Physicochemical Properties of Glucomannan-Alginate as Vitamin C Excipient

Wardhani, Dyah Hesti; Hapsari, Farida D.; Suryana, Kazenina M.; Aryanti, Nita; Cahyono, Heri

doi:10.5109/1936211

Cited by 8 publications

(9 citation statements)

References 7 publications

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“…1 shows changing the ratio of the matrix impacted to the efficiency. Changing the ratio of the excipient created different viscosities of the excipient, as also reported by Wardhani et al [18]. Variation in viscosity could affect the gel formation of the excipients which in turn influences the size of the bead as well as the capability of the matrix to entrap the vitamin.…”

Section: Entrapment Efficiencysupporting

confidence: 57%

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PERFORMANCE OF GLUCOMANNAN-ALGINATE COMBINATION AS A pH SENSITIVE EXCIPIENT OF VITAMIN C ENCAPSULATION USING GELATION METHOD

2019

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Objective: This research aimed to develop pH-sensitive vitamin C encapsulation using a combination of biodegradable glucomannan and alginate as an excipient.Methods: Gelation of the excipient was developed by dropping the matrix into the CaCl dhwardhani@che.undip.ac.id 2 solution to obtain beads. Various ratios of glucomannanalginate (1:0, 1:1, 1:3, 3:1 and 0:1, g/g), vitamin C concentrations (1, 3 and 5% of total excipient) and excipient preparation methods (mixed glucomannan-alginate matrix, glucomannan beads coated with alginate and alginate beads coated with glucomannan) were selected as variables. Entrapment efficiency of encapsulation and the release of vitamin C were determined at pH 1.2 and 6.8 which represent the pH of the stomach and the small intestine liquid, respectively.Results: Encapsulation of 3% vitamin C using 1:1 (g/g) glucomannan-alginate showed the most efficient matrix. This ratio also had lower released of vitamin C in pH 1.2 compared to that in pH 6.8. Coating the glucomannan bead with alginate showed better ability in encapsulating vitamin C. Combination excipient, as well as the addition of the vitamin C, increased the peak absorbance of the functional groups. The surface morphology of the encapsulation bead depended on the preparation method.Conclusion: An equal ratio of glucomannan and alginate (1:1, g/g) which encapsulated 3% vitamin C showed the most efficient encapsulation as well as lower released vitamin C in pH 1.2 compared to that in pH 6.8. Higher efficiency was observed in encapsulating vitamin C using glucomannan which was coated with alginate.

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Section: Entrapment Efficiencysupporting

confidence: 57%

“…This highest in efficiency could be in relation with its viscosity. Wardhani et al [18] reported this 3:1 ratio of glucomannan-alginate has the highest viscosity compare to other ratios.…”

Section: Entrapment Efficiencymentioning

confidence: 89%

PERFORMANCE OF GLUCOMANNAN-ALGINATE COMBINATION AS A pH SENSITIVE EXCIPIENT OF VITAMIN C ENCAPSULATION USING GELATION METHOD

2019

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“…Swelling power characterizes the developing power of a material; here, this refers to the ability of flour to expand. Swelling occurs because of the increase in the volume and the maximum weight of starch in water (Daramola & Osanyinlusi, 2006; Wardhani et al., 2018). Figures 4–6 illustrate the effects of dryer temperature in the hydrolysis, esterification, and ethanol methods using a UV rotary dryer with different rotational speeds and an oven dryer on the swelling power.…”

Section: Resultsmentioning

confidence: 99%

“…The swelling and water solubility of samples were measured based on the test described by Wardhani et al. (2018), with modifications. The baking expansion was determined as demonstrated by Demiate et al.…”

Section: Methodsmentioning

confidence: 99%

“…The modified starch was analyzed regarding baking expansion, swelling, and water solubility, alongside the findings of SEM and FTIR. The swelling and water solubility of samples were measured based on the test described by Wardhani et al (2018), with modifications. The baking expansion was determined as demonstrated by Demiate et al (2000).…”

Section: Characterization Of Modified Cassavamentioning

confidence: 99%

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Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Sumardiono

Jos

Pudjihastuti³

et al. 2021

Food Processing Preservation

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Cassava starch is a raw material and supporting ingredient of the food industry in Indonesia. However, its direct use as the main ingredient in different bakery products remains limited due to its non‐expansion ability during baking. The purpose of this study was to examine the effect of chemical modification, drying technique, and drying temperature on the expansion and physicochemical attributes of cassava starch. This study used a combination of techniques, including lactic acid hydrolysis, esterification, and ethanol addition. Subsequently, the obtained product was filtered and dried using a rotary ultraviolet (UV) dryer or an oven (at 40, 45, 55, 65, or 73°C) according to a variable design. Baking expansion, swelling power, and solubility were determined. The combination of lactic acid hydrolysis and UV drying yielded the best result: swelling power (16.4 g/g), solubility (20.4%), and baking expansion (4.2 g/ml). Practical applications Cassava starch is an important ingredient used in baking. Hydrolysis of this starch by UV breaks down its granules, enhancing its expansion properties involved in baking. The modification of cassava starch through hydrolysis, esterification, and ethanol addition had positive effects on starch’s physicochemical properties, including swelling, solubility, and baking expansion. Acid hydrolysis–assisted UV irradiation of starch causes the breakdown of the amylopectin chain, thereby forming an amorphous structure. This study presents the modified cassava starch as an alternative raw material in the bakery industry or other food industries. Modified cassava starch has good baking expansion properties, and it preserves the nutrients; these properties enable it to compete with the commonly used materials.

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Ultrasonic degradation of alginate: A matrix for iron encapsulation using gelation

et al. 2021

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Physicochemical Properties of Glucomannan-Alginate as Vitamin C Excipient

Cited by 8 publications

References 7 publications

PERFORMANCE OF GLUCOMANNAN-ALGINATE COMBINATION AS A pH SENSITIVE EXCIPIENT OF VITAMIN C ENCAPSULATION USING GELATION METHOD

PERFORMANCE OF GLUCOMANNAN-ALGINATE COMBINATION AS A pH SENSITIVE EXCIPIENT OF VITAMIN C ENCAPSULATION USING GELATION METHOD

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Ultrasonic degradation of alginate: A matrix for iron encapsulation using gelation

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