Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract however the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Propolis encapsulation by spray drying with maltodextrin with or without gum Arabic could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water soluble matrices. Evaluation of the total bioactive compounds evaluated before and after the drying process to know the effects of matrices agent formulations. Physical properties such as surface structure and particle size homogeneity and hygroscopicity will be evaluated. Maltodextrin and Arabic gum ratio affect phenolic content which is 0.0425–0.0445%, and also flavonoid content 0.00273–0.00415%. The coating agent ratio also affects the higroscopicity which are 12.01–14.06% and moisture content which are 4.65–7.71%. The scanning electron microscope (SEM) images show that the cracks and hollows are often on the microcapsule surface but the particle size is more homogeneous.

The use of coloring agent as food additives has received attention. This is due to the frequent abuse of synthetic dyes that are not for food. Beet root are usually used as natural dyes. This is because beet roots, especially the tubers, are rich in betalain pigments. The purpose of this study was to determine secondary metabolites, vitamin C content and antioxidant activity beet root extracts in several regions of Java. Phytochemical test results show that all of beet root extracts positive contain phenolic, tannin, flavonoids and saponins. The content of vitamin C extract of beet roots originating from the regions of Bogor, West Java, Central Java and East Java respectively is 57,1714; 63,6470; 54.9943; and 65.9868 mg/100 g of ingredients. The antioxidant activities all of samples included very weak categories, namely for extracting red beet roots from Bogor 1,276.28 ppm; West Java 1,497.18 ppm; Central Java 1,316.21 ppm; and East Java 1,759.08 ppm.

No abstract

Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of storage, and the obtained VCO powders had different characteristics. The highest microencapsulation efficiency was 33.49±1.59%, obtained from the emulsion using Tween 80 and MCC by spray drying, and the lowest peroxide value was 0.464±0.084 mEq O2/kg, obtained from the emulsion using Tween 80 and MCC by vacuum drying. The future application of this study is expected to produce VCO powder that can improve the ease handling of VCO and also commercialize for being used as a non-dairy creamer.

Microcrystalline cellulose (MCC) is a modification of natural cellulose derived from plants or fermentation products such as nata de coco, by increasing the crystallinity, aspect ratio, surface area, dispersion, and biodegradability through the acid hydrolysis process, which is widely used in the food sector and pharmaceuticals. The variables of the methods and hydrolysis reagents used will affect the characteristics of MCC. The objective of this study was to determine the characteristics of MCC from nata de coco using different acids consisting of two treatments which are hydrolysis with 2.5 N hydrochloric acid (MCC HCl ) and 62.5 wt% maleic acids (MCC MA ). The results showed that the use of different hydrolysis reagents produced different MCC characteristics.Hydrolysis of cellulose with hydrochloric acid produced MCC with a higher crystallinity index, degradation temperature, particle size, and zeta potential value but the decomposition temperature was lower than that of MCC from maleic acid. Both MCC have a narrow particle size distribution and an irregular shape with a more uneven fiber surface texture of the MCC MA and contain C O and C C groups that are not present in MCC HCl . The viscosity of MCC HCl combined with carboxymethyl cellulose (CMC) 12% was higher than that of MCC MA under the same conditions, where the addition of both MCC with a concentration of 5% into the oil-in-water emulsion (O/W) showed good stability for 3 months, but at a concentration of 1.5% showed with creaming in the O/W emulsion with MCC HCl and no O/W emulsion was formed with MCC MA . Both MCC without the addition of CMC showed better characteristics than commercial MCC.