Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

Abstract

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

Phytochemical profiling of Piper crocatum and its antifungal activity as Lanosterol 14 alpha demethylase CYP51 inhibitor: a review

“…The phytochemical and chemical structures of P. crocatum Isolation of several secondary metabolites of P. crocatum contains of flavonoids, tannins, terpenes, saponins, polyphenols, eugenol (1), alkaloids, quinones (2), chavibetol acetate, glycosides (3), triterpenoids (4) or steroids, hydroxychavikol (5), phenolics, glucosides (6), isoprenoids, and non-protein amino acids (Erviana 2011; Gutierrez et al 2013;Saputra et al 2016;Li et al 2019;Lister et al 2020;Safithri et al 2020).…”

Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

“…The higher the total solids, the total encapsulated phenol tends to decrease. Safithri et al 60 stated that the more total solids used in functional drinks based on red betel leaf extract (Piper crocatum) in maltodextrin as coating material, the lower the total coated phenol. In addition, encapsulation materials such as maltodextrin and chitosan coat bioactive compounds in the form of phenol compounds.…”

Pengembangan Produk Bubuk Tomat Dengan Pengering Kabinet Menggunakan Enkapsulan Maltodekstrin Dan Natrium Carboxymethyl Cellulose

“…Terbentuknya struktur tiga dimensi dapat melapisi partikel dari bubuk buah tomat. Lapisan yang terbentuk menyebabkan pelepasan komponen bioaktif pada proses ekstraksi menjadi terhambat sehingga memberikan hasil pembacaan total fenol yang rendah (Safithri et al, 2020). Chong dan Wong ( 2017…”

“…Korelasi ini disebabkan oleh semakin tinggi kadar total fenol maka semakin banyak atom hidrogen yang dapat berikatan dengan radikal bebas DPPH (Vaquero et al, 2010). Rendahnya aktivitas antioksidan juga dapat disebabkan oleh adanya lapisan yang terbentuk antara bahan penyalut dengan komponen bioaktif sehingga atom hidrogen pada antioksidan tidak dapat berikatan dengan radikal bebas (Safithri et al, 2020). Hasil penelitian ini sejalan dengan penelitian Mishra et al (2014) pada produk jus bubuk buah amla dan penelitian Kraithong dan Rawdkuen (2020) pada produk extruded red jasmine rice noodle yang menyatakan bahwa penambahan maltodekstrin dapat menurunkan aktivitas antioksidan produk.…”

“…sehingga senyawa yang memiliki gugus OH lebih sedikit terekstrak dan tidak mampu mereduksi fosfomolibdat dan fosfotungstat dalam pereaksi follin cioalteu(Safithri et al, 2020). Penurunan kadar total fenol juga dapat disebabkan oleh kemampuan Na-CMC dalam meningkatkan viskositas produk (Hogan al., 2001).…”