Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation

Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing

Optimization of Crystallization Process Condition of Nutmeg Seed Oleoresin

Nutmeg (Myristica fragrans Houtt) is a native spice from Indonesia. It contains oleoresin which has a unique aroma. Extraction of nutmeg seed oleoresin is carried out by ultrasound assisted extraction (UAE). The shelf life of nutmeg seed oleoresin can be extended by microencapsulation which is conducted by crystallization using sucrose as coating material. This study was aimed to optimize the crystallization condition process of nutmeg seed oleoresin. The formulation used were nutmeg seed oleoresin (5 gram, 10 gram, 15 gram), sucrose (30 gram, 35 gram, 40 gram), and water (15 gram, 20 gram, 25 gram). Physicochemical characteristics measured were moisture content, water activity (aw), color, total oil, surface oil, trapped oil, and antioxidant activity. Optimization of process conditions were analyzed by Response Surface Method. The results showed that nutmeg seed oleoresin (13.266 gram), sucrose (35.047 gram) and water (20.019 gram) produced the optimum antioxidant activity of microencapsulated oleoresin. Furthermore, the application of nutmeg seed oleoresin (11.088 gram), sucrose (36.381 gram) and water (19.331 gram) resulted in the optimum trapped oil percentage of microencapsulated oleoresin. These methods can be applied to produce nutmeg seed oleoresin powder which then could be used as spices and beverage ingredient. Keywords: crystallization, nutmeg seed, oleoresin

Teknologi Nanoemulsi Dan Nanokitosan Ekstrak Antosianin Buah Parijoto (Medinilla Speciosa)

Nanoteknologi telah memberikan peluang yang menarik dalam pemanfaatan buah parijoto (Medinilla speciosa) untuk pengembangan produk fungsional dalam industri pangan dan kesehatan. Beberapa potensi pemanfaatan nanoteknologi pada buah parijoto termasuk pengembangan senyawa bioaktif, pengemasan cerdas, dan peningkatan efektivitas aktivitas antioksidan dan antidiabetes. Salah satu penerapan yang punya potensi besar untuk dikembangkan nanoteknologi pada buah parijoto adalah pengembangan senyawa bioaktif dalam bentuk nano-partikel misalnya dalam bentuk nanoemulsi maupun nanokitosan. Dengan teknik nanoteknologi, senyawa-senyawa bioaktif yang terkandung dalam buah parijoto, seperti flavonoid, dapat diolah menjadi partikel nano untuk meningkatkan kelarutan, stabilitas, dan penyerapan oleh tubuh manusia

Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers

Nanotechnology has substantial potential for development due to its ability to modify surface characteristics and particle size, facilitating enhanced absorption of functional food compounds and controlled release of active substances to mitigate adverse effects. Nanoemulsion, a stable colloidal system formed by blending oil, emulsifier, and water, was identified as nanotechnology with promising applications. However, investigations into the impact of surfactants on characteristic nanoemulsions need to be more varied. This research gap necessitated further exploration in the advancement of nanotechnologybased foods. The parijoto fruit (Medinilla speciosa), an indigenous plant species in Indonesia, has yet to undergo extensive scrutiny for its potential use as a functional and nutraceutical food. Anthocyanins, a principal compound in the parijoto fruit, had exhibited efficacy in reducing the risk of cardiovascular disease diabetes, demonstrating anti-inflammatory and antioxidant properties. This study aimed to investigate the characteristics of nanoemulsion formulations derived from parijoto fruit extract and to evaluate an optimum condition with various tween surfactants. The findings from this investigation could furnish valuable insights for the further advancement of anthocyanin nanoemulsions from parijoto fruit extract. The results comprised the characterization of nanoemulsion particle size, polydispersity index, ζ-potential, conductivity, pH, and viscosity. Through mathematical modeling and statistical methods, RSM optimizes nanoemulsion by examining the relationships and interactions between independent and response variables. Furthermore, the characterization of nanoemulsion encompassed ζ-potential, polydispersity, particle size, conductivity, pH, and viscosity. Elevated surfactant concentrations resulted in diminished particle sizes and more uniform size distribution, albeit reaching a plateau where surfactant aggregation and micelle formation ensued. Increased concentrations of surfactant type, concentration, and parijoto extract impacted the physical characteristics of nanoparticle size and polydispersity. The optimal process conditions for nanoemulsion consisting of the type of Tween used are Tween 80, Tween concentration of 12%, and parijoto fruit extract concentration of 7.5%, yielding a desirability value of 0.74, categorizing it as moderate