Candlenut oil encapsulation with Hidroxypropyl Methylcellulose (HPMC) for body lotion application

Abstract

Candlenut oil obtained by cold press extraction method was encapsulated in order to preserve the unsaturated fatty acids content from thermal oxidation. The encapsulation of candlenut oil was performed using hydroxypropil mrthylcellulose (HPMC) and maltodextrin as the encapsulating agent due to their filming ability. The solution of wall materials was added with the candlenut oil and emulsified, followed by spray drying process. Three different ratios of oil to wall materials (2:3, 1:1, and 3:2) were evaluated. Based on the peroxide values, encapsulation efficiency, wettability, and moisture content of the microcapsules, the sample with a ratio of 1:1 had better preservation ability towards candlenut oil and therefore used as the main ingredient for body lotion development. Three different concentrations of encapsulated candlenut oil (10%, 6%, and 2%) within the lotion base were observed and analyzed in terms of antioxidant activity by DPPH assay, and overall physical likeness. The result suggested that the wall materials might hinder the reaction between candlenut oil and DPPH radical compounds. The body lotion sample with the lowest content of encapsulated candlenut oil showed the highest antioxidant activity (IC50 = 52.31 ppm). Furthermore, according to the ANOVA test result, there was no significant difference in overall physical likeness between the three samples (p-value ≥ 0.05).

Perlakuan Jenis Minyak Berbeda Sebagai Bahan Enkapsulasi Hidrolisat Ikan Gabus (Channa striata)

“…Marina et al (2009) melaporkan total fenol pada VCO berkisar 12-25 mg GAE/100 g dan senyawa fenolik pada VCO berkontribusi pada kapasitas antioksidan yang berinteraksi dengan protein dalam makanan dan melindunginya dari oksidasi dan degradasi (Lozano-Castellon et al, 2022). Yusri et al (2020) melaporkan minyak kemiri kaya asam lemak tidak jenuh yang dapat diaplikasikan dalam makanan dan minuman sebagai antioksidan alami. Asam heksadekanoat, asam oktadesenoat, dan asam eikosanoat merupakan asam lemak dominan dalam minyak kemiri dan berperan sebagai antioksidan dengan IC 50 30,37 mg/mL (Siddique et al, 2011).…”