauty standards of societal acceptance [47, 48]. Women who did not engage in hair removal were negatively evaluated as being dirty or gross [49, 50]. In 2010, a concept of living dolls emerged online with women practicing the art of appearing “doll like.” These women would engage in usage of wide rimmed contact lenses, hair extensions, corsets, photo editing and surgery including, eye widening, breast implants, liposuction and rib removal to enhance their beauty [31]. Even though women knew the risks in false eyelashes and acrylic nails, they still reported to be continuing to engage in it to feel socially accepted [31].
8. Using social media for body positivity
Social networking sites such as Facebook, Instagram, Twitter and other networking sites have the potential to influence positive beliefs and attitudes in individuals [51]. The online platform has given many individuals a feeling of a “sense of belonging.” Men and women are obsessed with images on social media portals and often search for esthetic body types which are not similar to their own body. Instagram and Facebook often have stories of individuals who have fought hard to change beauty standards through sheer dedication and hard work, be it exercising, eating healthy or building self-esteem and body acceptance through support groups and communities found online. Blocking body shamers can help reinforce confidence in men and women globally. Promoting videos on life struggles with weight motivate others to believe in never giving up and taking charge of their lives. Today social media includes individuals of different race, gender, ethnicity and sexual orientation, thereby focusing more on breaking stereotypes and building communities to support each other.
9. Conclusion
With technology advancing by the minute and newer apps surfacing online, social media has an immediate effect on beauty. Due to the ever changing body images depicted online, individuals are turning to social media handles for acceptance and support. The selfie culture has brought about a positive and negative change in how individuals perceive themselves. While most research today focuses on the negative impacts of social media on beauty, more interest should be laid on body positivity and using social media as a medium for self-acceptance whether beautified or not.
\n',keywords:"social media, self-esteem, body modification, body dissatisfaction, beauty",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/73271.pdf",chapterXML:"https://mts.intechopen.com/source/xml/73271.xml",downloadPdfUrl:"/chapter/pdf-download/73271",previewPdfUrl:"/chapter/pdf-preview/73271",totalDownloads:2918,totalViews:0,totalCrossrefCites:0,totalDimensionsCites:0,totalAltmetricsMentions:27,impactScore:0,impactScorePercentile:51,impactScoreQuartile:3,hasAltmetrics:1,dateSubmitted:"March 16th 2020",dateReviewed:"July 6th 2020",datePrePublished:"September 21st 2020",datePublished:"May 12th 2021",dateFinished:"September 21st 2020",readingETA:"0",abstract:"Beauty is concerned with physical and mental health as both are intimately related. Short-term decisions to alter one’s body structure irrespective of genetic, environmental, occupational and nutritional needs can leave medium- and long-term effects. This chapter analyzes the role of social media and its effects on the standards of beauty. The researchers have summarized the literature on how social media plays a role in affecting beauty trends, body image and self-esteem concerns. There is support that social media affects individuals negatively, in pushing them to engage in life threatening beauty trends due to social compliance and acceptance in society. The aim was to review social networking sites’ impact on perception of standards of beauty and newer unrealistic trends gaining popularity that could alter opinions and also cause harm to individuals in the long run. This is an emerging area of research that is of high importance to the physical and mental health in the beauty, health and hospitality industry with the latter being manifested in depression, anxiety and fear of non-acceptability and being seen as a social gauche.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/73271",risUrl:"/chapter/ris/73271",book:{id:"7811",slug:"beauty-cosmetic-science-cultural-issues-and-creative-developments"},signatures:"Mavis Henriques and Debasis Patnaik",authors:[{id:"320016",title:"Ph.D. Student",name:"Mavis",middleName:"Lilian",surname:"Henriques",fullName:"Mavis Henriques",slug:"mavis-henriques",email:"mavis_henriques@hotmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"320978",title:"Dr.",name:"Debasis",middleName:null,surname:"Patnaik",fullName:"Debasis Patnaik",slug:"debasis-patnaik",email:"marikesh@goa.bits-pilani.ac.in",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:{name:"Birla Institute of Technology and Science, Pilani - Goa Campus",institutionURL:null,country:{name:"India"}}}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Effects of social media on the aspects of body image",level:"1"},{id:"sec_3",title:"3. Self-esteem issues in response to social media effects",level:"1"},{id:"sec_4",title:"4. Social media: trends in behavioral outcomes",level:"1"},{id:"sec_5",title:"5. Social media and unrealistic beauty standards",level:"1"},{id:"sec_6",title:"6. Body modification trends in society",level:"1"},{id:"sec_7",title:"7. Adopting to ever changing social media trends: Is it right?",level:"1"},{id:"sec_8",title:"8. Using social media for body positivity",level:"1"},{id:"sec_9",title:"9. Conclusion",level:"1"}],chapterReferences:[{id:"B1",body:'Social Media [Internet]. 2020. Available from: https://www.lexico.com/definition/social_media'},{id:"B2",body:'Grabe S, Ward ML, Hyde JS. The role of the media in body image concerns among women: A meta-analysis of experimental and correlational studies. Psychological Bulletin. 2008;134(3):460-476. 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DOI: 10.1007/s11199-014-0384-6'}],footnotes:[],contributors:[{corresp:"yes",contributorFullName:"Mavis Henriques",address:"mavis_henriques@hotmail.com",affiliation:'
Birla Institute of Technology and Science, Goa Campus, India
Department of Economics, Birla Institute of Technology and Science, Goa Campus, India
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Dobke",slug:"marek-k.-dobke"},{id:"201244",title:"Dr.",name:"Johanna",middleName:null,surname:"D'Agostino",fullName:"Johanna D'Agostino",slug:"johanna-d'agostino"}]},{id:"56196",title:"The Islamic Veil, the Domestic Environment, and Femininity",slug:"the-islamic-veil-the-domestic-environment-and-femininity",signatures:"Fatma Zehra Fidan",authors:[{id:"201159",title:"Dr.",name:"Fatma",middleName:null,surname:"Zehra Fidan",fullName:"Fatma Zehra Fidan",slug:"fatma-zehra-fidan"}]},{id:"55890",title:"Mindfulness Meditation and the Perception of Beauty: Implications for an Ecological Well-Being",slug:"mindfulness-meditation-and-the-perception-of-beauty-implications-for-an-ecological-well-being",signatures:"Álvaro I. 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\n
1. Introduction
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Microencapsulation is an encapsulation technique or process of very small gas particle, gas, or active solid substance with coating/membrane materials with the purpose of protecting the active particle (core) from unwanted environmental influences, such as radiation, humidity, and oxidation to increase shelf life [1]. These capsules are measured in one (1) micron (1/1000 mm) to seven (7) mm, and release their contents at a measured time according to their applications [2].
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Microencapsulation aims to protect sensitive food particle, reduce loss of nutrition, expand the uses of sensitive food material, add certain food particles into other food materials, protect tastes and aroma, modify the state of food material from liquid to solid for ease of handling, and protect food particles from environmental effects. Protection provided by microencapsulation can also prevent degradation caused by radiation or oxidation, and also slow down evaporation on volatile compounds [3].
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The results of a microencapsulation process are microcapsules containing an active compounds or raw materials surrounded by membrane or cell. The material encapsulated is usually referred to as the core, internal phase, or insert. The coating material is called coat, encapsulant, or shell with varied number and thickness. Coat, shell, encapsulant, or wall is designed to protect the core from destructive factors such as radiation, oxygen, and humidity. In microencapsulation, capsule is designed and prepared to achieve all the needs considering the natures of the core or coating materials, the desired usage of the material, and storage condition [2].
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Encapsulants from carbohydrates, such as maltodextrin, starch, and arabic/acacia gum are widely used. However, these materials generally have weak surface tension and require modification or are used with agents with active surface tension to encapsulate oil-based substances [4].
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There are four mechanisms of core release from microcapsules: degradation, dissolution, and melting of capsule walls, and diffusion of core materials through broken shell. Abrasion (slow erosion of capsule shell) and biodegradation are two other mechanisms that are less frequently employed [5].
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The use of microencapsulation technology has been applied in many fields, such as drug encapsulation in the pharmaceutical industry, adhesive materials, agrochemicals, live cells, catalysts, vitamin storage, and so on. The advantages of microencapsulation are handling liquid as solid, preserving aroma or taste effectively in the food industry, protecting core substances from detrimental effects of the environment, safe handling of toxic materials, and controlling the delivery of drugs [2].
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The benefits of microencapsulations are preserving the functions of active compounds, extending shelf life, covering unpleasant taste or aroma (unpleasant taste but high benefits), facilitating handling, facilitating control, improving appearance, and improving taste and colors. Microencapsulation can be prepared by emulsified coating or fluidized bed coating. Microencapsulation process with spray dryer method consists of two phases: oil emulsification in polymer solution and solvent removal using hot air. The polymers used are from many kinds of polysaccharides and proteins, such as starch, arabic gum, gelatin, albumin, and casein [4].
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In an emulsification, emulsion is formed when minute oil droplets are dispersed in an emulsifier, in this case a polymer. Emulsion is a mixture system containing two immiscible liquid phases, in which one phase is dispersed in the other phase in the form of droplets. Almost in all food products, the diameters of the droplets range from 0.1 to 100μm. Emulsion is an unstable system in which the phases tend to separate. In an emulsion system consisting of pure oil and pure water, it is easy to for two layers based on the difference in densities. This phenomenon is caused by the tendency of the droplets to combine with nearby droplets and often produce a perfect separation. As such, stability is one of important factors in the encapsulation process using spray dryer. The process to make two immiscible solutions form an emulsion is called homogenization and the mechanism to perform this process is called homogenizer. To differentiate between the natural state from the initial components, homogenization can be more appropriately categorized as primary (emulsion formation) and secondary homogenizations (droplet size reduction) [4].
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In almost all microcapsules, the coating materials are usually made of organic polymers, although wax and fats have been used, especially in the uses for food and pharmaceutical products, the coating materials have to meet the specifications required by the FDA [4].
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Microencapsulation process can be performed with several techniques, such as spray drying, spray cooling, extrusion, and coacervation [3]. Out of those four methods, spray drying is most frequently employed. Spray drying has become the most important method in the water removal process (dehydration) for liquid food products in the western world. This dehydrator is a diabetic dehydrator, and there are many considerations on solid-state diabetic dehydrator that can be applied. This process is a conversion from a liquid state into dry particles by spraying materials into the hot dehydrating medium. The dry products from this dehydrating process can be in the forms of powder, granules, or clumps. In this drying process, the products are not placed in drying cabinets or shelves, but dispersed as fine droplets suspended in the air inside the dryer. The advantages of this method are that the technology is well known thus easily obtained; it can be used to produce capsules in large quantities, the coating materials for spray drying are approved as food products, and the coating materials dissolve in water and can release the core without leaving residue. Efendi stated that microencapsulation with spray dryer should utilize encapsulant materials with high solubility, emulsion-forming capability, layer-forming capability, dry, and low viscosity [5]. Even though several encapsulants can be used in nonfood materials, those for food products are limited to natural gum, carbohydrates, maltodextrin, wax, and several proteins.
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Drying with spray dryer is performed by spraying the materials to be dried as mists, which increases the surface area of the materials to be in contact with the drying medium, thus the water evaporation process can proceed well. The spraying process is influenced by the form of the sprayer, speed of product flow, and product characteristics [6].
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The spray dryer process consists of four stages: (1) atomization, in which liquid or paste is converted into mists, (2) contact between the atomized materials with hot air, (3) water evaporation from the materials to reach the desired moister content, and (4) product collection in a powder form. In the stages of spray drying process, there are several operational units consisting of preconcentrated solution, atomization (mist formation), drying using dry and hot air, separation of powder from water vapor, cooling, and product packaging.
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2. Microencapsulation process of turmeric (Curcuma domestica Val.)
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Turmeric (Curcuma domestica Val.) is a type of rhizoma medicinal plant containing curcuminoids, which consist of curcumin compound and its derivatives, desomethoxycurcumin and bis-desomethoxycurcumin. Curcuminoid is an active compound from turmeric rhizome that has biological activities with a wide application such as antihepatotoxic [7]. Turmeric has been known and used by the wider public, in the urban and rural areas, especially at homes, because of its wide usage. Part of turmeric used is the roots or rhizome, which is frequently used as organic fabric coloring, food flavoring, spices, and cosmetic materials. Turmeric is also used as traditional medicine for itching, gum inflammation, wounds, breathing shortness, stomachache, boils, skin fungal infection, back pain, jaundice, bad digestion, diarrhea, toxin neutralizer, low appetite, and so on [8].
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Microencapsulation is a coating technology for solid, liquid, and gas using capsules in minute form, in which those capsules can release the core under specific conditions. Microencapsulation aims to protect sensitive components, reduce nutrient loss, and add food products in liquid form to solid form for ease of handling [9].
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In this study, the microencapsulation process uses spray drying, which is the most frequently employed in the food industry because of its relatively lower cost. The advantages of this process are flexible and can be used for a variety of materials in microencapsulation because the equipment can be applied to process various materials and produce good quality particles with a consistent distribution of particle size. The food materials that can be applied in this method include fats, oils, and flavor enhancers. The coating can be from carbohydrates, such as dextrin, sugar, starch, and gum, or proteins, such as gelatin and soy proteins. Microencapsulation process includes emulsion formation or suspension on the active compounds and coating, and atomization of the emulsion into circulated dry and hot air inside drying chamber using an atomizer or a nozzle. The water contents inside emulsion droplets evaporate. The solid left over from the coating material traps the core material. Spray drying is useful for food materials that are sensitive to heat because the drying process occurs very fast. The other advantages of spray drying are the variety and availability of equipment, microcapsule quality that stays high, variety of particle size that can be produced, and good dispersibility in liquid media. However, loss still happens to active compounds with low boiling point. Physical characteristics of microcapsules depend on hot air (about 150–200°C), degree and uniformity during emulsion atomization, degree of emulsion density (30–70%), and emulsion temperature. The other disadvantages are the loss of bioactive compounds with low boiling point, oxidation in flavor enhancer substances, and limited options for shell materials, in which these materials can dissolve in water in an adequate amount. The flow diagram for microencapsulation process for turmeric to produce turmeric powder is presented in Figure 1.
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Figure 1.
Flow diagram of microencapsulation process transforming turmeric to turmeric powder [13].
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This study was conducted to determine the optimal temperature of the inlet (Tinlet) drying of the spray dryer to produce turmeric powder. Turmeric concentrate at 300 ml is added with 10% maltodextrin as microencapsulant; then, it was homogenized. The sample was homogenized using a magnetic stirrer to keep homogenized throughout the spray drying process. This process was taken into the spray dryer SD-basic LabPlant. Data were obtained from the same amount of volume but at different Tinlets of 100, 120, 130, 140, 150°C, while the Toutlets are recorded at 80–100°C, P (blower) at 4 m3/mm, and feed flow at 0.6 ml/s. The yield of microencapsulation was calculated with definition reported by [10]. The microencapsulation yield was defined as percentage of total turmeric dried powder and the mass of the total turmeric liquid fed to spray dryer. The microencapsulation yield of turmeric powder drying at varied drying temperatures is given in Table 1.
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\n
\n
\n
\n
\n\n
\n
No.
\n
Samples for varied Tinlet (b)
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Tinlet spray dryer (°C)
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Turmeric concentrate (ml)
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Drying time (s)
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Yield (w/v) (%)
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\n\n\n
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1
\n
Sample I
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110
\n
300
\n
480
\n
2.64
\n
\n
\n
2
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Sample II
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120
\n
300
\n
475
\n
3.05
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\n
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3
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Sample III
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130
\n
300
\n
478
\n
3.31
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\n
\n
4
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Sample IV
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140
\n
300
\n
460
\n
3.69
\n
\n
\n
5
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Sample V
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150
\n
300
\n
455
\n
4.32
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\n\n
Table 1.
The study results of turmeric powder drying time and yields at varied Tinlet on the spray dryer, using 10% maltodextrin.
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In this study, the turmeric powder was produced by varying the Tinlet on the spray dryer at five points of temperature, i.e., 100, 120, 130, 140, and 150°C. The samples contain 300 ml of turmeric concentrate and 10% maltodextrin [11].
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Based on the results shown in Table 1, the increased drying temperature (Tinlet) reduces drying time, while increases yields. This study showed that at temperature of 150°C, the drying time took place at 455 s (7 min, 35 s) and produced 4.32% yield. The higher the Tinlet spray dryer, the shorter the drying time. To obtain the optimum operation condition, it should observe also the curcuminoid content from Table 4.
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This outcome is caused by higher the drying temperature, faster the water evaporation from the materials. The result of this study is supported by Estiasih et al. [6], where there is a difference of temperatures between heating medium and materials, in which the faster the heat transfers to the materials, the faster the water evaporates from them. As such, it can be understood that the higher the temperature used in the drying process, the shorter the drying time. However, it takes longer time for the spray dryer to reach higher temperatures.
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The turmeric powder resulting from the spray drying process is tested for water content, solubility, and yield. The results of these tests are presented in Table 2. From this table, it can be seen that the water content, solubility, and yields of turmeric powder are affected by Tinlet on the spray dryer equipment.
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\n
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\n\n
\n
No.
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Samples from different Tinlet (b)
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Tinlet spray dryer (°C)
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Water content (w/v) (%)
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Dissolving time (s)
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\n\n\n
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1
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Sample I
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100
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8.5
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492
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\n
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2
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Sample II
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120
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5.85
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497
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\n
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3
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Sample III
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130
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4.15
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520
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\n
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4
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Sample IV
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140
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4
\n
532
\n
\n
\n
5
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Sample V
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150
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2.65
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592
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Table 2.
Test results on water contents and solubility of turmeric powder produced at different temperatures of Tinlet on the spray dryer, using 10% maltodextrin.
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Water content analyses are performed to determine the water content of the powder produced from the spray dryer because water content influences shelf life, appearance, and water solubility. An increase of drying temperatures will reduce water content in the product. Water content testing is a part of quality testing on the turmeric powder and is conducted by heating at 105°C for 3 h, as described in SNI 01-2891-1992 on testing of food and beverage. The results of water content testing are presented in Table 3.
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\n\n
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No.
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Tinlet spray dryer (°C)
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Turmeric powder water content (%w/v)
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\n\n\n
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1
\n
110
\n
8.5
\n
\n
\n
2
\n
120
\n
5.85
\n
\n
\n
3
\n
130
\n
4.15
\n
\n
\n
4
\n
140
\n
4
\n
\n
\n
5
\n
150
\n
2.65
\n
\n\n
Table 3.
Results of water content testing on turmeric powder produced at different drying temperatures.
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Based on Figure 2, an increase of drying temperature would reduce the water content of the product. This is because drying temperature has a role in water evaporation from the materials. And thus, the higher the temperature, the more water will evaporate, and the less water is left in the product.
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Figure 2.
The effects of temperature of inlet of spray dryer or drying temperature on the water content of turmeric powder.
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Solubility is an important factor in powder product testing. Powder solubility is determined by composition, conditions during drying process, solvent temperatures, and mixing method. The higher the drying temperature, the less the water content in the products. The solubility testing is conducted by dissolving the turmeric powder samples produced at different Tinlets in water at 100°C and recording the dissolving time in seconds. The effect of different Tinlets of the spray dryer on the solubility of turmeric powder is presented in Figure 3.
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Figure 3.
The effects of temperature of inlet of spray dryer or drying temperature on the solubility of turmeric powder.
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As shown in Figure 3, the yields from a drying process are determined by the amount of the resulting products. In this study, the yields range from 1 to 4.42%, which means that the yields are relatively low compared to the initial dry materials that are inserted in the spray dryer in liquid forms. In a drying process, free water molecules on the surface of the material particles can be easily evaporated, which produce low yields. However, based on the drying temperature variables, as presented in Table 4, the higher the drying temperature, the higher is the yield. It can be noted that the highest yield is found at the temperature of 150°C, and the effect of different Tinlet on yields is presented in Figure 4.
The results of HPLC on the curcuminoid contents *[13].
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Figure 4.
The effects of temperature of inlet of spray dryer or drying temperature on the yields of turmeric powder.
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Based on Figure 4, the effects of drying temperatures can be explained by an increase of temperatures causing dryer particles, which leads to less materials sticking inside the dryer and more getting collected in the cyclone vacuum collector. With an increase of temperatures, the yields obtained increase, and in this study, the highest yield is obtained from 150°C drying temperature at 4%. At the drying temperature of 100°C, the yield is relatively low at only 2.64%. The results of this study show that the drying temperatures have a positive correlation with the yields, such that when temperature is raised up to 150°C, the yields also increase because more materials are collected in the cyclone vacuum collector.
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The results from HPLC testing are used to show curcuminoid contents in the turmeric powder samples and are presented in Table 4.
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From the results of the curcuminoid content testing, 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, although the yield was lower and drying timer was longer than 150°C.
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Based on research results, turmeric contains many chemical substances that are useful for human body. Several chemical contents from turmeric rhizome that have been identified are essential oils at 6% consisting of monoterpenes and sesquiterpenes (zingiberene, alpha- and beta-turmerones), yellow coloring call curcuminoid at 5% (consisting of curcumin 50–60%, mono-desmethoxycurcumin, and bi-desmethoxycurcumin), proteins, phosphorus, potassium, iron, and vitamin C. Out of those three curcuminoid compounds, curcumin makes up the largest amount and one of its functions is to increase appetite in children (Figures 5 and 6).
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Figure 5.
Chemical structure of curcuminoid [12, 23].
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Figure 6.
Chromatograms of curcumin powder on sample I.
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The following figure shows the resulting chromatograms from the HPLC testings on sample V.
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\n
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3. Microencapsulation process on Aloe vera (Aloe chinensis Baker)
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Aloe vera plant is categorized as a low shrub, with succulent characteristics, and suitable for dry regions. The stem is short with the leaves forming a rosette around the stem and bell-shaped flowers. The leaves, which are the main parts to be utilized, have the lengths of 40–90 cm, widths of 6–13 cm, and thickness of 2.5 cm at the base. The variety that is generally cultivated in Asia, including Indonesia, is Aloe chinensis Baker, as described by Baker in 1977, which was developed in but is not native to China. This variety has been commercially grown in Indonesia, especially in the province of Kalimantan Barat (West Kalimantan) and more locally known as Aloe vera Pontianak [15, 16, 17].
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The highly perishable nature of Aloe vera gel has prompted some efforts to process the gel harvest into powder. The aims are not only to preserve the contents of the gel, but also to increase the value of the harvest. So, Aloe vera is not just sold in fresh leaves, which usually are priced relatively low [15].
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Furnawanthi [15] stated that Aloe vera in powder form also has other advantages: preserved nutrient contents, longer shelf life, and efficient transport. The raw material to powder ratio is around 150:1, which means that to obtain 1 kg of powder, 150 kg of fresh leaves are needed. As such, the establishment of Aloe vera powder industry requires a large amount of raw materials. This industry can also minimize the possibility of detrimental price drops that are often caused by overproduction and storage limitations of Aloe vera farmers. Aloe vera has high water contents and appears to be challenging to convert into powder. However, considering the contents of beneficial active compounds, several milling methods have been conducted to obtain those active compounds. The milling or drying technique frequently used is spray drying, whereas the common method is microencapsulation. Production of Aloe vera powder consists of two stages, which are (1) production of cores for Aloe vera powder and (2) drying with spray dryer. Aloe vera gel is crushed, blended, filtered, and vacuum evaporated to produce Aloe vera powder core. Microencapsulation uses maltodextrin as microencapsulant in a spray drying process. Aloe vera processing produces wastes in the form of rinds/pulp in a large amount. Aloe vera rinds are rich in organic materials or cellulose or pectic, and they can cause pollution problems if not managed. One of the waste managements is to use the by-products to make Aloe vera tea, livestock feed, and organic/composted fertilizer that is eco-friendly.
\n
The procedures to produce Aloe vera powder were the following: (1) the Aloe vera was peeled and taken the gel, manually using knife; (2) the Aloe vera gel was crushed using blender. Then, it was filtrated using manual filter press, the filtrate was collected, and the pulp was thrown away; (3) the filtrate of Aloe vera was evaporated (40 times) using rotary vacuum evaporation (volume 8 lt) to get core of gel at temperature 35–40°C and vacuum condition (75–100 mbar); (4) the core of Aloe vera taken from evaporation was mixed with maltodextrin as filler and then it was mixed well using homogenizer with 1:1 composition between the core and maltodextrin. Then, it was homogenized until its concentration 50 oBrix (40–60 oBrix); and (5) In this research [17], the drying was conducted using spray drier. The hot air was introduced cocurrent with feed stream. In this stage, it was obtained the optimum variable process for drying to get active compound still maintained. The optimization was conducted to obtain the optimum drying temperature corresponding to desired quality of product or product in the market. To approach this, the drying temperature was varied: 110, 120, 130, and 140°C [17]. Mass flow diagram of Aloe vera powder production from the initial mass of 100 kg of Aloe vera leaves is presented in Figure 7.
\n
Figure 7.
Mass flow diagram of Aloe vera powder production from the initial mass of 100 kg of Aloe vera leaves.
\n
To obtain the optimum drying temperature, the optimization was conducted to preserve the active compounds corresponding to commercial Aloe vera powder. The optimization was carried out at 110, 120, 130, and 140°C drying temperatures. The result shows that the density was almost same respectively to the commercial products (Terry Labs‘ product). Hence, the water content was below the commercial product. The water content was 2.88–4.89% w/w in which the commercial product is 8% max. This might be because of drying process. In the cocurrent spray dryer, the hot air is contacted with the feed in the same stream; it means that the highest temperature of hot air meets with the first feed stream. The microencapsulated active components have been affected by high temperature of dryer; on the other hand, it was relatively stable at lower temperature. It means that the quality of product has been affected by temperature of dryer. To analyze the chromatography result, an LC-MS method was conducted at absorbance of 254 mm for Aloe vera gel powder concentrates achieved from evaporation process, and the Aloe vera powder after 110, 120, 130, and 140°C drying temperatures. The result shows that Aloin A and B, Aloenin (B), aloesin, and Chrysophanol were appeared in all samples. Although Aloe-emodin was not detected in all samples, Aloeresin A was appeared in evaporated Aloe vera gel and Aloe vera powder (110 and 120°C drying temperature). Based on the result, the optimum drying temperature was 120°C to produce Aloe vera powder where all of phenolic compounds of Aloe vera powder was still maintained [17].
\n
The Aloe vera powder from fresh Aloe vera leaves was analyzed for the microbiology, water content, density, solubility, pH, particle, color, and active component using LC-MS. The properties of Aloe vera powder obtained from the research for dryer temperature variation were described in Table 5. It was compared with the standard commercial Aloe vera powder from Terry Labs.
\n
\n
\n
\n
\n
\n
\n
\n
\n\n
\n
No.
\n
Compounds
\n
Aloe vera powder 1 (140°C)
\n
Aloe vera powder 2 (130°C)
\n
Aloe vera powder 3 (120°C)
\n
Aloe vera powder 4 (110°C)
\n
Aloe vera powder spray-dried gel (Terry Labs’ product)
In general, the resulting product has met most of the parameters and specifications of commercial Aloe vera powder on the market such as water content, solubility, color, pH, appearance, and microbiology. Table 5 shows that drying with higher temperatures resulting in Aloe vera powder products with microorganism contamination levels is lower even though the four variables still eligible.
\n
While the product is almost the same density compared to available commercial products, this might be due to the method of testing using different methods, so the result is somewhat different. The testing methods used packed density. In the drying process (spray dryer), the decreasing of hot air inlet temperature did not affect the increase of water content significantly. In fact, water content tended to be stable of 2–5%. This has a positive effect for the quality of product in which the active component microencapsulated was relatively stable for lower temperature of dryer.
\n
The results of chemical and content analyses of active compounds in Aloe vera powder are presented in Table 6. From these results, it can be determined that Aloe vera powder can be used in cosmetics, pharmaceutical, and food industries. In these industries, the functions of these bioactive compounds must be preserved. The lignin and saponin contents make Aloe vera powder very suitable for skin care formulations, such as lotion, wash, shampoo, and soap. The contents of active compounds in Aloe vera powder are complete with proteins, polysaccharides, lignin, saponin, and minerals, and can be incorporated into formulations for topical applications, such as anti-plaque toothpaste, shampoo, soap, lotion, sunscreen, and burn cream; whereas for internal uses, Aloe vera powder can be used as diabetic medication, because of its high polysaccharide content, and dietary and health supplements [18, 19, 20, 21, 22, 23].
The results of chemical analyses on the contents of Spray-dried aloe gel powder [14, 15].
Essential amino acid.
\n
\n
\n
4. Conclusion
\n
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 protected 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. The result of LC-MS observed that the active components of Aloe vera powder can be maintained at the optimum operation condition of drying. The optimum drying temperature was 120°C, which was the active component of Aloe vera powder such as Aloenin (B), Aloeresin A, and Chrysophanol still maintained.
\n
\n
Acknowledgments
\n
Thanks to Universitas Muhammadiyah Jakarta and Directorate of Research and Community Service, Directorate General for Research and Development, Ministry of Research and Technology Higher Education on the Research Grant PTUPT in 2018, Contract number 006/KM/PNT/2018, 06 March 2018. Thanks to Rector of Universitas Muhammadiyah Jakarta and Dean of Engineering Faculty, Universitas Muhammadiyah Jakarta.
\n
\n',keywords:"microencapsulation, herbal compounds, maltodextrin, Aloe vera, cosmetics",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/64892.pdf",chapterXML:"https://mts.intechopen.com/source/xml/64892.xml",downloadPdfUrl:"/chapter/pdf-download/64892",previewPdfUrl:"/chapter/pdf-preview/64892",totalDownloads:874,totalViews:0,totalCrossrefCites:0,dateSubmitted:"July 4th 2018",dateReviewed:"November 6th 2018",datePrePublished:"January 9th 2019",datePublished:"October 2nd 2019",dateFinished:"December 21st 2018",readingETA:"0",abstract:"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.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/64892",risUrl:"/chapter/ris/64892",signatures:"Tri Yuni Hendrawati, Alvika Meta Sari, Muhamad Iqbal Syauqi Rahman, Ratri Ariatmi Nugrahani and Agung Siswahyu",book:{id:"6995",type:"book",title:"Microencapsulation",subtitle:"Processes, Technologies and Industrial Applications",fullTitle:"Microencapsulation - Processes, Technologies and Industrial Applications",slug:"microencapsulation-processes-technologies-and-industrial-applications",publishedDate:"October 2nd 2019",bookSignature:"Fabien Salaün",coverURL:"https://cdn.intechopen.com/books/images_new/6995.jpg",licenceType:"CC BY 3.0",editedByType:"Edited by",isbn:"978-1-83881-870-8",printIsbn:"978-1-83881-869-2",pdfIsbn:"978-1-83881-871-5",isAvailableForWebshopOrdering:!0,editors:[{id:"27644",title:"Prof.",name:"Fabien",middleName:null,surname:"Salaün",slug:"fabien-salaun",fullName:"Fabien Salaün"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:[{id:"266094",title:"Dr.",name:"Tri Yuni",middleName:"Yuni",surname:"Hendrawati",fullName:"Tri Yuni Hendrawati",slug:"tri-yuni-hendrawati",email:"yuni.hendrawati@ftumj.ac.id",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/266094/images/7612_n.jpg",institution:{name:"Universitas Muhammadiyah Jakarta",institutionURL:null,country:{name:"Indonesia"}}},{id:"266723",title:"MSc.",name:"Alvika Meta",middleName:null,surname:"Sari",fullName:"Alvika Meta Sari",slug:"alvika-meta-sari",email:"alvika.metasari@ftumj.ac.id",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"276806",title:"Dr.",name:"Ratri Ariatmi",middleName:null,surname:"Nugrahani",fullName:"Ratri Ariatmi Nugrahani",slug:"ratri-ariatmi-nugrahani",email:"ratri.ariatmi@ftumj.ac.id",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"276807",title:"BSc.",name:"Muhamad Iqbal",middleName:null,surname:"Syauqi Rahman",fullName:"Muhamad Iqbal Syauqi Rahman",slug:"muhamad-iqbal-syauqi-rahman",email:"muhammadiqbalsyauqirahman@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Microencapsulation process of turmeric (Curcuma domestica Val.)",level:"1"},{id:"sec_3",title:"3. Microencapsulation process on Aloe vera (Aloe chinensis Baker)",level:"1"},{id:"sec_4",title:"4. Conclusion",level:"1"},{id:"sec_5",title:"Acknowledgments",level:"1"}],chapterReferences:[{id:"B1",body:'Bertolini AC, Siani AC, Grosso CRF. Stability of monoterpenes encapsukated in gum aeabic by spray drying. Journal of Agricultural and Food Chemistry. 2001;49:780-785\n'},{id:"B2",body:'Franjione J, Niraj V. The Art and Science of Miecroencapsuation. New York: Botanical Garden Press; 2003\n'},{id:"B3",body:'Risch SJ. Encapsulation: Overview of uses and techniques, di dalam. In: Risch SJ, Renescius GA, editors. Encapsulation and Controlled Release of Food Ingridients. Washington.D.C: American Chemical Society; 1995\n'},{id:"B4",body:'Hogan SA, Namme M, Riordan EP, O’Sullivan M. Microencapsulating properties of sodium caseinate. Journal of Agricultural and Food Chemistry. 2001;49:1934-1938\n'},{id:"B5",body:'Efendi E. Mikroenkapsulasi Minyak Atsiri Jahe dengan Campuran Gum Arab–Maltodekstrin and Variasi Suhu Enlet Spray dryer [Tesis]. Yogyakarta: Program Pasca Sarjana. UGM; 2000\n'},{id:"B6",body:'Estiasih T. Mikroenkapsulasi Konsentrat Asam Lemak N-3 dari Limbah Cair Pengalengan Ikan Lemuru (Sardinella longiceps). [Tesis]. Yogyakarta: Program Pasca Sarjana. UGM; 1996\n'},{id:"B7",body:'Sujatno M. Efek attapulgit, ekstrak daun psidium guajava, dan ekstrak akar curcuma domestica terhadap diare akut nonspesifik. Majalah Kedokteran Indonesia. 1997;46(4):199-200\n'},{id:"B8",body:'Rukmana R. Turmeric. Yogyakarta: Kanisius; 1999. Cetakan pertama\n'},{id:"B9",body:'Dziezak JD. Microencapsulation and Encapsulation Ingridients. Food Technology. 1988;2(4)\n'},{id:"B10",body:'Sutrisno K. Teknologi enkapsulasi flavor rempah-rempah, Swapnali. 2005\n'},{id:"B11",body:'Susantikarn P, Donlao N. Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content. International Food Research Journal. 2016;23(3):1327-1331\n'},{id:"B12",body:'Van der Goot H. The chemistry and qualitative structure-activity relationship of curcumin. In: Pramono S, Jenie UA, Retno SS, Didik G, editors. Proceedings of the International Symposium on Curcumin Pharmacochemistry (ISCP). Yogyakarta: Faculty of Pharmacy Gadjah Mada University; 1997. pp. 13-27\n'},{id:"B13",body:'Hendrawati TY, Mubarok MA, Ramadhan AI. The effect comparison Maltodextrin against results characteristics of Microencapsulation of turmeric (curcuma Domestica Val). ARPN Journal of Engineering and Applied Sciences. 2017;12(13):4129-4135\n'},{id:"B14",body:'Jayaprakasha GK, Jagan Mohan Rao L, Sakariah KK. Improved HPLC Method for the Determination of Curcumin, Demethoxycurcumin, and Bisdemethoxycurcumin. Journal of Agricultural and Food Chemistry. 2002;50:3668-3672\n'},{id:"B15",body:'Furnawanthi I. Khasiat dan Manfaat Lidah Buaya Si Tanaman Ajaib, PT. Jakarta: Agromedia Pustaka; 2003\n'},{id:"B16",body:'TY Hendrawati M, Eriyatno ISK, Sunarti TC. Rancang bangun industri tepung lidah buaya (aloe vera) terpadu. Journal of Agroindustrial Technology. 2007;17(1):12-22\n'},{id:"B17",body:'Hendrawati TY. Aloe Vera powder properties produced from aloe Chinensis baker, Pontianak, Indonesia. Journal of Engineering Science and Technology. Special Issue on SOMCHE 2014 & RSCE 2014 Conference, January (2015). School of Engineering, Taylor’s University. 2015:47-59\n'},{id:"B18",body:'Changa XL, Wanga C, Fengb Y dan Liua Z. Effect of heat treatment on the stabilities of polysaccharides substances and barbaloin in juice from aloe vera miller. Carbohydrate Research. 2006;341(3):355-364\n'},{id:"B19",body:'Chowa JTN, Williamson DA, Kenneth M, dan Gouxa WJ. Chemical charaterization of the immunomodulating polysaccaharide of Aloe vera L. Journal of Pharmaceutical and Biomedical Analysis. 2005;37(5):937-941\n'},{id:"B20",body:'Elamthuruthya AT, Shahb CR, Khanb TA, Tatkeb PA, dan Gabheb Y. Standarization of marketed kumariasava an ayurvedic aloe vera product. Food Control. 2004;16(2):95-104\n'},{id:"B21",body:'Eshun K dan He Q. Aloe vera: A valuable ingredient for food, pharmaceutical and cosmetic industries. International Journal of Aromatherapy. 2004;14(1):15-21\n'},{id:"B22",body:'Morsy EM. Aloe Vera Stabilization and Processing for the Cosmetic Beverage and Food Industries. 5th ed. USA: Citra International; 1991\n'},{id:"B23",body:'Wu JH, Xu C, Shan CY d, Tan RT. Antioxidant properties and PC12 cell protective effect of APS-1, a polysaccharide from aloe vera var. Chinensis. 2006;39(1):93-100. Postharvest Biology and Technology\n'}],footnotes:[],contributors:[{corresp:"yes",contributorFullName:"Tri Yuni Hendrawati",address:"yuni.hendrawati@ftumj.ac.id",affiliation:'
Chemical Engineering Department, Engineering Faculty, Universitas Muhammadiyah, Indonesia
'},{corresp:null,contributorFullName:"Alvika Meta Sari",address:null,affiliation:'
Chemical Engineering Department, Engineering Faculty, Universitas Muhammadiyah, Indonesia
Chemical Engineering Department, Al Kamal Science and Technology Institute, Indonesia
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Biochemistry examines macromolecules - proteins, nucleic acids, carbohydrates, and lipids – and their building blocks, structures, functions, and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins, and hormones, which play roles in life processes. Biochemical experimentation, besides coopting classical chemistry methods, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation, etc. More recently, biochemistry embraced the ‘big data’ omics systems. Initial biochemical studies have been exclusively analytic: dissecting, purifying, and examining individual components of a biological system; in the apt words of Efraim Racker (1913 –1991), “Don’t waste clean thinking on dirty enzymes.” Today, however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe entirely particular biological systems. The ‘big data’ metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the comprising proteins, e.g., serum; metagenomics can identify all the genes in a complex environment, e.g., the bovine rumen. 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Dr. Blumenberg’s research is focused on the epidermis, expression of keratin genes, transcription profiling, keratinocyte differentiation, inflammatory diseases and cancers, and most recently the effects of the microbiome on the skin. 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Thus proteomics, an area of research that detects all protein forms expressed in an organism, including splice isoforms and post-translational modifications, is more suitable than genomics for a comprehensive understanding of the biochemical processes that govern life. The most common proteomics applications are currently in the clinical field for the identification, in a variety of biological matrices, of biomarkers for diagnosis and therapeutic intervention of disorders. From the comparison of proteomic profiles of control and disease or different physiological states, which may emerge, changes in protein expression can provide new insights into the roles played by some proteins in human pathologies. Understanding how proteins function and interact with each other is another goal of proteomics that makes this approach even more intriguing. Specialized technology and expertise are required to assess the proteome of any biological sample. Currently, proteomics relies mainly on mass spectrometry (MS) combined with electrophoretic (1 or 2-DE-MS) and/or chromatographic techniques (LC-MS/MS). MS is an excellent tool that has gained popularity in proteomics because of its ability to gather a complex body of information such as cataloging protein expression, identifying protein modification sites, and defining protein interactions. 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