The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design

Abstract

The aqueous fraction of Clinacanthus nutans leaf extracts contains flavonoids which known had antioxidative properties. To improve acceptability, this viscous and bitter aqueous fraction was microencapsulated using maltodextrin and Arabic gum. This research aims to discover the effectivity of maltodextrin and Arabic gum and the concentrations for optimum microencapsulation. Optimization design was done using Design Expert with simplex lattice design with ratios of 1:0; 0.75:0.25; 0.5:0.5; 0.25:0.75 and 0:1. The evaluations done to the results were microcapsule yield, moisture content, flow rate, and antioxidant activity. The optimum ratio of maltodextrin and Arabic gum was obtained at 0.806:0.194 with 1.49% moisture content, flow rate 4.375 g/s and antioxidant activity at the value of 842,499 ppm. The result of one-sample T-test showed that the prediction result of Design Expert did not differ significantly from the experiment result. From the data, it was concluded that the resulting equation was valid

The Effect of Aqueous Fraction of Clinacanthusnutans (Burm.F.) Extract Microcapsules on Rat Blood Glucose Level

“…The microcapsules can be produced using the ratio of 0.804 part maltodextrin and 0.194 part Arabic gum (0.804:0.194). The resulting microcapsules produced had 1.49% moisture level of 1.49%, the solubility of 97.47%, and the antioxidant activity was on of 842.499ppm (Cahyani et al, 2018). The aim of this study is to find the hypoglycemic effect of the microcapsules of aqueous fraction of C. nutans leaf extract.…”